Arts

Campus is Cookin’: Deviled Eggs

I am a quintessential 90s child. I grew up with the Backstreet Boys, the vintage Britney Spears and Westlife crooning me to sleep every night. I grew up with a Sesame Street that had the original Cookie Monster, before someone decided that cookies weren’t healthy. I grew up when PBS was Disney Channel, when Justin Timberlake was Justin Bieber and when elementary school boys still traded Pokemon cards during recess.

Growing up, my community held Potluck dinners every weekend during the summer.

The potluck would extend from early afternoon on Sunday until night time when mosquitoes came out with the fireflies.

I remember looking at the trays of food, eyes wide. Most of the dishes were a familiar sight, but then I noticed these strange oval-shaped things.

It was as if half of an egg had been stuffed with some sort of yellow-tinted whipped cream. My mom told me it was a deviled egg and passed me one for me to try.

One bite is all it takes to bring me back to elementary school, a time filled with mosquito bites and catching fireflies while waiting for the sun to completely set.

Though Andover may not have reached the balmy temperatures of summer, you can still make a couple batches of deviled eggs and bring them to the Great Lawn for an impromptu picnic that might remind you a little of your own childhood.

Start with however many eggs you’d like to make. There are usually boiled eggs at the salad bar that you can use. Remember that deviled eggs are halved eggs, so for every egg that you take, it’ll yield two when split and stuffed.

Cut each of the boiled eggs in half. Using a spoon, scoop the egg yolk into a soup bowl. Set aside the egg whites.

Get two and a half pumps of mayonnaise for every four egg yolks.

Mash the mayonnaise and egg yolks together. Then mix in two squeezes of Dijon mustard and a little bit of normal yellow mustard.

Put as many as five squirts of hot sauce into the mixture. The amount of hot sauce you put in depends on how much of a kick you want.

Cut a pickle that you can find at the sandwich bar into little pieces, throwing that into the bowl of mixture too.

Finally for the last ingredient, add a couple pieces of cut celery and stir everything together until it is somewhat smooth and completely combined.

Lastly, scoop your mixture and stuff it into the egg whites that you set aside earlier.

The deviled eggs now can be eaten as they are, but if you prefer it cold, then it should taste best after a few hours in a refrigerator. Good luck and bon appétit!