I pick up food habits from the people I spend the most time around. The correlation between my increasing love of cheetos and increasing time of dating the BF is all too clear to me. But my most recently acquired appetite is my roommate’s fault: I’m becoming obsessed with eggs. To give you a clearer picture of what I’m up against, I give you a photo of our fridge. Yes, that top egg carton is only for hard boiled eggs. The longest it is empty is two days. And yes, that’s the giant kind of egg carton underneath. And yes, there are only two of us living here.
So, it has been our custom to make Thursdays TV and deviled eggs night, even though now the only show we’re really watching for isn’t on until 10, which is almost past our bedtime. (Hey, you try being a female consultant who cares about her job! You’d go to bed as early as we do too. And you’d probably eat eggs instead of upping your caloric intake with something normal like soda or wine or something.) Anyways, we’ve gotten rather creative with our deviled eggs – and I thought I’d share some of our favorites.
Top: Horseradish and Garlic with Paprika Right: Curry with Cayenne Left: Spicy Soy with Ginger
Sorry – we don’t measure. We just taste as we go along to find the perfect amount of flavor. Sometimes we use mayo, sometimes not. [Those pictured above do not have mayo.] But here’s our general starting point for these.
Horseradish and Garlic Deviled Eggs (these are a perennial favorite)
Prepared horseradish [we love horseradish, so we use a LOT]
Diced garlic in oil (the kind in the jar for ease)
That liquid that’s in with the horseradish (instead of or in addition to a little mayo – it holds the mashed up yolk together quite well)
Sprinkle with paprika
Curried Deviled Eggs (Our favorite non-traditional invention)
Anything else you have that’s like curry (garam masala, etc.)
Garnish with cayenne for some added heat
Spicy Soy Deviled Eggs (Watch your ingredients closely – these are the easiest to ruin)
TINY bit of soy sauce
Chili-garlic sauce (only a bit) – use the kind I mention here
Ginger (pickled ginger would be best; if you use granulated, use a lot)
From our Thursday nights to yours!