I’ve been waiting a long time to make deviled eggs.
Just because I wanted to use this plate.
This particular recipe is from Ellie Krieger and The Food You Crave. EK only uses half the yolks, and a tablespoon of mayo, the rest of the creaminess is thanks to silken tofu. Now, I hate the thought of tossing aside a perfectly good yolk, so it’s a good thing Phoebe can have one added to her dinner. I firmly believe that’s the reason for her shiny coat.
In addition to the three that I popped into my mouth during the prep, I made a little deviled egg sandwich on toast for my dinner. Everything is better on toast.
By the way, I feel I should confess, up until recently, I had to look up the recipe for a hard-boiled egg.
That’s it. That’s all I have to say. I have three Pottery Barn catalogs calling my name.
Eat Well and Savor.