When I was a kid, my father used to stroll around the house performing an early precursor to rap. He was quite a visionary performer, actually, to have foretold the popularity of spoken-word singing. He also prepared me for unsavory song content by teaching me the words to “Mack the Knife” at age 10. I can still sing every one, scarlet billows and all.
But when Easter approached, he sent Mackie out of town in favor of his rap-like ditty with a BOOM-da-da, da-da; BOOM-da-da, da-da; BOOM-da-da, da-da; BOOM-da-da beat: “Easter time is the time for eggs, and the time for eggs is Easter time.”
But bunnies seemed to be the bosses of the Easter world, so I spent my childhood a bit confused about how rabbits produced eggs.
Anyway, no matter where they came from, eggs were what we rapped about. Maybe that’s why I wrote an entire cookbook of recipes for deviled eggs. This one makes a beautiful deviled egg that will surprise people at your Easter dinner – it’s not the usual pickle relish. Definitely worth rapping about.
Lox and Eggs
6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl
2 tablespoons sour cream
2 teaspoons whipped cream cheese
1 1/2 teaspoons Dijon mustard
2 tablespoons chopped smoked salmon
1 1/2 teaspoons grated onion
Salt and black pepper to taste
Drained capers for garnish
Combine the thoroughly mashed yolks with the sour cream, cream cheese and mustard. Stir in the smoked salmon and onion. Taste, then season with salt and pepper. Fill the whites evenly with the mixture and garnish each egg half with 3 or 4 capers.