Behold, the Deviled Egg!

There is never a time when deviled eggs are a bad idea. N-E-V-E-R! You serve them as an app at a party or show up at someone's door with them and you, my friends, have instantly risen in everyone's esteem. There are a few unfortunate souls who can't take the egg (all is forgiven DOR) for whatever reason. But for those who do, which is seemingly 98% of the population, the deviled egg is usually lusted over. Maybe it's the feelings of childhood memories it brings back. Certainly in my case it is. I always remember my mom's eggs, and those rare occasions we'd have them were highly anticipated. She didn't do anything fancy....a little mayo, some yellow mustard, salt, pepper...that's about it. Didn't matter. Instant happiness.

Now I may use a little more creativity than mom, because deviled eggs are the perfect vehicle for experimenting, but the results always bring the same feelings back. The ones pictured I did by mashing up the yolks of six hard boiled eggs with mayo, Dijon mustard, salt, pepper, a couple small cloves of minced garlic, and some crisply fried pancetta bits, then dusting the whole plate with grated parmesan. You can go in any direction you want. Plus, they are about the easiest appetizer you can make. Like I said, everyone loves them. Just watch what happens when there are eight people at a party, and one or two eggs left on the plate. Everyone will play it cool, like "Oh, I couldn't possibly have another" while inside you can bet they're desperately figuring a way to grab one without anyone noticing. Yeah, you know who you are........

A note on boiling eggs: the key to the perfect deviled egg is of course a clean, just done yolk. One without that rim of blue-grey that comes from cooking it too long. Here's what I do that seems to work like a charm- add the desired amount of eggs to a large sauce pan and cover with cold water. Place on high heat and bring to a boil. When the water comes to a full boil, remove the pan from the heat and cover. Let the eggs sit for 16-18 minutes, then remove lid from pan, drain water, and run cold water over the eggs to stop the cooking and cool the eggs down for easier peeling. You should have perfectly yellow yolks with which to work your devilish magic.

My favorite babysitters....or "Recipes?? We don't use no stinking recipes"!!

There are some, I suppose, who would consider it embarrassing to have to have a babysitter as an adult. Normally I would be, too. I found myself in this post-post-adolescent predicament because w, while we were out to dinner with our friends Keith and Denise, mentioned that she was going away for the weekend. Denise immediately offered their services if I needed "babysitting" for a night. As I said, normally I would be somewhat offended to have someone think I couldn't take care of myself. But I also knew that if I played my helpless card right, I'd be in for an evening of amazing food and beverage, as Denise is an incredible cook and her man Keith not only makes one bad ass martini, but also makes the most perfect poached eggs on the planet (which were atop a beautiful salad), because according to new motto at the K/D house, "Everything is better with poached eggs"! What more could a lonely, needy, and hungrily conniving person want for an evening? So with that I showed up last Saturday night, and (over)indulged....yet again. Denise is endlessly curious and enthusiastic about food, and if you click this link to her blog you can check out her recent trip to the south of France where she and her family ate their way through all that is decadently delicious about French cuisine. Mouth-watering, envy-inspiring reading. In any event, I, along with our friends Jill and John, were treated to some staggeringly good home cooked fabulousness. Being a natural cook (you know the type....one who doesn't make use of a whole lot of recipes and just cooks) Denise, as always when I ask how she made something, goes "well, you put some of this in there, add, oh, some of that, and you'll know when it's done". Um, okay, a little more specific please? So she relented, and over the next three days I'll share three awesome recipes (if I can get her to give up the crème caramel how-to). Remember, this is cooking by feel, with suggested measurements, so don't be shy, just feel it!

The picture at the top is courtesy of Keith and his artistic eye that puts my lame efforts to shame. Thanks K!
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We started with these set out on a plate, and given my love of all things tuberous named potato, I could've happily stuffed dozens in my mouth!
Deviled Truffle Potatoes...or faux deviled eggs
for 6

15-20 Small yellow creamers / yukon gold potatoes
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Deviled mixture...can be any proportion or combo of the below; use whatever you have on hand and go by taste and texture
3-4 T finely minced shallot or mild onion
3-4 T green herb...I used chive but could be parsley, maybe even tarragon...
4 T (?) sour cream
1 T mayo
1 tsp mustard
1-2 T olive oil
2 T whipping cream to lighten up the gloop
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Rock salt plus table salt
1 T truffle oil

Boil potatoes gently in heavily salted water until tender. Cool, cut in half and scoop out centers into a bowl. Smash up with a dash of salt, a dash of truffle oil, and the other deviled ingredients. If using whipping cream to lighten the mixture, add it towards the end.

Thinly coat a plate with truffle oil and a mixture of kosher and rock salts. Roll the potato bottoms in the oil and salt, stuff with deviled mixture, et voila.
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one year ago today @ E.D.T.: the perfect lazy Sunday with Cinnamon French Toast!