People manage stress differently: Some overeat, others dip into the liquor cabinet, I bake, which is what I did over the weekend as the deadline for my cookbook drew near and I didn’t know what to do with my nerves. I fixated on a single recipe from the desserts chapter, an Apple Carrot Bundt Cake, that despite having been tested and approved multiple times, was suddenly “all wrong.”
I threw myself into reworking the cake with the sort of obsession more appropriately directed toward cancer research or global warming. By day two and on my third makeover (or cakeover, as it was) Mr. Mom’s Kitchen edged into my lair near the KitchenAid mixer to find me wild eyed and elbow deep in batter. He suggested, not gently, that it was time to put down the pastry flour.
Eventually I did, and the cake was a success, better than the original: moist, tender, wholesome. Best of all, the process seemed to calm me enough that I was finally able to sit down and edit the book one last time. Yesterday, after several deep breaths, I pushed the “send” button on an email, book copy attached, to my editor at Chronicle Books.
The last handful of anxiety-racked days aside, writing a cookbook has been practically, nearly, wholly delightful. Between now and when the book comes out, I thought I’d pass along one teensy recipe — So Simple Deviled Eggs — that I’ve found myself making more than any other single dish in the cookbook. I figured you might like it too.
When I was a kid, deviled eggs were kind of a big deal. They came out for big summer picnics and adult birthday parties accompanied by a lot of fan fare, “oohhh, they’ve got deviled eggs.” As I grew into a teenager and learned about things like calories and carbs, I stopped eating them because they were deemed “fattening.” Funny thing is, done by my method, they are neither time consuming nor unhealthy. They are in fact, quite wholesome.
Tip: You’ll find everything you need to know about hard boiling eggs, by heading here.
So Simple Deviled Eggs
Ingredients
- 1 hard boiled egg
- 2 teaspoons mayonnaise
- Pinch salt
- Black pepper
- Dash paprika
Instructions
-
Crack and peel the egg.
-
Cut in half lengthwise, scoop out the cooked yolk, and put into a small bowl.
-
Add the mayonnaise, salt, and a couple of turns with a pepper grinder. Mash with a fork until creamy.
-
Fill the cavity of each egg half with the yolk mixture. Top with a dash of paprika.
Comments
03.28.2012 at8:33 AM #
Humaira
Katie, I am so proud of you. I can’t wait to get a copy of the book. The photos are gorgeous!! A fan.
03.28.2012 at8:41 AM #
Pamela
Congratulations Katie! Can hardly wait for the book to be available!
Now to enjoy your efforts!
03.28.2012 at8:48 AM #
Kathleen
Congratulations Katie! I can’t wait to get your book. I know I’ll use it all the time as I do your recipes on this blog.
03.28.2012 at8:50 AM #
Jane
You did it! Congratulations, what an achievement. x
03.28.2012 at10:10 AM #
Pam Hochman
Congratulations! I’m so excited to see the finished book!
And now I’m off to boil some eggs – too bad they won’t look as pretty as your picture. Neither my at home version, or the one packed into lunches, will turn out as nice.
03.28.2012 at10:11 AM #
Leslie
As a professional writer, I know first hand how satisfying it is to file such a big project. I am so excited for you & look forward to the day I stand in line at a book store to get my copy signed! 🙂
03.28.2012 at10:38 AM #
Mary
Can’t wait to buy the book! Will you please let me know if you have any book-signing events in the area? I’ll invite friends!
03.28.2012 at10:38 AM #
Katie Morford
Of course!
03.28.2012 at10:39 AM #
Mary Loebig Giles
Can’t wait to buy the book. Will you pls. let me know if you have any book-signing events in the city? I’ll bring friends!
03.28.2012 at11:35 AM #
Sarah
Yay Katie! I am so in awe of all the work you have done! CONGRATULATIONS!!!
03.28.2012 at9:32 PM #
Meg
you are funny and sweet even through the stress. amazing lady you are. thank you for sharing your many gifts.
03.28.2012 at9:40 PM #
Alison Eastwood
I think your next career is in food styling–the pix are gorgeous. Congrats!!!
03.29.2012 at7:34 AM #
kellie@foodtoglow
This recipe certainly brings back memories of church picnics and family gatherings in my youth. Living here in the UK for some 24 years, deviled eggs are not really something you ever see but this charming post reminds how good they really are when done right. Huge congrats on your nearly-published cookbook. I for one will look forward to getting my hands on a copy. I may contact your publisher for a review copy (which I will giveaway on my blog) as well, if you don’t mind.
03.29.2012 at7:34 AM #
Katie Morford
Thank you….though publishing date is a year-plus off!
04.02.2012 at12:43 PM #
Anne Mullen
I”m sure it will be worth the long wait, but a year+ will be hard, especially waiting for that Apple-Carrot Bundt Cake. Kate’s kids and I can make it when they visit us. Congratulations on finishing the book.
04.02.2012 at12:43 PM #
Katie Morford
Thanks you
11.11.2020 at8:44 AM #
Noor Elshami
These are so good!! I am 12 and I made them and added less mayonnaise. I love it!! Thank you so much for this recipe. Also, CONGRATULATIONS!!!
11.11.2020 at8:44 AM #
Katie Morford
So glad you like them. Love hearing that you are cooking at 12. You’ll be a pro before you graduate high school!