Revisionist Eggs Strike the Heart of Maundy Thursday

Like so many other Episcopal parishes, we will have a potluck dinner Thursday before the Maundy Thursday service. I have been struggling about what I could bring. As a single person, with no chance to cook on Thursday, it’s a challenge. I had to think of something that I could prepare in advance that would be “fresh” on Thursday evening.

Then it came to me: deviled eggs. Our parish seems to love deviled eggs. And they have gobbled mine up in past parish events. Best of all, I could boil the eggs tonight, prepare them tomorrow, then share them Thursday. Great deal all ‘round.

Then it occurred to me that I should warn folks that these aren’t the standard Midwestern deviled eggs of mayonnaise, diced pickles, and a little pickle juice. I should prepare a sort of “label” for them, warning folks that these are savory, not sweet, deviled eggs, including cumin, curry, Dijon mustard, and Worcestershire sauce. That led me to the fact that I should probably give my deviled eggs a name.

As I was boiling the eggs this evening, I pondered what name to give to my weird deviled eggs. It came to me in a flash.

They shall be Revisionist Deviled Eggs. It will work in a “plain reading” of recipes, for they diverge from the standard Midwestern version. But I also believe that one of our parishioners is probably one of the closeted, anonymous commenters at Stand Firm. So he, at least, knows the other semantics of “revisionists” and “reasserters.”

Here’s what I put into my wackadoo deviled eggs:

Revisionist Deviled Eggs
a little mayonnaise and a lot of sour cream
Dijon mustard
cumin
curry
Worcestershire sauce
salt

What do you put in yours? Do you have ways of preparing deviled eggs that aren’t just mayonnaise and pickle juice? I’ve been playing around with deviled eggs for over a decade, and I have other variations, but I’d like to hear about yours.