Christmas Eve with Deviled Eggs


This afternoon I made deviled eggs as a Christmas gift for my husband. I doubt most home cooks would make a gift of a such a highly perishable dish, but this creation is truly a labor of love for me. I hate eggs and mayonnaise, along with all of their various analogues and any recipe wherein they are employed for any purpose beyond cohesion or leavening. I hated them as a child and have yet to outgrow this dislike. I detest the sight, smell, taste, and texture of eggs and/or mayonnaise.

When my daughter was very young, I surpassed my revulsion toward eggs long enough to fix them a couple times in the unlikely event she might enjoy them. I have no clue if the eggs I cooked for her were palatable to someone who actually likes eggs, for she soon declared herself a fellow egg hater.

My husband is a fan of eggs, and it is only my love for him that lets me tolerate handling eggs long enough to make a dish featuring them. I have cooked over easy eggs for him in bacon drippings heavy enough to enclose the egg smell. I have made deviled eggs for him twice (including today). The first time was a cluster of sorts because I had no idea what a delicate operation peeling boiled eggs can be. Apparently this is a skill that takes lots of practice that I’m unwilling to devote to eggs.

Today I realized that I could make quick work of deviled eggs by buying peeled, hard-boiled eggs from the grocery dairy case. At this moment I do not care that I paid a premium for this convenience. Anything that cuts my time with eggs is worth the price.

While it is tricky to make something that I won’t sample to adjust the seasoning, the deviled eggs turned out fairly well, at least according to my husband who considers himself a connoisseur of this dish.

Deviled Eggs

Makes 24

  • 12 hard boiled, peeled eggs
  • 1/2 cup mayonnaise or salad dressing (such as Miracle Whip)
  • 2 t yellow mustard
  • 1 t white vinegar
  • 1/4 t salt
  • dash black pepper
  • 1/2 t paprika, for sprinking

Cut eggs in half lengthwise. Scoop out yolks into small mixing bowl. Crumble yolks with fork and stir in mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth. Fill yolk space of each egg half with a heaping teaspoon of yolk mixture. Sprinkle with paprika.

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