Mystery of creation, symbol of the tomb,
the broken body, eternal perfection
of life inside life, the egg and its sanctity
are unquestioned, its place at the table assured,
a centerpiece of feast days and catalyst
of controversy. Its forms are legion
and legendary, multitudinous as varieties
of worship, fine distinctions of earth-
shaking importance. Deviled? Or dressed?
Mayonnaise or mustard? Vinegar? Pickles?
Creamy or watery? Immersion or sprinkling
with paprika or pepper, parsley, capers,
chives, caviar, or jalapeño…
Such arguments dance on a pin,
or in this case, a frilled toothpick.
If therefore, ye should partake
in such rituals of fellowship, beware
of stumbling on a stone of contention:
some cooks garnish their eggs with umbrage.
On our first Sunday back in church since the Pandemic shut-downs, the minister said, “Some of us are back at church because we missed the fellowship. And some just missed the deviled eggs!” The church I attend has such elaborate “coffee hours” after the service that my daughter grew up thinking that was Sunday lunch. As soon as I got home, I started looking up recipes for deviled eggs. I found one for Southwestern deviled eggs, but took umbrage at the statement “traditionally made with sweet pickles and paprika.”
Do you have a favorite, unique ingredient or garnish for deviled eggs? Any you find shocking? How about cinnamon, Ancient Roman-style?