Devil of a night

Last night, I was out to eat at a lovely restaurant called Gargoyles on the Square. This might be my new favorite place, although that title seems to change with many of the new restaurants I try.

Interestingly, I wasn’t even supposed to be there; I was supposed to meet up with my smokin’ hot date at another place, but, well, things happen, and it turned out she couldn’t walk the extra few blocks down to our original spot (there was a shoe incident). So we decided on Gargoyles (closer to the scene of the incident), which was fine with me, because I’d never been there, and I wanted to check it out.

Everything on the menu sounded fabulous, though I think our primary purpose was to, um, take the edge off a little. But we had to eat too, and I wanted to try everything! If you haven’t checked out the menu on their website, supplied above, please take a moment to do so.

Ready? Did you see the lobster salad deviled eggs? We got those. They were delicious, but, the thing about deviled eggs is that the “bowl” area of the egg is not that big, so there’s not much lobster salad that fit in there. But, no problem. Deviled eggs are not meant to be your main course (although last night, they kind of were, because we spent most of our time taking the edge off).

But they are simple and fun to make. At your next party, instead of the usual veggies and dip, Cheetos, cheese balls and Cheez Whiz, give these a shot (Cheez Whiz does have its place, however.).

This recipe, according to The Amateur Gourmet, is “loosely adapted from [Food Network personality] Anne Burrell.” If you want more eggs, adjust the ingredients accordingly.

3 hard boiled eggs
1/2 – 3/4 cup mayonnaise
1-2 tbsp. mustard
Juice from half a lemon
cayenne pepper (optional)
Smoked paprika

Slice each egg in half vertically. Remove the yolks to a bowl. Take 1/2 cup of mayo and stir into the yolks. This is the filling; if you want the mixture creamier, add more mayo. Add mustard, salt, pepper, and lemon juice. If you like it spicy, add a bit of cayenne. Pipe, or spoon, the mixture into the whites. Dust the with smoked paprika.