Ah, spring time. Actually, I guess we have been saying that since January. I think we ended up having more of a winter after the first day of spring than we did during the calendar winter months. The last few weeks, however, have been pure spring with no hint of winter at all.
With all the absolutely gorgeous spring weather, come all those activities that remind us that winter is pretty much over until next year. There is the closing of all the ski areas little by little, the pond crossing, all the end-of-the-year parties, Easter, and the list goes on. Oh, sure we can get another huge dump, but that really doesn’t look to be the case this year. One event that has been going on for 13 years now, is the Easter picnic up on the mountain.
Thirteen years ago, Jodie started a tradition on a nice warm Easter Sunday by informing all her friends. It was a big party on the rocks near the base of the Belmont chair lift. She stopped to pick up buckets of KFC chicken and we all kind of figured out what else would be needed and brought those items.
Now, the picnic is still held every year in Jodie’s memory, hosted by Bill Downs. I happened to be talking to Bill the other day and he suggested I write a deviled egg recipe and even though it will come out after Easter, its still spring and deviled eggs are great for any of your parties.
Karen Ryberg, one of the more influential members of the group, brought deviled eggs that first year and they were an instant classic and a picnic staple ever since. Over the years, I have been working on most of those days and unable to attend. Did I miss being able to attend such a great event? Absolutely. Did I miss the fried chicken? Yah, I guess kind of, well, not really.
The good thing for many of the parties that I missed was that I knew Karen would save me at least one egg. I was blown away the first year I missed. I saw the group after for a beer, there was a tap on my shoulder, and I turned around to be handed one of the eggs saved just for me. There were no other leftovers at of any kind, but I got an egg.
Deviled eggs are simple to make and also easy to change the entire flavor from sweet to savory or spicy by changing a few of the ingredients. I’ll give you Karen’s recipe first and then give you a list of ingredients I often use for various events to match the party theme or to just put out a wide variety of flavors. It really isn’t hard to divide your cooked yolks into thirds or quarters and then make three or four different fillings, so the next time you’re making deviled eggs, be adventurous and maybe try mixing it up some. Enjoy.
Karen Ryberg’s Deviled Eggs
12 eggs, hard boiled
½ C mayonnaise
4-6 slices cooked bacon, crumbled
Paprika
Alternative fillings
Fine shredded or small cut cheese
Relish, either sweet or dill
Dijon or yellow mustard
Celery salt
Fine, diced celery
Fine, diced shallots
Hot sauce
Diced jalapenos
Rubbed sage
Dill
Fresh nutmeg
First, boil your eggs. The key for me is to add a good amount of salt to the water, which really makes them easier to peel. Adding the salt to the water does not make the eggs salty it just permeates the shell, so that the shell doesn’t stick to the whites once boiled. Cool the eggs.
Slice them in half lengthwise, spoon the yolks into a bowl and arrange the whites on a platter.
Start by adding half of the mayo to the yolks to see if you will need it all. You can leave it chunky or whisk the yolks smooth before adding the bacon. Spoon or use a pastry bag to fill the egg whites and dust with a little paprika. When adding the ingredients, remember to add a little at a time so as not to overdo it. For the hot items, let it sit for a minute before adding more so the yolks can absorb the heat throughout.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. He has been a chef for PGA’s Memorial Tournament for more than 15 years and ran the main kitchen at the World Games. For more information and archived copies of Stir it Up, visit chefsmitty.com. Smitty welcomes questions and comments at smitty@chefsmitty.com or (530) 412-3598.
