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Home Cooking

Devilled Egg Discovery!

Will Owen | May 8, 200704:26 PM     83

Been making devilled eggs...well, ever since I left home and couldn't get my mom's anymore. She made hers with just mayonnaise, dry mustard, and a little salt and pepper, to which I added a dash of Tabasco. I will eat the ones with curry powder incorporated, but I prefer the plain, egg-salad taste of ours. Anyway, I had a couple of boiled eggs left over from the other night and thought a devilled egg apiece would be a nice garnish for our cold-chicken supper tonight, and then I started thinking about that wasabi mayonnaise I'd gotten from Trader Joe's...h'm! It sure was good on my cold steak sandwich at lunch - bet it'd work for eggs, too. So I split the eggs, mashed up the yolks in a little bowl with a pinch of salt and a grind of pepper, then worked in enough of the wasabi mayonnaise to get the proper degree of gooeyness. Oh, my - this is a REALLY devilled egg! It was both pungent and rich, warm and cool - the wasabi goes right up your nose, though not harshly, and still that good eggy flavor comes through the way I like it. Granted, the color's a little weird, a kind of warm celadon, but I think it'd be fun to play that up with a scattering of minced parsley - or maybe go ahead and sprinkle on paprika, as Mom always did.

Anyway, there it is - no recipe, really, since it's a little less complicated than a baloney sandwich. More fun to eat, though!

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