Until I was at least 12, I thought that deviled eggs were actually called "angel eggs", because that's what my parents called them. Using the word "devil" was only to be said when speaking of the devil himself, so along those lines, we ate a lot of chocolate cake, but never devils food cake!
When I was 14, I decided I wanted to have at least twelve kids, and I was going to name them all with Russian names like Dimitri, Sergio, Natasha and Katarina (an idea I got after reading a historical fiction series of books that took place in Russia). Weird, huh?
And by the time I was 16, I'd changed my mind about all the kids - thank goodness, or I might now be the unwitting target of yet another reality tv show about completely uninteresting people, and I think we can all agree that we don't need another one of those. Instead I'd replaced my dream of having a dozen kids with various romantic fantasies, almost all of which involved Scottish and English castles, rugged fishermen or brooding Heathcliff-type characters, and me wearing a corseted dress, riding a horse across the moors (flowered in heather, of course) with my wild, wind-swept hair streaming out behind me.
My high school reading list of books like Wuthering Heights made a big impact on me - quotes like this one being one of my favorites... "He's more myself than I am. Whatever our souls are made of, his and mine are the same... he's always, always in my mind; not as a pleasure, any more than I am always a pleasure to myself, but as my own being."
Yes, I grew up ignorant of reality in many ways, but at least now I have my feet on the ground and I realize that I will likely never ride a horse across a heather-covered moor while wearing a corseted dress. And I'm so glad that I'm with Jamie and not a grumpy Heathcliff. And I know what deviled eggs are. Regardless of calling them angel eggs or deviled eggs, they're delicious either way.
I'm excited for Easter, and have an amazing dinner planned for Good Friday for Jamie and my parents. Citrus and Brown Sugar Glazed Ham, Glazed Carrots (rainbow carrots, if I can find them, but I'm not getting my hopes up...), Roasted Potatoes, Hot Cross Buns, and Flourless Chocolate Cake with a Salted Caramel Sauce. And then for a potluck dinner on Sunday with some friends, an Easter Bunny Coconut Cake.
This past Sunday was warm and beautiful outside, and I didn't really feel like cooking, so I just made some light snacks to eat that afternoon for a late lunch/early dinner. Deviled eggs, in pastel colors, were so pretty. I topped the creamy filling of smoked salmon and whole grain mustard with a sprinkling of dill and paprika. In my world, deviled eggs just aren't complete without paprika!
An olive tapenade of Greek olives, capers, anchovy paste and basil was intense and salty - delicious with crunchy rosemary crackers and some Parmesan cheese.
The deviled eggs were yummy, but of course, Easter won't be Easter without a Cadbury egg... so far I've held out, but I'm sure at least one will find a home in my tummy this week. My best friend's husband eats them by putting the whole thing in his mouth at once, but my favorite way to eat them is to savor them slowly, nibbling off just a little chocolate, then licking out the filling. They have so many commercials on how to eat a Reese's Peanut Butter Cup - how come no one's made one about how to eat a Cadbury egg?
Smoked Salmon Deviled Eggs
- 6 hard boiled eggs, cooled and peeled
- food coloring
- 1 tablespoon mayonnaise
- 1 tablespoon whole grain mustard
- 1/4 teaspoon dill
- 1/8 teaspoon garlic powder
- 1/2 teaspoon lemon juice
- salt and pepper, to taste
- 1-2 teaspoons skim milk
- 2 ounces smoked salmon, chopped
- paprika and dill for garnish
Fill several bowls with cool water and add a few drops of food coloring to each. Place the peeled eggs in the water and let sit until you've achieved the color you'd like.
Dry the eggs, slice them in half and scoop out the yolks. Place the yolks in a food processor and add the mayonnaise, mustard, dill, garlic powder and lemon juice. Puree until smooth, seasoning to taste with salt and pepper. If the mixture is too thick, add a small amount of skim milk. Stir in the smoked salmon.
Pipe the filling into the whites and sprinkle with paprika and dill.
Yields 12 deviled eggs.
WW Points Plus Value: 1 point each
Recipe from Curly Girl Kitchen
- 1 cup assorted Greek, Kalamata or Black olives (pitted)
- 2 tablespoons capers
- 1 tablespoon anchovy paste
- 3-4 fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
Place all ingredients in the food processor and puree until you have a thick spread. Serve on crackers or crostini.
Yields about 1 cup.
WW Points Plus Value: 1 point for 2 tablespoons
Recipe from Curly Girl Kitchen