Devilish Eggs



Despite all the Pakistani food around here, I’m still a Southern girl…of course I have a deviled egg plate.

For deviled eggs, most use a sprinkle of paprika or aleppo pepper as a garnish, but the hedonistic and excessive use it by the tablespoonful. Since the flavors are otherwise subtle, the aleppo pepper shines – or smolders.

A couple gathered tips: Virginia Willis’s deviled eggs in Bon Appetit, Y’all contain her French secret ingredient: butter. I never miss an opportunity to hide butter in things, and it really does take these to the next level (of hell! muhahaha). Also, for easy-to-peel eggs, use eggs that have been in the fridge a week or so. Much recommended – mine were super fresh since we go through eggs like chickens were going extinct, so they were annoying hard to peel.

Devilish Eggs

(recipe can be doubled)

  • 6 eggs
  • 1 tbsp aleppo pepper (or an equal amount using 3 parts paprika to 1 part cayenne)
  • generous pinch or two cayenne
  • scant 1/4 cup mayonnaise
  • 1 tbsp butter, softened
  • 1 tbsp fresh lemon juice
  • coase salt and fresh cracked pepper
  • green onions, chives, or other herbs for garnish

Hard boil eggs, cool and peel. Slice in half and remove yolks to a medium bowl. Smash yolks as smooth as you can get them.

In a dry pan, lightly toast spices to wake them up a bit. Add to yolks, plus mayonnaise, butter and salt and pepper to taste. Combine thoroughly.

Spoon mixture back into eggs (piping is lame), garnish with greenery.

Spiced Thyme Chicken and Green Beans with Coconut Rice


Yesterday evening I was puttering around in the kitchen, wondering what to make for dinner, and came up with this little weeknight one-pot meal. Well, two pots if you count the coconut rice, but I had that leftover from the weekend barbecue. I’m a little smug about my invented method of steaming green beans on a bed of Jamaican-inspired chicken. Also a bit smug about using homegrown thyme from my windowsill.

These spices are nice, but if you are not cooking for little ones, I encourage you to turn up the heat.

Spiced Thyme Chicken and Green Beans with Coconut Rice

For chicken and green beans:
1 lb chicken legs and thighs, skinned
olive oil
4 allspice berries
4 cloves
salt & pepper
ground thyme
cayenne (optional – I skipped it)
2 cloves garlic, chopped
2 shallots, sliced
1 1/2 c chicken broth
1 lb green beans, trimmed
1 tbsp butter
a few sprigs fresh thyme

Heat olive oil with allspice berries and cloves. Sprinkle chicken with salt and pepper and a generous dusting of paprika, thyme, and cayenne. Brown chicken on both sides and remove to a plate. Saute garlic and shallots for a couple of minutes and add chicken broth, plus a cup of water. Scrape brown bits off the bottom of the pan, add back the chicken pieces. Cover and simmer until chicken is cooked through. Add a splash more water if necessary and toss green beans on top of chicken. Cover and steam until green beans are cooked al dente.

Arrange green beans and chicken on top of rice. Stir up and reduce pan liquid to a quarter cup or less. Stir in pat of butter, and pour over chicken and green beans. Garnish with fresh thyme.

For coconut rice:
1 c basmati rice
1 c coconut milk
1 c water
1 cinnamon stick

Soak and rinse rice. Combine rice, coconut milk, water, cinnamon stick and salt in a sauce pan and bring to a boil. Cover and reduce to a low simmer until rice is cooked, about 15 to 20 min.

Note: I serve this rice with everything. It’s easy and it goes with all kinds of food.

I chose this as my best recipe in July!