And here they are, the true edible stars of the afternoon. These were my first deviled eggs since I do not come from "the Mayonnaise People," or what my husband calls his tribe. To be honest, they're too mayonnaise-y for me, but the flavor is nice. We had two loaded plates and the kids made them disappear in about 5 minutes. They were made with homemade mayonnaise a la Sally Fallon, more or less. I added pickle brine to the final mixture with mustard powder, paprika, lemon juice, tarragon, salt and pepper.
I've rethought mayonnaise over the last few years. Of course in my old low-fat vegetarian days I'd have thought these scandalous, but really, it's just olive oil and whole eggs. I've never liked mayonnaise much, although I do like this better than storebought. Nourishing Traditions uses creme fraiche or something similar. Now that would be more to my liking, and with raw cream it would be truly spectacular, but until we can go back to cow's milk that's not a possibility. Some day!
Little Moo, of course, discarded all that lovely nutrient density in the center - she only eats yolks when they're scrambled with the whites or cooked slightly in poached or fried eggs. Oh well. At least the other kids enjoyed them.
I've rethought mayonnaise over the last few years. Of course in my old low-fat vegetarian days I'd have thought these scandalous, but really, it's just olive oil and whole eggs. I've never liked mayonnaise much, although I do like this better than storebought. Nourishing Traditions uses creme fraiche or something similar. Now that would be more to my liking, and with raw cream it would be truly spectacular, but until we can go back to cow's milk that's not a possibility. Some day!
Little Moo, of course, discarded all that lovely nutrient density in the center - she only eats yolks when they're scrambled with the whites or cooked slightly in poached or fried eggs. Oh well. At least the other kids enjoyed them.
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