Deviled Eggs

A pointless story: my manager at the restaurant I work at was talking about wine, and he said to me, "Don't judge me for drinking rose." And I had to laugh to myself, because honestly, I know nothing about nothing, and I know especially nothing about wine, least of all rose, which I only know I like because it is pink, and I like basically everything that is pink. 





There is one thing that I know though. 


I know that I want to give you the truest thank you. 


How do you say the truest thank you?

This is a question that has been puzzling me for a while. 

Because you are so kind, and somehow you keep returning and reading about my pies and my dinners and my issues and my delights. 

I mean, 





WHAT? 

I don't even have the words. 

If I knew who you were, I would give a present. This present would be wrapped in the comics section of the newspaper, and tied with some kind of satiny ribbon. Because I believe in attractive presents. Though I actually give them mostly infrequently. 

You inspire me. 





And I am not just saying that. 

At the restaurant I work at they make these ridiculously divine looking deviled eggs with truffle oil whipped into the yolk part, but I've never actually gotten to eat one.  Which just kills me. 


I spend a lot of time thinking about those eggs. 





I actually made some deviled eggs the other day because I had such a craving, but the pictures I took of them were so decidedly unfortunate that I painted a picture of them instead. 


Beloveds, if I could, I would give you all the truffled deviled eggs of the world. But I can't. Because I don't know who you are. 


So I say you make them yourself. And you can pretend that they're from me, a symbol of my truest thank you. 


I'm going to say it one more time. 


Thank you. 


xoxo


Deviled Eggs
Gourmet 2002, via epicurious.com


Also, I have a THING for mustard, so I added more of it. A lot more. Also, I didn't really even follow the recipe. I just guesstimated the proportions. But I love you a lot. So I'm telling you, follow the recipe. If you want. You can also add truffle oil, if you have it and are feeling decadent. In fact, you can do whatever you want. 



  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne

  • Special equipment: a pastry bag fitted with 1/2-inch star tip (optional) <--- Totally did not do this 
  • Garnishes: paprika; chopped fresh chives; whatever strikes your fancy 

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.