Sunday, November 28, 2010

Breakfast is the heartbeat of the house...and the Deviled Eggs that started it all.

This morning as my coffee spaz began to set in, I started what is my favorite new ritual with The Husband, breakfast.  Making breakfast every morning has been one the best things that has happened to our home in a very long time.  It just makes life better.  And it's not the same unless we eat together at home.  I don't always feel like cooking, once I start, I can't stop.  The rest of the day is always so much more productive.  And it keeps The Man happy and less grumpy while he goes out into the world of day creatures.

This morning I did just that, cooked breakfast.  I turned on the radio and threw about 8 eggs in a pot of boiling water.  At first I just thought that I would make hardboiled eggs, but when I remembered that there was still HOMEMADE MAYO in the fridge...I couldn't let it go to waste!  I had to see what deviled eggs tasted like with my newest food discovery/achievement.  And they were the best deviled eggs I had ever had.  Every bit as good as the ones I had at Henry Public last week (which are incredible!) So, here 'ya go.... my first recipe:

Deviled Eggs, Stipper Style:

8 farm eggs
1 minced shallot
4 tablespoons homemade mayonaise
2 teaspoons dijon mustard
1 1/2 teaspoons apple cider vinegar
dash of salt
paprika for sprinkling over top

Place eggs in a pot of cold water enough to cover all eggs.  Bring water to a boil, reduce heat and allow to boil for 10 minutes.  After 10 minutes remove from heat and place in ice water to stop cooking process.  Peel all eggs.  Cut egg in half long ways.  Remove yolk and place all yolks in a bowl.  Place whites of egg on a plate.  To the egg yolks add shallots, mayo, mustard, vinegar, and salt.  Mush together with a fork, and taste to make sure flavors are balanced.  If too dry add mayo etc.  Spread yolks on egg whites, sprinkle with paprika.  EAT!!!


  1. I might suggest you try something we picked up from Jacques Pepin that will rock your deviled egg world, and probably send your household cholesterol through the roof: fried deviled eggs. You basically make deviled eggs as you normally would (and describe above) - perhaps include some extra fresh herbs - then you turn those suckers sunnyside-down in a hot buttered pan. Sear them lightly, then cover with hollandaise or a quick buttery cheesy sauce. And well, that's good eating. Heavy eating, but boy howdy.

  2. mmm! Great tip. I'll have to try that next time!