Deviled Eggs

My name is Ralph and I’m a Deviled-Egg-A-Holic.

Yes, I admit it… I have an unhealthy obsession with those little yellow and white (with red sprinkles) delicious treasures.

Some of it, of course, is that they are super yummy, but I think an important part of it is that you don’t ge the deviled egg experience too often… at least I don’t. Nope, in my little corner of the world, deviled eggs only get trotted out for special occasions — Thanksgiving, Christmas, 4th of July, Easter, etc. So, if there are deviled eggs on the table, you know it’s a big deal.

Now, I know, there’s no real reason for this to be the case. Eggs are super cheap, and the main ingredients (mayonnaise, mustard, paprika and such) are almost definitely just sitting in your kitchen right now, so it’s not like they are hard to come by. The most tasking part of deviled eggs is peeling the eggs. I could start from scratch and have some deviled eggs on the table in less than half-anhour.

But, I don’t, because as much as I like them, I like that they are “special occasion” treats. Plus, mine are never as good as someone else’s deviled eggs. I must be missing someone’s secret ingredient (and no, it’s not vinegar… I do NOT like vinegary deviled eggs!).

So, by the time you read this, I will hopefully polished off a half-dozen or so deviled eggs and I’ll be spying the plates of all the little ones whose parents made them get one and I’ll utter those traditional Thanksgiving words…

“You gonna eat that?”