I’ve written before about how I’ve learned to like different foods over the years and how each year opens up a new window of culinary adventures as I discover a new ingredient to play with and explore. Sometimes that discovery is a food like shrimp or sweet potatoes that can be used in a wide range of ways, other times it’s a condiment like Oyster Sauce or Hot Sauce that really only has so many applications in life.
The thing I hate about deviled egg recipes is that the entire idea is completely and utterly flawed. Let me explain why.
Recipes call for a certain number of hard boiled eggs. But…what size eggs? Large? Medium? Jumbo? Even then, who decides what qualifies as each of those sides? All of my hens are considered “large egg” layers, and yet, it’s not uncommon for me to see two eggs from the same breed of chickens where one egg is literally twice the size of the other..
When I was a little kid, my mom had this “thing” about making sure I was constantly trying foods to see if I finally liked them. She kept telling me your taste buds change over time and that eventually, I would learn to like things that, at the time, made my face twist up and my nose scrunch. I spent most of my youth thinking that was one of those mom-lies that were told to get me to eat what was on my plate, but like most other things my mom told me, I eventually realized she kind of knew what she was talking about. (Love you, mom!)