Let’s just say I chose this recipe because I was inspired by The Help, which I saw over the weekend.
Food, Southern of course, plays a pretty significant roll in the film. Minny teaches Celia to cook. (Her fried chicken had my mouth watering.) There’s a Bridge Club scene with talk of ambrosia salad and deviled eggs. And of course there’s an unforgettable chocolate pie encounter.
I loved seeing the homes too, because one character’s 1960′s ranch could be straight out of my neighborhood. And since I am in kitchen renovation mode, it was interesting for me to see the kitchens and how they’ve evolved 50+ years later.
I suggest updating the classic appetizer with a dollop of caviar or a small slice of chorizo. Deviled eggs might be a throw-back, but my guess is that they’ll get eaten.
Enjoy! -alyce eyster
Photo: Fulton Davenport
- 6 eggs
- 3 Tblsp sour cream
- 2 Tblsp mayonnaise
- 2 tsp fresh lemon juice
- 1 Tblsp Dijon mustard
- 1 Tblsp chopped fresh dill
- 1 Tblsp capers, chopped
- salt & freshly ground black pepper
- dill sprigs for garnish
- Place the eggs in a medium saucepan with enough water to cover them by 1 inch. Bring the water to a boil and boil the eggs for 3 minutes.
- Remove from the heat immediately. Drain and place the eggs in ice water to stop the cooking.
- Peel and halve the eggs lengthwise. Scoop the egg yolks out of the eggs into a small bowl.
- Mash to a smooth paste and add the remaining ingredients. Blend well and season with salt and pepper.
- Spoon the mixture back into the egg halves and garnish with sprigs of dill. Refrigerate until service.