4 minute read
Deviled Egg Queen
MEET SUE BUCHANAN
We call her the "Treehouse Treasure" and she’s been gracing our intentionally intimate retreats with her wit and wisdom since our start in 2013. Thousands have enjoyed her writing and speaking for years. Sue Buchanan is a best selling author and a 30 plus year breast cancer survivor. (I’m Alive The Doctor’s Dead chronicles her journey). Her accolades are too many to list in this short space, but anyone lucky enough to sit at a table with her walks away feeling seen and loved. We’re honored she’s our friend and thrilled to introduce her to you.
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DEVILED EGG QUEEN
BY SUE BUCHANAN
I’m well acquainted with the true meaning of Easter. It’s a narrative I believe with my whole heart! But! (she says as she hangs her head in shame, albeit faux-shame) I’m shallow I think of what I'll wear and what I'll cook my table presentation and who will grace my table.
In a bin in my she-shed there is a stash of pictures of me through the years in Easter clothes holding Easter baskets and stuffed bunnies. I was a cute little blonde dumplin' of a first child, with a circle of admirers who also loved Shirley Temple! I have photos galore of my own girls in their Easter outfits. I’m remembering the time my mother made each of them beautiful hand smocked dresses and coats. She bought them little snow-white gloves and tiny purses. Dana (who now resides in heaven) went straight out to run her hands up and down a filthy, rusty pipe in the alley. In retrospect it’ s hilarious; it was not one bit funny at the time!
Decorations are important to me. Flowers! I can't arrange them but I can poke 'em into a beautiful crystal vase. Lilies of the valley are my favorite and they usually stick their noses out of the ground around Easter. I have a collection of itty-bitty vases just for them those white silver bells.
My lilies of the valley have made their way through at least a halfdozen parsonage yards My mother in-law would dig them up each time they moved and transfer them to their new home. Now they live in my little courtyard, having moved with us three or four times. A couple of years ago our Easter Sunday guests were three little children; nephews and niece (and parents). My daughter, Mary Jane, went to the dollar store and bought two or three of every tacky accoutrement she could find. My courtyard was GLORIOUS! The egg hunt was off-the-charts fun!
Speaking of eggs, I don’t want to toot my own horn, BUT …. Toot, toot! I’m known for my Deviled eggs. Truth is, I’m famous because not that many people make them. My rhubarb pie is famous too for the same reason. Not many people make them. I will take fame any way I can get it!
As to those eggs, mine are ugly … lopsided and juicy with pickle relish. My grandmas eggs were that way, as were my mother's. Buy them at the store if you want perfect. One year I even tried to replicate a picture in a magazine. Never again! Let's face it, these fashion-length fingernails prohibit the art of decorating! Chopping tiny pieces of black olives and pimientos and positioning them as 'little faces' on eggs? I don’t think so!
My recipe is easy Hellman's, a little mustard relish and salt and pepper My relish is made from homemade pickles and is a little sweeter than most. Sometimes I make curried eggs and a few times I’ve added jalapeño. In both cases I leave out the relish. Now you can be famous too. Whether it's Easter or just a plain ol, plain‘ ol day I like to find something to celebrate. A friend once said to me “You can celebrate anything! I think you could celebrate a dead dog!” Not the dog part of course, but it’s true, I love any occasion that calls for balloons, fancy food … and a small crowd. Maybe a brass band!
The Treehouse + Co Candied Jalapeño Deviled Eggs
Credit: The Treehouse + Co
Deviled Eggs
S E R V I N G : 1 2 T O T A L T I M E : 3 0 M I N
Recipe by: Paulette Wooten
I must admit I've only made deviled eggs once before this The Treehouse + Co issue. Every Easter Sunday, I watched my mom make a flawless egg exhibit for after church lunch. My relationship with deviled eggs has been ordering in restaurants, especially finished with bacon. Since Sue (p.20) didn't give exact measurements of ingredients or recipe instructions, I decided to try my creation with an assortment of toppings. I think a deviled egg bar is in my not-so-distant future.
The Treehouse + Co Deviled Eggs with Candied Pecan Rub Bacon
Credit: The Treehouse + Co
INGREDIENTS
6 eggs
1/4 cup mayo (any type mayo based sauce)
1 tsp pickle juice or vinegar
1 tsp Dijon mustard
Dash of salt and pepper
TOPPINGS
Candied Pecan Bacon
Candied Jalapeños
Fresh dill
Any Variety of Pickles
Old Bay Seasoning
Paprika
Place eggs in a large pot and cover with cold water. Bring to a boil. Remove from heat. Keep the lid on and let it sit for 14 minutes.
Remove eggs and place eggs in an ice bath.
Once cooled, peel and slice in half lengthwise. Remove the yolk and place in a medium bowl. Place egg white halves on a plate.
Mash yolks with a fork until smooth.
Add mayo, juice/vinegar, mustard, salt, and pepper to mashed yolks and stir together until the mixture is smooth and creamy.
Use a spoon to scoop out of the mixture to the egg white. Add your favorite toppings.
- S U E B U C H A N A N
