Mindful Deviled Eggs

Fill a big pot with water; turn the heat high.

Slide the eggs in gently, gently.

Stay very near

and watch for the boil's beginning,

then turn it down to low, or off, even,

when it's bubbling but not raucous.

Then set the timer for 22 minutes,

the perfect number.

Cool the eggs when the time is up.

That is,

pour most of the water into the sink,

being very very careful

not to crack anything.

Add cold water, even ice.

Set in the fridge briefly,

if there's space.

The Peeling

This is an exercise in patience--or better, a meditation.

Go as slowly as possible.

Give a crack against the counter,

firm but not hard.

Give another and a third.

When you've got a good beginning,

push gently from that place,

with a thumb or finger,

slowly.

Think,

I am peeling this egg. Go more slowly.

You don't want to break the white or

pull off a big chunk.

Survey your peeled eggs with great satisfaction.

Then rinse the little pieces of shell off,

tenderly.

The Carving and Chopping

Cut each one in half, making two long boats.

Empty each half of its yolk, carefully

carving any that sticks in its little egg boat

with a dull knife blade.

Chop and cut and mash for a while;

get the lumps out--as best you can.

Then mash with a fork for even more smoothness.

No hurry. Enjoy.

The Flavoring

Now you can think about how

you want these eggs to be.

Add mayo and mustard accordingly.

Mix with the spoon you used.

Add salt and pepper and garlic salt

if you truly like those.

Then add pieces of stuff:

minced purple onion,

sliced green olives with pimento,

as many as you want.

The Finish

Take a smaller spoon.

Fill your waiting egg halves.

Do this carefully, mindfully.

Repair nicked or split whites,

using the yolk filling as glue.

Arrange on a plate.

Sprinkle with something red,

like paprika,

because it's time to celebrate.

You are finished! Try one.