Earthquakes, hurricanes, the end of summer. It’s time to pull out all the stops for our deviled eggs while there’s still time.
By Rebecca Orchant
Simplicity is important to me, in life and in cooking. I’m a no-frills kind of woman. I’d rather be in jeans and a t-shirt than Chanel, flip flops than heels, a pub than a five-star restaurant. My favorite meals, both to eat and to prepare, are honest and straightforward. That being said, there is a time to pick up a pastry bag and fancify the hell out of some deviled eggs.
In this case, the reasons were threefold. 1) Here in New York, in just one week, we’ve had the reverberations of an earthquake in Virginia and the threat of a major hurricane roll through. We’re pretty sure it’s the end times. 2) It is, quite certainly, almost the end of summer. My favorite season, the season of backyard barbecues and deviled eggs. And 3) I am smack in the middle of a project, cooking through A Book of Hors d’Oeuvre, a 1925 ode to all things cream cheese, fluted knives and aspic.
I am relatively set in my ways when it comes to deviled eggs, but the recipe for Cress Eggs from this book has included a new weapon in my deviling arsenal. Curry. I could never have believed it would be so bright and delicious. Enjoy the end of the summer, hold onto your hats and let the deviling begin.
- 3 hard-boiled eggs
- 5 tablespoons finely chopped cress
- ¾ teaspoon curry
- 3 tablespoons mayonnaise
- Cut the eggs in half lengthwise, remove the yolks and force through a sieve.
- Mix well with the cress and seasonings and fill the whites.
- Arrange over the top of each a trellislike garnish of finely cut strips of pimiento.
- Place a tip of cress at one end.