After seeing those colors, my current home looks a little light and not my tonal comfort zone. The living room and dining room and two of the bedrooms are fine. Lee is ready for a change in colors and is a believer in freshening up. Lee and I decided on some creamy colors with a hint of brown for kitchen and sunroom. The hall and the big bedroom will be heavy cream. Perfect for a cook. A note on Miss Lee. Lee is getting revved up for projects. She's dug a 70 foot oval trench to prevent bamboo from migrating through the yard. She's doing 12 yards of mulch and now is taking on painting. The tree man came as we lost part of a tree in last week's storm. We have suffered with our current sink and faucet in the kitchen. We are putting in a composite sink in slate and a brushed nickel faucet. Lee will have helpers of course. She cannot climb trees and she has an aversion to plumbing.
So what has all this got to do with food. I was reading the New York Times and they are focusing on deviled eggs. Reading the article, the author said most deviled eggs are spicy. That was a revelation as my eggs are not spicy. There is a creamy yolk filling with a hint of mustard and a secret ingredient and the cooked white that has it's firm texture against the smooth creaminess of the yolk filling. To me spiciness would be overwhelming. My mom makes hers with a little bit of sweet pickle relish which is great. However I am in some sense a purist. Let's just say the deviled egg filling reminds me of my living room color. Spicy would be edgy not eggy and wouldn't be the soothing comfort I want from my home or my deviled eggs.
6 eggs cooked starting out in cold water. When the water comes to a boil, simmer for 5 minutes and remove from the heat and fill the pan with cool water. Crush the egg shells against the side of the pan. Peel the egg shell and add to compost.
Cut the eggs in half horizontally if you like your eggs flat or for some real excitement trim a bit from the fat bottom and slice a third off the narrower top. Carefully remove the yolk and place in a bowl of a food processor. The empty white can be placed on a plate traditionally horizontal or top up.
To the yolks in the food processor add:
1/4 C. mayo or MW
3/4 tsp poultry seasoning - secret but obvious don't you think
1 1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/4 tsp. garlic powder
Whirl until smooth. If' it's a bit dry add another tablespoon of mayo and check again.
Spoon or pipe the creamy mixture into the whites. Dust with paprika.
This is really good.