Sunday, March 27, 2016

The Eggs Go Marching One By One...

Hurrah...hurrah.  The eggs go marching one by one, the little one stop to suck his thumb...and they all go marching in...to the earth...to get out of the rain.

My oldest son used to love singing this song when he was little.  Except, we would sing "ants" instead of "eggs".  Nowadays, he prefers Maroon 5 and Macklemore.  Alas.

Oh.  My teenage sources inform me:  It *is* supposed to be ants instead of eggs.  In the song. 

Okay.  But, that's the beauty of one-syllable words.  Makes song lyric substitution a beautiful thing.

So.  Easter.  Rabbits.  Fertility.  Rebirth.  Eggs.

I like hard-boiled eggs.  Cooked just right, bright yellow yolk, little salt and pepper...?  Yes.

And when someone brings huevos de diablo to the family potluck, I enjoy them that way too.  In fact, they often are one of the first things to disappear...especially if Brent is present at the same family potluck.  He's always good for a half-dozen, at least.

Standard Easter dinner at the in-laws this year: glazed ham, scalloped potatoes, corn.  I chose to make something that embodied the season: eggs and green stuff.

Instead of a typical deviled egg filling (mayo, egg yolks, mustard powder, salt, pepper, etc), I chose the Egg Road Less Traveled.  Egg yolks, a handful of cilantro, two avocados, half a lime's worth of juice, cayenne, salt and pepper, two tablespoons of mayo.  In my food processor.  Piped back into the empty white shells with the snipped-off corner of a Ziploc baggie.  Paprika sprinkle garnish.  Done.

But here's the thing.  I started hard-boiling the eggs at around 8:30 last night.  And I remembered why I've probably made deviled eggs only, like, three times in my whole life.  They are a freaking labor of love.  Between boiling, cooling, and peeling the eggs, there is a lot of waiting and fine motor skill usage.  You really gotta love the people you're making these for...otherwise, you'll find yourself halfway through the whole thing wishing you'd just signed up to bring chips and dip, for Pete's sake.

They turned out delicious.  Fresh-tasting and a different spin on a classic hors d'oeuvre.  Two other important things today:

1. My in-laws discovered what cilantro is.
2. I scored the bone from the Easter ham.  Threw it in the crockpot with some aromatics and water.  Going to have some excellent ham broth tomorrow morning.

Getting ready to bid March adieu!

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