Crimson Smoked Deviled Eggs

Is a deviled egg
inherently good or evil?
In an attempt to persuade the deviled egg to choose between it’s inherent devilish nature or to become a good egg we have two sides to the argument.
To present both sides of the argument Conversations with a Cupcake and Kitchen Scraps have agreed to disagree on the subject of good versus evil in order to lure the Deviled egg to see their point of view.
The innately angelic Brooke from Conversations with a Cupcake will attempt to persuade the egg that it is a good egg, while the naturally devilish Pierre from Kitchen Scraps will use every rotten-egg trick in the book to get the egg to join the dark side.
In the end it will be the reader who decides whether or not the Deviled Egg is good or evil.
*Angel Argument:
{Begin Harp Music}
Dearest, Goodest Egg,
I entreat thee–call upon thy shiny yellow soul. Gather together thy wits and thy whites, give ear unto my plea. Thou art a good egg. The advent of smoked red yolk, flaming like brimstone from thy center core is but a coincidence, a mere mortal mark. Do not let The Devil Inside entice you away from the purity which you posess INXS.
Think upon the many goodnesses eggs have brought into being. Horton hatched you, and in doing so, found himself. Willy Wonka farmed you, and thereby rid his factory of the rotten Veruca Salt—a feat none of us in this wide world can be too thankful for. Humpty Dumpt—oh, nevermind. (That was, perhaps, a bad eggxample.) The Easter Bunny delivers you. And, while a rabbit bringing eggs is mindbendingly irrelevant to rational thought, it is still a jolly holiday because of…you.
For your further consideration, I present three words from the O.E.D: eggceptional, eggsellence, and eggstasy. What, pray tell, is the root of these words? Nay, not Latin. Nor ‘tis Greek. Indeed, it is thee, Egg. Do you sense the merit of mettle you inspire?
I therefore suggest that ye take hold of your golden nature, wear not Prada, and be eggxalted to thy rightfully pious temperament. Wear proudly the yolk of breakfast and benevolence, and let thy wholesome shell be.not.cracked.
Until we meet at the Great Henhouse in the Sky,
Advocate for Nimbus Gavisus Egg Levis

Devil’s Egg Advocate

to Hear
Crimson Smoked Deviled Eggs
Inspired by kokkina avga–the ruby hued eggs exchanged during the Greek Pasha (Easter) celebration–these red-deviled eggs recieve ample amounts of color and flavor from beets, smoked paprika, and a hit of cayenne pepper. Don’t be alarmed by the untraditional mixture of ingredients. You’ll find the taste is both gloriously good and devilishly delicious.
12 eggs
8 1/2 oz. can sliced beets, drained and pureed
1/2 t. red pepper
1 t. smoked paprika
1/2 t. salt
1 T. sour cream
1 t. onion powder
1/2 t. red icing paste
2 T. microplaned smoked parmesan or romano
2 T. sliced fresh chives
To boil eggs (without that devilish grey ring around the yolk): Fill a large pot with enough water to fully cover eggs. Cover with a lid. Bring to a boil and cook 10 minutes. Remove from heat and allow to sit an additional 5 minutes. Drain water from pot, then cover eggs quickly with ice. Allow to sit five minutes more.
Carefully crack eggs, remove peels, cut in half and place cooked yolks in a medium bowl. To yolks, add beets, red pepper, paprika, salt, sour cream, mayonnaise, onion powder and icing coloring. Mash with a fork until well mixed and smooth. Spoon or pipe mixture into center of egg whites. Garnish with a sprinkling of cheese and chives.


And now, good reader,
‘Tis your cue:
What ego shall the egg assume,
according to you?

{Vote on the poll located on my left sidebar.}


Epilogue. This post began with one question: what would happen if the world of Kitchen Scraps took over ConversationsWithACupcake, and vice versa? The result…an endeavor which has been both an honor and a delight. I consider it the finest of opportunities to work with the insanely talented Pierre from KitchenScraps. His mad genius turned a plain-old co-op post into a debateable debacle which has kept me snort-giggling throughout the weeks we’ve worked together. Do keep your eyes peeled for more of Pierre this fall, when his Kitchen Scraps book is published through Whitecap Books.