Kids Cuisine

The other night I was hard-boiling some eggs to send with my husband in his lunch during the week. (He’s found that one hard-boiled egg is the perfect energy boost when he is in the need of a pick-me-up.) As I took the eggs off the stove to shock in cold water, my daughter Abigail entered the kitchen and saw what I was doing. “Why don’t you ever make me eggs?” she asked. All I could do was look at her, and she went on to tell me how much she loves to eat hard-boiled eggs, and she especially wished that I would make the eggs with the yellow stuff in them.

It took me a few seconds before I realized that she meant Devilled Eggs, the old potluck staple. She assured me that she wanted me to make her some, so the very next day, when she arrived home from school she had a pair of devilled eggs waiting for her on the counter.

She ate those eggs with her eye closed, savoring every last bite. When she finished, she smiled, thanked me, and asked when we could make some more. As eggs are a wonderful source of protein and nutrients, I’ll be making them more often for my daughter.

Devilled Eggs with Pickles

• 4 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1/2 teaspoon mustard
• 1 tablespoon dill pickle relish
• salt and pepper to taste

Carefully, cut the eggs in half, scooping out the yolk into a small bowl.

Mash the yolks with a fork. Add the mayonnaise and mustard and stir until smooth. Stir in dill pickles and seasoning. Fill the egg whites with a dollop of the yolk mixture. Serve immediately or refrigerate, covered with plastic wrap.

Serves 4.