{"id":1627,"date":"2005-09-22T17:55:00","date_gmt":"2005-09-22T23:55:00","guid":{"rendered":"http:\/\/www.lordandrei.com\/blog\/?p=1627"},"modified":"2005-09-22T17:55:00","modified_gmt":"2005-09-22T23:55:00","slug":"i-am-domestic","status":"publish","type":"post","link":"http:\/\/www.lordandrei.com\/blog\/2005\/09\/22\/i-am-domestic\/","title":{"rendered":"I am domestic!"},"content":{"rendered":"

So, I decided that I wanted Deviled Eggs. Mind you… I’ve never made Deviled Eggs.
\nNote also, that I’ve never had a great deal of luck with Hard Boiling eggs, either.<\/p>\n

But tonight I decided I was gonna make ’em.<\/p>\n

Hard Boiling the eggs took about 18 minutes from fridge to bowl. Then about another 15 to cool.<\/p>\n

The Deviling part took about 15-20 minutes. Granted, about 10 was shelling the newly HBEs.<\/p>\n

While, the secret of the deviling is apparently a family secret that gets passed on via initiatory ritual with threat of communication resulting in pain by hanging by one’s lower endowments… I will now… risk the damage by giving my first attempt recipe:<\/p>\n

6 fork mashed HBE yolks.
\n1 tsp: Grey Poupon<\/a> country mustard
\n1\/4 cup, lt. mayo
\nMix until that pasty goo.<\/p>\n

1 dash Ground Black Pepper
\n1 dash Seasoned Salt
\n1 dash Paul Prudhomme’s Poultry Magic<\/a> (It seemed appropriate)
\nMix again<\/p>\n

Put contents of gruel into baggie. Cut off a corner.
\nSqueeze into HBE half whites.
\nSprinkle on Paprika<\/p>\n

Taste analysis? I think the first run went well.
\n
\nPictures here
\n
\n<\/p>\n

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