Something in the Shed Deviled Eggs

Max has a practice shed on the edge of the woods in his Rhode Island backyard. One late night, we were watching a Satanic horror movie (my favorite kind!) and all of a sudden, the lights in the shed began to flicker. We were all freaked out and no one dared go outside to investigate. The lights continued to do this for the remainder of the movie, which made it all the more scary.

For the intro to this track, my musical instruction was to “play something creepy.” And for a good Satanic intro to a meal, why not a plate of deviled eggs? Chris loves these and one Thanksgiving nearly demolished the entire tray himself. Max won’t touch hard-boiled eggs, and yet they still play so well together!

Ingredients

Dozen eggs

A few cloves garlic, minced

Few teaspoons dijon mustard

½ cup mayo

Red wine vinegar

Regular or smoked paprika

Chives

Add eggs to boiling water and cook about 10 minutes.

Peel under cold water (or in ice bath) and slice lengthwise, scooping the yolks into a bowl. Add garlic, dijon mustard, mayo (I’m a cult worshipper of Duke’s brand), a sprinkling of red wine vinegar, and salt and pepper to taste. Mash together and spoon back into eggs.

Sprinkle with regular or smoked paprika and chives. Anything pickled (onions, peppers) or salty (capers, anchovies) would be a great garnish too.

Drink pairing

A healthy pour of bourbon or whiskey to take the edge off. This is the liquor of choice for our trio. After a long first day of recording this album, Chris, Max, and I took a bottle of Old Grandad into the shed at midnight to listen back to some takes. We were out of our minds by that point and the whiskey put us over the edge. We didn’t get much done but we did have some good laughs. I slept in the shed and live to tell about it.