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the rogue egg…

Does anyone else think it odd that we eat “deviled eggs” during religious holiday get-togethers?

Don’t get me wrong, I love them. But as I sat at the Easter lunch table yesterday, I had to refrain from asking why on such a profound holy day, are we making and eating (by the dozens), eggs that are named after the Prince of Darkness. (although I just discovered that in the Midwest and the South people sometimes refer to them as “dressed eggs”, or “salad eggs” ~ to avoid scrutiny I suppose)  This thought process lead to my wondering why they always seem to taste the same. Punishment perhaps for thinking it ok to celebrate with something so devilish? Maybe, or perhaps people are afraid to think outside the box when it comes to a party food that dates back to the 18th century. (you would think we might have come up with something more creative in the last 250 years or so).

This is my attempt at something a little different then the standard.

Sinful. I know.

Deviled Eggs with Dill and Mushrooms

6 Hard boiled eggs

5-6 white mushrooms – chopped very fine

2 Tablespoons mayo

1 teaspoon sugar

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 tsp salt and pepper

2 teaspoons dried dill

Saute mushrooms in 1 tsp butter until golden, remove from heat and allow to cool while prepairing remaining ingredients. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add all the ingredients, except for mushrooms to yolk, mix well. Once mushrooms are cool, mix into yolk mixture. Stuff or pipe into egg whites. Refrigerate until serving.

Note: You might just find me,alone in the corner, devouring my sinful creation with reckless abandon, at the next  eating frenzy religious celebration.

 
2 Comments

Posted by on pmpMon, 25 Apr 2011 13:35:21 +000035Monday 4 , 2011 in Recipes

 

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