Last Fourth of July, I made my first batch of deviled eggs.
I volunteered to make the deviled eggs because I figured even I could handle the recipe:
1) Mash egg yolks.
2) Add mayonaise.
3) Add sweet pickle chunks.
4) Stir.
What could possibly go wrong?
Clyde’s family has a tradition, though, of catering to the tastes of the grandkids, all of whom detest sweet pickles. This means half the yolk mixture must be set aside before the pickles are added.
With this in mind, I set out one bowl for the yolks, one for the pickles (which must be sliced), and one for the half of the mixture to which I would not add pickles.This earned me quite a bit of teasing from the ladies of the family, all of whom felt I was using two bowls more than was absolutely necessary for the task at hand.
According to New Albany rules for making deviled eggs, you use one, and only one, bowl for all the egg yolks and mayo. After filling half the eggs, you then slice the pickles into the remainder, soiling only one bowl in the process.
So: today, I found myself back at the kitchen table, making the deviled eggs.
I used one bowl.
There was much talk of how much my technique had improved. After Christmas dinner, not one deviled egg remained.
(Always one to experiment, I sneaked a little paprika into the yolk mixture. No one noticed. I was greatly relieved.)
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