{"id":586,"date":"2011-06-17T00:49:00","date_gmt":"2011-06-17T00:49:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2011\/06\/17\/such-is-the-power"},"modified":"2015-12-24T22:44:04","modified_gmt":"2015-12-25T03:44:04","slug":"such-is-the-power","status":"publish","type":"post","link":"https:\/\/orangette.net\/2011\/06\/such-is-the-power\/","title":{"rendered":"Such is the power"},"content":{"rendered":"

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Let the record show that, I, Molly Wizenberg, have, in this lifetime, made some ugly deviled eggs.<\/p>\n

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Maybe this picture is the better approach.<\/p>\n

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I seem to have come down with some sort of virus, the kind of thing that feels totally out of place in the month of June, that keeps you in your bathrobe, eating mostly toast and canned peaches, for the better part of five days. To be perfectly honest, I can\u2019t say that I feel like eating a deviled egg right now. But I did manage to eat a bowl of cereal this morning, and that is a great improvement. I even felt well enough for a cup of coffee! Maybe, by the time you read this, I will be wearing something other than my bathrobe. It\u2019s halfway over, but I intend to do this month right. I have a deviled egg quota to meet.<\/p>\n

I\u2019ve been meaning to post this recipe for a while, because every time I make it, someone asks for it. It\u2019s one of those<\/i> recipes. Most recently, I made it for Brandi<\/a>\u2019s birthday party, and that night, I think there were actually three people who asked for the recipe. THREE<\/i>! That made me particularly happy, I remember, because I had gotten a slow start in cooking that evening and had felt anything but love for these eggs as I stood in the kitchen, peeling them over the sink, already late for the party and still unshowered. But such is the power of the deviled egg, that even after making me swear and pout and show up at a party with my hair looking like I\u2019m in Van Halen<\/a>, still, still<\/i>, I want to make them again. (Of course, I do have a certain fondness for David Lee Roth.)<\/p>\n

In any case, this recipe was inspired by a deviled egg served to me by Olaiya<\/a>, so I can\u2019t take credit for it. Three summers ago, she had just moved into a house with a terrific backyard, and she threw a barbecue. She made deviled eggs and salmon burgers and a giant tomato salad and corn on the cob, and our friend Ben had just moved to town, and it was a famous night. Afterward, I wrote about it here and posted the recipe for a basil aioli<\/a> that we ate on almost everything. And I started working on recreating the deviled eggs: classic ones, creamy with mayonnaise and mustard and lemon, but with a very small spoonful of basil aioli on top and, balancing on top of that<\/span>, a couple of crispy fried capers.<\/p>\n

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(Olaiya\u2019s looked much nicer than mine do. Lest you should forget, there was a lot of swearing and hurrying going on.)<\/p>\n

As a general category, I love deviled eggs. We even served them at our wedding. But of all deviled eggs, all types and all recipes, I think these are my favorite. The yolk filling is fairly standard, but when you add that basil aioli, which smells and tastes like June itself, this month that we have waited all stinking winter for, you get something entirely new. And with the briny crunch of capers, each one exploded in hot oil so that they look like strange, delicate flowers and dissolve on your tongue, yes, I really do think these are my favorite. Just be sure to buy your eggs a week or two ahead of time, because old eggs usually peel more easily than fresh ones. Actually, you know, if you buy now, you\u2019ll be all set for the Fourth of July.<\/p>\n\n

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Recipe<\/div>\n

Deviled Eggs with Basil Aioli and Capers<\/h2>\n

Inspired by Olaiya Land<\/h3> \n \n <\/header>\n\n
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