I don’t know why it has never occurred to me to have deviled eggs for lunch. I was trying to think of something funny to say after that but I couldn’t. Deviled eggs aren’t that funny I guess, but they’re good. And it seems they have acquired a certain glamour. Rather like macaroni & cheese which you find in all sorts of high places now, sometimes with lobster.
Last Saturday was the most beautiful day in New York, and I treated myself to the wonderful drawings on exhibit at the Morgan Library. And then I sat in the Renzo Piano-designed atrium to have a bite. And there they were on the menu: deviled eggs. Like an (ironic) angel sent them. Just the perfect thing. Even had a glass of wine and a coffee afterward. It felt like the biggest splurge – and vaguely French, somehow, sitting at the little table in the indoor-outdoor cafe watching the people go by. I grew a beret. I said merci to the waiter.
I am crazy about the Morgan. So accessible and interesting and sometimes just slightly obscure–until you understand what the exhibit’s about and then you can’t believe you didn’t know all along about the influence of Hudson River School artists and Japanese landscape drawings on the work of artist and collector Dan Flavin. Or what a rich artistic flourishing there was in 17th century Holland, when the Dutch were seriously rocking, in Rembrandt’s World-Dutch Drawings from the Clement C. Moore Collection.
But back to the eggs and the brilliance of them and nothing else for a light lunch. The other day I picked up the April issue of Every Day with Rachael Ray. She has such a twinkle. In it was a feature on “Deviled Eggs 10 Ways.” Rachael is something of a connoisseur of stuffed eggs, apparently, and this entire post has turned into a sort of culinary kismet. Here are Rachael’s recipes and wisdom for deviled eggs.
I haven’t tried Rachel’s yet, but I have tried Ina Garten’s with smoked salmon and salmon caviar on top, and they are yum de la yum (French). Here’s a 5-minute video of Ina making her smoked salmon deviled eggs, including a primer on how to boil them properly. Spoiler alert: place in pan and cover with cold water. Bring to boil. Turn off and let stand for 5 minutes. Then rinse and immerse in cold water for 2 minutes. Boom.
I’m just remembering my godmother gave me an entire cookbook about deviled eggs, and it’s fab: Deviled Eggs: 50 Recipes From Simple to Sassy, by Debbie Moose.
The next day I met a friend for lunch at Bergdorf’s, and guess what they had on the menu. Um-hmm. But I was more in the mood for a burger and fries. No joy. They did, however, have mac & cheese, with lobster.