- Michelle Craig
- The Rev, at home
Exciting announcement time!
With hundreds of thousands of miles traveled, dozens of countries toured via interstates, planes, vans and buses; from dining with royalty in the South of France in castles to living on the road with hobos and vagabonds, Rev. Peyton has seen and done a lot. As an internationally revered recording artist and performer, and a proud Hoosier, we asked Rev. Peyton to lend his unique perspective to our readers. Got a question about music, traveling, love, food, religion, politics, family, friends or enemies? Send it in to firstname.lastname@example.org, and Rev. Peyton will answer back in a regular column. Anonymity is assured.
Just don't expect Dear Abby, Miss Manners, Ann Landers: This is gonna be some big damn advice.
- Michelle Craig
- Breezy at Muddy Boots Cafe in Nashville (RIP, Muddy Boots)
Breezy's Deviled Eggs Taste like Angels
1. Hard boil and peeled 12 cooked and cooled eggs. Slice eggs into halves lengthwise.
2. Remove yolks from whites and place in a bowl.
3. Mash yolks with a fork briskly.
4. Add 1/2 cup of olive oil mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of ground mustard, 2 tablespoons of ground horseradish, a splash of pickle or olive juice and 1-2 tablespoons of your favorite hot sauce (we suggest Big Damn Band hot sauce but any vinegar based hot sauce will work in a pinch) and salt and black pepper to taste. If you like your eggs more creamy, feel free to add a little more mayo.
5. Stir yolk mixture until creamy.
6. For a cleaner and classier look, spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
7. Squeeze mixture out of corner of bag into egg white halves.
8. Sprinkle tops of filled deviled eggs with paprika and/or a sliced green olive.
9. Chill in refrigerator until cold before serving.
Okay, one more big damn treat. Check out this new vid of the Rev playing 18 instruments while playing "John Henry" continuously.