A lifestyle blog by Bars + Crafts founder Alissa KRG
Deviled eggs: a personal favorite of mine and a food my family eats just once a year to break the Yom Kippur fast.
I have no idea why we only eat these creamy bite-sized gems after fasting — and bitching — all day. The classic app deserves way more air time than that, so this year, we decided to whip some up for our Hanukkah celebration too. We're wild like that.
This decision was mostly because the egg salad at the bagel store was dried out and inedible last time we got it, but that's neither here nor there!
So without further ado, I bring you the real deal thoughts that occur while making these little devils. Enjoy!
1) Who even discovered deviled eggs? Someone really thought to themselves, 'let me boil these chicken offsprings, peel off all the skin, remove each yolk, load it in a bowl with mayo and mustard, and then strategically place it back into the egg white'...? Whoever you are, thanks, hun, love your work!
2) Moving right along. Eggs are officially boiled and ready to peel.
If you don't know the egg peeling technique where you crack each end on the counter then roll off the shell, you haven't lived or experienced true satisfaction.
3) OK, eggs are all peeled, sliced in half, and yolks are removed.
But WTF is this weird spot on this one egg? Blood? Mold? * Gets nauseous, questions ever eating eggs again, tosses immediately.*
4) That reminds me, is anyone else scared a chicken embryo will come out of the egg every single time you crack one open? Asking for a friend...
5) With the discolored half in the garbage, we'll have to make another. No egg left behind! In goes one more lone egg into the pot...
6) Is that not the saddest photo you've ever seen? Hang in there, buddy, you're doing great!
7) All boiled yolks are removed and Dijon mustard and mayonnaise - excuse me, Vegenaise - are ready to be mixed in.
8) Note: I come from a family of vegetarians/vegans/gluten-free-ans so Veganaise is the only condiment in the mayo species you'll find in our fridge. Spooning out mayo into a bowl is nasty enough but doing that with the vegan version is just offensive.
9) Who's hungry?! Come and get it! (Has a food ever looked less appetizing? Whatever, YOLKLO!)
10) The next step after filling the egg whites with the yolk mixture: sprinkle the small bottle of paprika on top for no apparent reason, as it's unclear if paprika actually even has a taste.
11) Immediately can't find small bottle of paprika in the pantry because THIS Is the giant one my parents have living on that weird bottom shelf with vegetable oil and distilled white wine vinegar. Who in their right mind needs a lifetime supply of paprika for their once — now twice — a year deviled eggs?
12) Did you know these eggs date back to Ancient Rome and some people call them angel eggs or picnic eggs? No, of course you didn't know that, because literally no one knows the that much about deviled eggs. But how adorable is the name picnic eggs?
13) Interviews a few family members on impact of deviled eggs in their lives. Varying answers below:
13) Final step: enjoy that first delicious bite with brunch, while reflecting on the centuries of deviled eggs that have come before us, the special family traditions over the years.....and that weird ass Vegenaise.
Leave your eggceptional thoughts in the comments and be sure to check out our crafting events here.