Hi everyone! As I once again picked up 100 CDs off the floor that my son scattered for the 10,000th time, I noticed a Beatles CD. I picked it up and decided to bring it to the car where I listen to most of my music while I drive around living my suburban life.
Dear John, Paul, George and Ringo:
I am so sorry that I have been ignoring you for the last 3 decades, feeling that your music is played out and boring. I have a renewed appreciation and love for you all.
Just as we may think that a classic like the Beatles are uninteresting, many of us would never consider making the old classic, Deviled Eggs, a staple hors d’ouevre from the fifties and sixties. Do you know why I have a renewed appreciation for them? Because they are DELICIOUS!! My 10 year old requests them when she is not feeling well, the ultimate comfort food.
One more thing-eggs had a bad rap for a while but they increase good cholesterol so eat ’em up! For other healthy tips and to find out about more healthy services in Montclair, check out the following Holistic Montclair event in Montclair (I am featured in their next magazine issue!):
ONE MORE THING! A group of Montclair residents started Safe Lawns Montclair. They are volunteering to raise awareness and educate folks on ways to take care of our lawns without the use of toxic lawn chemicals. They have a website with tons of information on the health risks of commonly used lawn chemicals and organic lawn care methods. See www.SafeLawnsMontclair.org
They are hosting a very informative event “Non-toxic Lawn Care Practices” on October 27th from 7 to 8:30pm. See the website for more information.Send an email to Info@SafeLawnsMontclair.org to register.
Please send in your deviled egg recipe in the comments so we may all benefit from the variety of this delectable treat. Deviled eggs were the embodiment of fanciness on holidays in my house growing up and probably in many of yours.
Dinner Party Deviled Eggs:
6 eggs, hard boiled
(Place eggs in sauce pan, covered by cold water by a couple inches. Bring to a boil, turn off flame and allow to sit in hot water for 10-12 minutes, covered. Then rinse under very cold water and peel when cool)
2 TBS mayonnaise (or one tsp per egg yolk if making more or fewer), more to taste
1/2 -1 tsp Dijon mustard
1 tsp softened butter
salt to taste, start with a pinch or two
paprika for garnish
Slice cooled, boiled eggs in half the long way. Scoop out the yolks and mash them with a fork. Add in the mayo, mustard, butter and salt until fully creamy. Can use a Food Processor also. Spoon yolks back into whites and sprinkle with paprika. Serve immediately or store whites and yolk mixture separately and add yolk mixture right before serving
*If you want to get fancy, place yolk mixture in a small ziploc bag, make a small hole at one corner and squeeze out the yolk mixture into the whites for a more elegant look.