The Devil is in the eggs. It sure is. Love ’em. I can never eat just one. I googled recipes for deviled eggs… there are thousands! But among them, it seems that they all have similar basics: eggs (obviously), mayonnaise/ salad dressing, mustard or vinegar of some sort, salt and pepper. From there the variations are endless! Most seem to come from old family recipes and are distinctive in their own right. Ever try the pre-made deviled eggs from the grocery store? Not quite the same as Aunt Marie’s, right? Personally, I find store bought deviled eggs to be pretty tasteless and otherwise boring. A complete injustice to how absolutely delicious a good deviled egg can be. Unless their homemade, they’re not worth bringing to your next potluck or barbecue, Just Saying…
So eggs… they are tricky to photograph. It would seem that there is not much to them. Clean lines, uniform color, singular shape. Some would say uninteresting, or as the French would say – ennuyeux, ho-hum, nothing to write about. I beg to differ. Light from the front, back, sides? It’s not that easy with a white egg. It can blend in and show a lack depth. Not as easy of an assignment as I initially thought. Since I like using natural light, it’s taken me a few tries to find which light and setting I like best. It helps to see the inspiration of others around the ‘net to get some ideas!
And beyond the white, I love seeing eggs of differing colors. What a delight to go to your local farmers market and see the variation in hues from white to blue, green and various shades of brown. My hubby tells me that it’s what the farmers feed the chickens that cause some of the color variations and that the size changes depending upon the chicken laying the egg. Also too, I noticed that depending on the eggs, sometimes the yolk colors vary in intensity too. Pretty cool.
None the less, once cracked or peeled (in the case of hard boiled eggs), the insides taste the same. It’s up to you how you want to doctor up your favorite deviled egg recipe! In our house, we like it with a little tobasco, pickle juice and some red pepper flakes. I’d be curious to try out some other add-ins for our next potluck!