Easter Deviled Eggs

Growing up my family wasn't very religious but we always made sure to celebrate Easter.  On the Saturday before Easter my mom and I would decorate what felt like dozens of eggs.  A few eggs wound up in our Easter baskets, but most ended up being used for the deviled eggs we would eat at Easter dinner.  Though I've (mostly) outgrown any interest in decorating eggs, deviled eggs still haven't lost their luster.

If you do a google search for deviled eggs you'll quickly find out that people have put nearly everything from sweet relish to jalapenos in the filling.  While I don't doubt that many of them are quite delicious, they're not what I think of when I think of deviled eggs.  These deviled eggs are like the ones my mom (and I have reason to suspect, your mom) made.  The filling is a smooth and creamy mix of mustard, vinegar, mayo and yolk.. just the way I like 'em.

Pasta Carbonara

I had a trial yesterday that ran into the evening and by the time the man of the house and I finally got home and got around to attending to dinner we were both famished.  Though we had plenty of staples on hand there wasn't much other than a frozen pizza that could be ready in under half an hour.  There also wasn't a whole lot of energy left to come up with a creative dinner.  When I looked into the fridge I saw Parmesan cheese, bacon and eggs and finally it dawned on me to prepare a simple and hearty Pasta Carbonara.  From idea to the first bite barely 20 minutes elapsed. 

I used Emeril's recipe and halved it because there were only two of us for dinner, but this could easily be scaled up or down to feed a few or a crowd.  The recipe posted below will serve four (or more) hungry adults.