For weeks, my husband and I talked about what we were going to eat for Easter. He was excited for a traditional Easter dinner and I was thrilled to cook for fun and not for an upcoming class or dinner. We were counting down the days.
And then I got a call to do a last-minute dinner party this week . My client wanted to host a Mexican-themed dinner party and with only days to plan, I sadly told North that we would have to postpone Easter dinner for a later date. Rather than spring greens and tender lamb, we would be eating chicken barbacoa, borracho beans, and Mexican rice on Easter Sunday.
Easter is just days away and recipes for lamb, tender asparagus, and, of course, eggs, have swamped my inbox. Consequently, I’ve had deviled eggs on the mind and couldn’t resist whipping up a batch this week. Normally reserved for picnic fare, I’ve noticed that deviled eggs have become a little more glamorous these days.
It seems the traditional deviled egg made with mayonnaise and mustard and sprinkled with earthy paprika is somewhat passé. Nowadays, deviled eggs strut their stuff with ingredients such as smoked salmon and crab and toppings of caviar and salmon roe. And while I certainly appreciate the culinary advancement of the humble egg, I’m not sure I’m ready to abandon the original comfort food favorite.