We couldn't help it. Just as our precious chickens began to increase their daily production to nearly two dozen eggs, a certain booklet serendipitously arrived at our front doorstep. [Well, it arrived at our storage room doorstep...told you it must be more than coincidence.]
"50 Deviled Eggs," the coversheet screams, accompanied by a bright photo of a perfect classic example.
Inside, pages are lined with variation upon blessed variation on the foundational mashed-yolks-in-white method. We can choose from the odd Frito Pie to the clever Green Eggs and Ham to the dubious All-White to the upscale Bagels and Lox.
Actually, we can't choose from those; so we choose them all. One batch a week.
Initially in the heat of the moment, Brian and I decided to nix the ten least appetizing recipes to reduce our egg-intake from nearly a year down to 40 weeks (since that is so much shorter). After consideration, I have a feeling that once we make it that far, we'll push through for the last few.
We're not just making and eating these half-shell morsels of goodness, of course. Immediately we constructed a rating system, allowing each variation a score of up to 20. 10 points for taste, and 5 each for texture and presentation. The two of us will share and average our private ratings.
I anticipate a pretty broad range of results, although one must consider that each one is a deviled egg. It's going to have to try to not be delicious.
It was only appropriate to start the eggcitement with an obvious success--California Roll. It delivered what it offered, rolling in a 15 (texture was the main downfall). Presentation banked a 5 from both of us; check it out.
Not as good as actual sushi, but what is?
I'll try to keep you updated as we continue on this eggscellent journey.