A Southern Gallimaufry
This recipe adds grated hard cheese—a Parmesan, Romano, or Asiago—to the mayo and egg yolks for a rich, melt-in-your-mouth nosh.
To the yolks of 6 soft-boiled eggs, add a half cup of grated hard cheese, a tablespoon of dry mustard, and mayonnaise to texture, usually a quarter cup or so.
Top with smoky paprika.
Stuffed eggs are a necessary appurtenance to any holiday table in the Mid-South, so having an egg plate is a requirement in one’s arsenal of tableware.
Egg plates come in all sizes and shapes–they’re even making disposable ones now–and their selection for a given occasion provides a telling clue to the character of the bearer. If you bring a ceramic plate to a funeral, you’re going to be labeled white trash behind your back; if you if you bring a cut glass plate to a keg party, you’re going to be called a fucking idiot to your face.
The number of spaces most often found for egg halves remains a mystery to me. Given that eggs are sold by the dozen or in multiples or fractions thereof, you’d think that egg plates would adhere to that standard, but such is not the case. Of the two egg plates I own, the one of ceramic has twelve depressions, the other of glass has fifteen This gives me reason to believe that my glass plate is older than the egg industry, which makes me smile when I’m loading it for the table.
Such are the modest rewards of petty pride.
