Deviled Eggs

Tomorrow will be my 100th post. Time to talk about religion and politics. Well, not exactly either in the divisive, inflammatory way that can clear the most entertaining party in one minute. The separation of church and state is being sited in various conversations in the press and at better dinner tables across the nation these days. I hate to see a good dinner ruined so I thought I would put my two cents in away from any food.

There were good, solid reasons that our forefathers put forth in establishing the separation of church and state, not least of which was not establishing a “state church” such as the one they were fleeing. There is another reason that is pointed out in a thought provoking piece in the Daily Beast by Andrew Sullivan. Religion is personal. It is not about power or war or money. Having said that, there are aspects of organized religion that are communal and there are traditions of all religions that are enjoyed together and create mutual bonds. Both the Christian and Jewish faiths are experiencing those sorts of traditions this weekend.

I will not discuss my religion with you because, quite frankly, it is not any of your business. My religion is personal, it is between me and my creator; that’s how I began and that is how I will leave. My religion does not involve power or money or war or sex or someone else telling me what to do or how to behave. I don’t mean to offend anyone. On the contrary, I want to be inclusive of all people. And that is also what our founding fathers wanted.

Food I will talk about and ALL religious traditions involve food. This weekend on many passover tables will be bitter herbs, unleavened bread, and a lamb shank, along with many delicious dishes both traditional and yummy. On many Christian’s Easter table will be traditional dishes both religious and secular and also yummy. Hindus and Muslims have food traditions that are adhered to at certain times of the year and are yummy. Interestingly, most faiths also fast, emphasizing the bounty and the sacrifice of not having our daily bread.

To all my friends of all faiths I wish you peace, love and good food.


  • Dozen Eggs
  • 4 Slices of Bacon (leave it out if you don’t eat the pig)
  • 3 Tablespoons Mayonnaise
  • 3 Scallions, finely chopped
  • Tabasco Sauce
  • Paprika
  • Truffle Oil
  • Salt and Pepper


  • Large Pan
  • Mixing Bowl
  • Chef’s Knife
  • Sauté Pan
  1. Place the eggs in a large pan in a single layer and cover with cold water.
  2. Very gently bring the water to a boil.
  3. Turn off and let sit for 20 minutes.
  4. Remove the eggs to an ice bath for about 2 minutes. This will let the eggs separate slightly from the shells.
  5. Take eggs out of ice bath and set to the side.
  6. In a saute pan cook bacon until crispy.
  7. Remove to paper towels.
  8. Once the eggs are cool, peel.
  9. Cut the eggs in half and scoop out the yolk into a mixing bowl.
  10. Add the mayo, scallions, a dash of tabasco and an optional dash or two of truffle oil.
  11. Crumble the bacon into little pieces and stir in.
  12. Smush together.
  13. Salt and Pepper to taste.
  14. Fill or (if you’re fancy) pipe the filling back into the eggs.
  15. Sprinkle a little paprika over each.
  16. If you want a little more kick, also sprinkle a little cayenne pepper.
My wonderful wife likes a gilded lilly. She also adds chopped olives, blue cheese and just about anything in the fridge. Basically, think of the empty egg as a vessel for your devilish imagination.

One comment on “Deviled Eggs

  1. Cara Silverman says:

    Mmmmm, must try!

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