So Simple Deviled Eggs

People manage stress differently: Some overeat, others dip into the liquor cabinet, I bake, which is what I did over the weekend as the deadline for my cookbook drew near and I didn’t know what to do with my nerves. I fixated on a single recipe from the desserts chapter, an Apple Carrot Bundt Cake, that despite having been tested and approved multiple times, was suddenly “all wrong.”

I threw myself into reworking the cake with the sort of obsession more appropriately directed toward cancer research or global warming. By day two and on my third makeover (or cakeover, as it was) Mr. Mom’s Kitchen edged into my lair near the KitchenAid mixer to find me wild eyed and elbow deep in batter. He suggested, not gently, that it was time to put down the pastry flour.

Eventually I did, and the cake was a success, better than the original: moist, tender, wholesome. Best of all, the process seemed to calm me enough that I was finally able to sit down and edit the book one last time. Yesterday, after several deep breaths, I pushed the “send” button on an email, book copy attached, to my editor at Chronicle Books.

The last handful of anxiety-racked days aside, writing a cookbook has been practically, nearly, wholly delightful. Between now and when the book comes out, I thought I’d pass along one teensy recipe — So Simple Deviled Eggs — that I’ve found myself making more than any other single dish in the cookbook. I figured you might like it too.

When I was a kid, deviled eggs were kind of a big deal. They came out for big summer picnics and adult birthday parties accompanied by a lot of fan fare, “oohhh, they’ve got deviled eggs.” As I grew into a teenager and learned about things like calories and carbs, I stopped eating them because they were deemed “fattening.” Funny thing is, done by my method, they are neither time consuming nor unhealthy. They are in fact, quite wholesome.

So Simple Deviled Eggs

Once the eggs are boiled, you can knock this out in two minutes, tops. The pair of them, which I make with light mayo, weigh in at less than 100 calories and about 2 ½ grams of saturated fat. Give them to your kids for an afternoon snack and it will nourish and fill them up until dinnertime.
Servings 2 deviled egg halves

Ingredients

  • 1 hard boiled egg
  • 2 teaspoons mayonnaise
  • Pinch salt
  • Black pepper
  • Dash paprika

Instructions

  1. Crack and peel the egg.
  2. Cut in half lengthwise, scoop out the cooked yolk, and put into a small bowl.
  3. Add the mayonnaise, salt, and a couple of turns with a pepper grinder. Mash with a fork until creamy.
  4. Fill the cavity of each egg half with the yolk mixture. Top with a dash of paprika.

 

Comments

03.28.2012 at 8:33 AM #

Humaira

Katie, I am so proud of you. I can’t wait to get a copy of the book. The photos are gorgeous!! A fan.

03.28.2012 at 8:41 AM #

Pamela

Congratulations Katie! Can hardly wait for the book to be available!
Now to enjoy your efforts!

03.28.2012 at 8:48 AM #

Kathleen

Congratulations Katie! I can’t wait to get your book. I know I’ll use it all the time as I do your recipes on this blog.

03.28.2012 at 8:50 AM #

Jane

You did it! Congratulations, what an achievement. x

03.28.2012 at 10:10 AM #

Pam Hochman

Congratulations! I’m so excited to see the finished book!

And now I’m off to boil some eggs – too bad they won’t look as pretty as your picture. Neither my at home version, or the one packed into lunches, will turn out as nice.

03.28.2012 at 10:11 AM #

Leslie

As a professional writer, I know first hand how satisfying it is to file such a big project. I am so excited for you & look forward to the day I stand in line at a book store to get my copy signed! 🙂

03.28.2012 at 10:38 AM #

Mary

Can’t wait to buy the book! Will you please let me know if you have any book-signing events in the area? I’ll invite friends!

03.28.2012 at 10:38 AM #

katiemorford

Of course!

03.28.2012 at 10:39 AM #

Mary Loebig Giles

Can’t wait to buy the book. Will you pls. let me know if you have any book-signing events in the city? I’ll bring friends!

03.28.2012 at 11:35 AM #

Sarah

Yay Katie! I am so in awe of all the work you have done! CONGRATULATIONS!!!

03.28.2012 at 9:32 PM #

Meg

you are funny and sweet even through the stress. amazing lady you are. thank you for sharing your many gifts.

03.28.2012 at 9:40 PM #

Alison Eastwood

I think your next career is in food styling–the pix are gorgeous. Congrats!!!

03.29.2012 at 7:34 AM #

[email protected]

This recipe certainly brings back memories of church picnics and family gatherings in my youth. Living here in the UK for some 24 years, deviled eggs are not really something you ever see but this charming post reminds how good they really are when done right. Huge congrats on your nearly-published cookbook. I for one will look forward to getting my hands on a copy. I may contact your publisher for a review copy (which I will giveaway on my blog) as well, if you don’t mind.

03.29.2012 at 7:34 AM #

katiemorford

Thank you….though publishing date is a year-plus off!

04.02.2012 at 12:43 PM #

Anne Mullen

I”m sure it will be worth the long wait, but a year+ will be hard, especially waiting for that Apple-Carrot Bundt Cake. Kate’s kids and I can make it when they visit us. Congratulations on finishing the book.

04.02.2012 at 12:43 PM #

katiemorford

Thanks you

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