The incredible edible deviled egg
April E. Clark
Glenwood Springs, Colorado CO
There’s something I just love about Easter. That probably has a lot to do with the holiday falling on or near my birthday, an occasion I enjoy celebrating. Even as I get older.
Hey, a party’s a party.
It’s no secret I love to celebrate. No matter if there’s a reason to do so or not. Even when life gets tough or economies are down, we can all find solace in merrymaking of some sort. Easter may or may not be something everyone in the world celebrates, but it sure brings back great memories for me.
It’s also no secret I like to reminisce.
Easter, as many know, is a Christian holiday celebrating the resurrection of Jesus Christ on the second day after his crucifixion. Easter is also a feasting holiday combining some of my favorite culinary creations. Let’s start with the deviled egg. I know, Easter-deviled eggs, oh, the irony.
But it’s Easter when my deviled eggs really shine.
In my 39 years, I’ve taken appreciation of this mayo-based side dish to a whole new level. If there is one thing I’m known for in life – outside of my knack for entertaining – it’s my deviled eggs. I consider them a masterpiece of Midwest-inspired art.
Each egg, with its tangy hint of vinegar, is made with love, care and a special ingredient I only divulge if a person asks nicely. And no, it’s not anchovy paste. Yes, this is something I’ve seen in my deviled egg-tasting years.
I’m way too traditional in my egg deviling for that idea.
My mother is solely responsible for creating this deviled egg monster. She taught me how to lovingly hard-boil the eggs to perfection, peel and half them, and scoop out the yellow yolks to mix in a bowl with mayo, mustard, vinegar, salt, pepper, and a few other flavorful accoutrements I’ve added over the years, for the filling. Of course she taught me to finish them off with a sprinkling of ground paprika. Cayenne pepper works, too.
If they need an extra kick.
My deviled eggs are so famous, they have even been challenged. A few years back, a favorite newsroom colleague of mine summoned me to a deviled-egg duel. I love this memory because the fellow newsie was one-time Glenwood Springs Post Independent community editor Kay Vasilakis.
Kay was as sweet as powdered sugar. I loved her for many reasons, including how much she reminded me of my own mother back in Indiana. But she was also as sassy as a dollop of prepared horseradish mixed in the deviled egg filling.
Let the deviled-egg games begin.
The biggest difference between my deviled eggs and Kay’s was her use of chopped pickles in her recipe. There is nothing green in my eggs. Kay felt otherwise. This was a secret weapon that, upon a blind newsroom taste test, proved to be Kay’s ace up her sleeve. People noted the distinct difference in our deviled egg preparation, and were a bit torn. Kay was eventually the victor. She may have beat me, but I came in a close second.
All’s fair in love and deviled-egg war.
I’ll always remember how much fun Kay was to be around, and how great of a deviled-egg diva she was. The story of our deviled egg-off is close to my heart because Kay died back in October of 2010.
Her spirit stays with me, though, in every deviled egg I whip up for holidays and parties with family and friends. I know she’s looking over me with her sweet smile, wondering when I’m finally going to add some chopped pickles to my eggs already.
They do add a nice little crunch.
I’m a traditionalist in many of the recipes passed down from great-grandmothers, grandmother and mother. As much as I do love a good pickle, I’m likely to stay on course with the creamy deliciousness of my deviled-egg filling. That definitely means no pickles.
Maybe someday Kay and I will have a culinary rematch, in some gourmet kitchen in the sky. She will probably win again. But I’m sure we’ll be celebrating something fun, feasting holiday or otherwise.
So I won’t mind.
“April in Glenwood” appears every Wednesday. April E. Clark is counting down to the big 4-0. She can be reached at firstname.lastname@example.org.
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