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Oops, Deviled Eggs!

March 30, 2005

eggs 5.jpg


Caryn comes in with a dozen plastic grocery bags cutting into her arms, only to find Miss A. picking at a bowl of grapes.


Hey! I've been waiting for you.

Caryn takes the refrigerated items out of the bags first.


Am I late?


No, I just wanted to ask you if you could make some hors d'oeuvres for me and my girlfriends this afternoon. They're visiting from New York and we're gonna hang by the pool.

Caryn takes in this ball of energy before her.


Sure. No problem.

Miss A. beams.


Thanks so much. We really appreciate it.

Caryn opens the fridge to find a giant bowl of badly decorated Easter eggs filling the top shelf.


We dyed eggs this weekend! Aren't they cute?

She doesn't wait for an answer as she heads out the door with the grapes. Caryn tries to maneuver her groceries around the ridiculously large bowl of eggs.


Miss A. chatters away in the warmth of the sun, barely covered by her tiny, string bikini. Her GIRLFRIENDS also wear bikinis of equal size, but by contrast, look a little cold. Caryn steps out onto the deck with trays of hors d'oeuvres and a pitcher of orange-cucumber water.


He really wants to take another movie right away. And we're both up for this one comedy where we would play opposite each other.


Fabulous! You two would make such a fun couple.

Caryn rolls her eyes as she arranges a table behind the girls. Miss A. basks in the attention of her friends.


We do have a lot of fun together. Oh! Caryn, where are those Easter eggs we dyed? I want to show my girlfriends.

Caryn looks at the table in horror. Before her, a tray of fresh, deviled eggs stare back. Miss A. hops up from her chair.


Nevermind, I'm famished. I'll show them later. Let's eat!

Deviled Eggs

12 hard-boiled eggs
1/3 cup sour cream
1/4 cup mayonnaise
2 TBS. snipped fresh chives
1 tsp. dijon mustard
1 tsp. lemon juice
salt and pepper, to taste

1. Peel eggs and cut in half lengthwise. Scoop out egg yolks from 11 eggs into bowl. Scoop out remaining egg yolk and set aside. Chop four egg-white halves and add to bowl. Mash yolks and whites with fork.
2. Add remaining ingredients to bowl and stir until smooth. Pipe or spoon filling into egg-white halves.
3. Put remaining egg yolk in a fine, mesh strainer. Mash yolk with fork, holding strainer over the eggs to sprinkle as a garnish. Serve cold.

Makes 20 halves.

Posted by Caryn at March 30, 2005 06:45 AM | Printable Version | Recipe Only

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I just found your site and I'm so happy I did! I was referred by Clotilde. Merci, Clotilde!!
You have a unique and fun writing style. What an interesting and clever way to present recipes for us to read. Bon chance!

Allisa in Las Vegas

Posted by: Allisa at April 2, 2005 11:07 AM

did she kick your ass? did she kill you? are you dead?

Posted by: ma at April 2, 2005 01:58 PM

Thanks so much! Clotilde has been amazingly kind and helpful to me as I work on my blog. I am indebted to her. :)
You live in Vegas? Was just there last fall and was so full when I left, I couldn't eat for a week. What a treasure of great restaurants!

And to my Cryptic AOL Friend,
A little patience, please! Like a good custard, it takes time for a plot to thicken. ;)

Posted by: caryn at April 3, 2005 09:40 AM

delectable photo! ummm devilled eggs.

Posted by: sam at April 6, 2005 11:14 PM

Oh so sad. I just discovered your blog through a google for deviled eggs with chives (which were quite tasty) but you haven't posted in forever. Aww... But thanks for the lovely other posts. Hope you post more soon!

Posted by: m at July 24, 2006 09:01 PM

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