How well do you know Labor Day? I thought it was a military holiday honoring soldiers. For someone else, it’s the last time to wear white. Maybe, it’s the last barbecue of the summer. It actually honors labor unions. Ironically, many unions today are aggressively fighting for employees’ rights, without majority public support. Most people think of them as a nuisance. Au contraire…
This isn’t a political or social blog, so the rest of my thoughts are kept to myself. Let’s just say, I’m working harder—around the clock–for less money and benefits than years before. These past few months are a whirlwind of busy projects. They’re fragile like eggs, for not one can crack.
How busy is busy? This Deviled Egg recipe was scheduled for Easter when they were served with Chicken Pot Pie. I associate eating Deviled Eggs with the tradition of Easter Bunnies, straw baskets filled with goodies and wearing pastel lace dresses for Passover. Similar to the last summer barbecue, Labor Day is the last chance to post this recipe.
These Deviled Eggs are different from my childhood memories of Easter egg hunting. Instead of mayonnaise, Greek yogurt and olive oil is used. Sweet and spicy peppadew peppers replace the relish. A tiny amount of smoked paprika gives a typical delicate Deviled Egg a more robust flavor.
It would be nice to start work at 9 a.m. and truly be off at 5 p.m. Have a nice house with a white picket fence for my future family to have egg hunts. Luckily, Labor Day is a holiday of rest. I’m too tired to think about it. So much for working around the clock…
Learn more about Labor Day at Slate.com’s Why Do We Get Labor Day Off?
Deviled Eggs with Smoked Paprika and Peppadew Peppers
4 eggs; hard-boiled; shells discarded
Fresh black pepper and sea salt; to taste
½ to 1 tsp. smoked paprika; to taste; plus more for garnish
5 to 6 peppadew peppers; minced
1 to 2 tsp. minced fresh dill; plus more for garnish
1 tsp. Dijon mustard
4 tbsp. plain Greek yogurt (or use mayo); more or less as needed
1 to 2 tsp. olive oil; more or less as needed
1. Slice each egg vertically/lengthwise. Gently scoop out the egg yolks out of the egg white’s cavity and place yolks in a bowl.
2. Add the rest of the ingredients to the egg yolks and mash (maybe whisk) until smooth and creamy. Add more yogurt as necessary for a smoother and creamier texture. Adjust seasonings.
3. Gently spoon the egg yolk mixture back into the cavity of the egg whites.
4. Garnish with fresh black pepper, smoked paprika, and fresh dill.
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