True life, I don’t like eggs, and I really don’t like hard-boiled eggs. It’s a texture thing, and the overwhelming smell is just…not enough to negate the idea of a cheap+sustainable+healthy protein. BUT, because everyone else likes eggs, and I know how good they are for us, I really want to like them. So, imagine my sadclown surprise when my magazine editor assigned me deviled eggs for our July feature. It was surprising because mainly I choose my own topics, but I’m always asking for direction because I’m eager to please and insecure.
So, the irony of being told to write one recipe in over a year (and I supply 1-3 recipes per month) and have it be an egg recipe was not lost on me. I probably deserved it. It turned out to be a fun challenge, though, and I have a fun trick to offset the mealy texture of boiled egg yolks, something I find particularly not awesome. We make the entire filling in a food processor which is 1. easy and 2. produces a filling that is creamy, not mealy, and delicious. The rest of the ingredients are things you’d find in deviled eggs or egg salad, with lots of spices for flavor and some juice from the pickle jar for flavor. Flavor wins.