Deviled eggs are not an Armenian recipe, but that doesn’t
mean we don’t like them. My Aunt Arpie, a terrific Armenian cook, often
surprised us at family gatherings by bringing an American recipe to add to our
otherwise Armenian menu. Sometimes she’d make macaroni salad bursting with tuna
fish, or, on occasion, deviled eggs. Both were tasty novelties!
With Memorial Day behind us and the 4th of
July on the horizon, I’ll share the deviled egg recipe I recently served guests.
and bring to a boil. Remove saucepan from the heat, cover the pan, and let
stand for 20 minutes. Pour off the hot water. Have a bowl of ice water ready. Place eggs in the water and let them sit in there for about 5
minutes. Gently crack eggs and remove the shells**, cover and chill for at least 1 hour.
then peel. If the shell is too hard to peel, hold the egg under cold water
directions for 6 eggs:
filling are endless. You can add chopped olives, pickle relish, parsley, flaked
seafood, chopped basturma, chormees, chopped onions, etc.