The Slow-Cooked Sentence

While on the topic of eggs

Rachael Conlin Levy

Do you have a penis?


Yes, you do.

No, I don’t.

What do you have?

A vagina.

No, you don’t.

Yes, I do. Women have vaginas. Girls have vaginas. Moms have vaginas.

No, they don’t. Moms don’t have ‘ginas.

Yes, they do.


‘Gina mom, can I have an egg?

Pan-crisped deviled eggs + salad

For a second I am speechless on how to answer the anatomy question. The same loss for words will be felt again when I view four dozen dozen heavily handled Easter eggs. But I forge ahead, not stopping long enough to wonder why I am discussing my vagina with my 3-year-old son or sauteing deviled eggs. It just must be done.

The recipe: Pan-crisped deviled eggs on french lettuce.

Adapted from “The Splendid Table’s How to Eat Supper: Recipes, Stories and Opinions for Public Radios Award Winning Food Show” by Lynne Rossetto Kasper and Sally Swift.


8 large eggs, hard-cooked and peeled
1 scant teaspoon Dijon mustard
2 medium garlic cloves, minced
2 1/2 teaspoons minced onion (forgot this)
2 1/2 tight-packed tablespoons coarsely chopped flat-leaf parsley
2 to 3 tablespoons milk
2 1/2 teaspoons mayonnaise
1 1/2 teaspoons white wine vinegar (substituted apple cider vinegar)
Salt and pepper
2 to 3 tablespoons olive oil


The leftover egg stuffing
3 tablespoons olive oil
1generous teaspoon Dijon mustard
2 1/2 tablespoons milk
2 1/2 teaspoons white wine vinegar (again, I used apple cider vinegar)
Salt and pepper

Salad: Mixed greens

Cut the hard-cooked eggs in half lengthwise. Remove the yolks and place them in a bowl. Set aside the whites. Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, smash everything into a thick paste. Add salt and pepper to taste. Spoon the mixture into the hollowed egg whites so the filling is even with the surface of the egg, not mounded. There will be leftover stuffing, which becomes the salad dressing. In a nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook. Meanwhile, in a large bowl combine the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl and toss. Gently lift the eggs from the pan, turn them filling side up, set them on the greens. Serve.

2 responses to “While on the topic of eggs”

  1. Hmmm, challenging discussion. The good news is that it makes for great writing. I love the idea of sauteing deviled eggs.

  2. kyndale says:

    LOL! Ivan is the smartest 3 year old I know, so I believe him!

    Thanks for the recipe. It looks amazing there. I love the lemon lentil recipe too! I think we’re making it tonight 🙂


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