Even when it will just be the three of us for actual Easter dinner (as opposed to the virtual one that will take place on Zoom), I still make too much food. A huge bowl of ambrosia, and 18 eggs, which means 36 deviled ones.

I make too much food even when there’s a crowd to consume it. So this year there will be leftovers galore. But they will be eaten, I’m sure of it (quarantines being good for cooking and eating, if not much else).

These deviled eggs — or dressed eggs, as I grew up hearing them called — were made the way I usually make them, which is by taste. I never recall using a recipe. Instead, I imagine Dad whipping up the yolks, adding vinegar and mayonnaise, asking us to taste and tell us if he had the balance right.  In my memory, he always did.

These eggs aren’t exactly ready for a close-up, but they were made with love.