Spring celebrations with extended family afford an opportunity to take chili to a broader audience. Preparing chili away from home is a litmus test of sorts. Rolling up to Grandma’s house with a suitcase stocked with chili powder, cumin, and paprika may seem heavy-handed, but one can’t take chances in the chili business. Emergency trips to the grocer which inadvertently culminate in the purchase of fetid, lifeless crabs totally wreck my feng shui.
10 eggs, hardboiled (see note)
6 oz pork sausage
¼ C mayonnaise
¼ C diced sweet red pepper
½ T finely sliced green onion
2 t chili powder
½ t cumin
½ t paprika
Note on hard boiled eggs: Older eggs are better for hard boiling. Allow water to reach a rolling boil then add eggs. Boil for exactly 12 minutes. Rinse with cold water. The eggs will peel nicely.
1) Cook sausage, drain, and cool.
2) Sliced hardboiled eggs, removing the yolk to a clean bowl. Place egg whites on a clean plate.
3) Mix yolk with remaining ingredients, including the sausage, to form the chili mixture.
4) Add the chili mix to the egg whites.
5) Serve (and take cover, see below)
The “chilied” eggs were good, but would have improved with jalapenos replacing the sweet peppers. No matter, by and large, these went over pretty well. The extended ITP offered reactions ranging from “oh, how unusual” to “hey, this actually tastes pretty good.” Startlingly, the younger (guest) Involuntary Tasters seemed to heartily favor this dish. Their tropism toward these little chili treats puzzled me until I stumbled upon their pretext for “loving” the chili eggs:
Yes, we know how to party.