I made some deviled eggs for Jan’s Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. We had some leftover smoked trout and I thought I would experiment with it, in case Jan asked me to make another dish for the next event. Plain deviled eggs are an infinite canvas for creative new dishes.
Tag Archives: deviled eggs
Being the cook of the family, Jan frequently asks me to make something when she needs a mitzva meal or a dish for a potluck. Last week it was Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. Since all except the largest firms hire only one person in this discipline, this can be an isolated job—one anthropologist amongst an entire company of engineers and MBAs. Jan has been pushing this field for several years, so some of the local practitioners are her former students. Ethno Breakfast provides a community to share ideas and problems once a month.
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading
Jan and I did not have eggs for breakfast today, so I thought I would make deviled eggs for lunch. Jan is constantly worried about her cholesterol, so she keeps a strict limit on the number of egg she eats. Plain soft boiled eggs are the rule at this house, but I like to spice things up occasionally.