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Garden to table 04-26-17

What do you think of when you think of Easter? Jesus?, Redemption?, The Easter Bunny? Easter Eggs? Well, by way of explanation, the reason I missed writing last week’s column is I was in Mobile thinking about all of the above and more.

At Easter, a favorite from childhood and again, with the younger grandkids, is hiding and hunting Easter eggs. But what does one do with all those eggs once the bunny has hopped down the trail ‘til next year? A Southern favorite is “deviled eggs” and they show up at picnics, church socials and, in at my house, anytime I have a plethora of eggs or just a taste for them.

Hard boiling an egg is tricky but I will tell you an almost fool-proof way of getting moist, creamy yolks and firm but tender whites with not a trace of that yucky green ring! Behold! The way to hard cook an egg- according to America’s Test Kitchen Cookbook*- and turn out delectable deviled eggs - or hardboiled eggs for the myriad of uses they have. No “yolk”.

Serve the “hen fruit” up with this seasons roasted asparagus (Clarion column April 12, 2017), couscous and a bright spinach salad (Clarion column April 5, 2017) . You’ll “crack up” with all the compliments coming your way!

7 large eggs, preferably organic

3 Tbsp. mayo

1 & 1/2 teaspoons apple cider vinegar

3/4 teaspoons whole grain mustard

1/4 teaspoon Worcestershire sauce

1 Tbsp. pickle relish of choice

salt and pepper to taste

fresh or dried dill to garnish

Start eggs in cold water, in a medium size pan that will accommodate one layer of eggs and allow about 1 inch of water to cover. Bring to a boil on medium-high heat. As soon as they boil-and watch carefully-take the pan off the heat, cover and let them sit for 9 minutes -set a kitchen timer, please. Drain the eggs and shake them around in the pan to crack the shells. This will make them easier to peel.

Meanwhile have a pan of ice water ready. When time is up, quickly transfer eggs with a slotted spoon into ice bath and let sit for 5 minutes. Peel eggs and slice in half lengthwise. Remove yolks to a small bowl. Arrange whites on serving platter or egg dish. (You can discard the worst looking halves or save it for a snack). Mash yolks until no lumps remain. Add the next six ingredients and mix well. Spoon or pipe mixture into the whites, mounding it about 1/2 inch above the flat surface of the whites. Garnish with dill if desired. Serve at room temperature or cold just make sure if they are at room temp, you don’t let them sit out over half an hour or so to prevent food poisoning.

*America’s Test Kitchen Cookbook (This book I highly recommend as it explains the whys and wherefores of every step.) If you are a serious cook, I think you will find it useful.

Trish Watson lives, writes, gardens and cooks on Crow Mountain. Contact her via email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it


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