The trees are blooming in New York; it’s showstopping. Forsythias, exuberant magnolias, Callery pears like downy street clouds, vaporous cherry blossoms. And yet.
It isn’t time! I am still anticipating winter; the snow, the stews, the spiked hot chocolates by the fire. I have a notebook full for recipes longing for freezing temperatures: braised short ribs, slow-cooked duck, a quick spicy lentil soup if you’ve come home late from the cold. I see they will have to wait.
The year is creeping ahead, chives and tarragon have pierced my balcony beds, and so, submitting to nature’s infectious enthusiasm, I have embraced spring — but not, I admit, without a pinch of regret for a winter that wasn’t really.
About 10 stalks chives
About 3 stalks tarragon
5 or 6 leaves parsley
3 tsps mayonnaise
2 tsps red wine vinegar
Freshly ground black pepper
Smoked Spanish paprika
Meanwhile, chop the herbs very very finely.
Once the eggs are cooked, strain the boiling water and add lots of cold water so they cool quickly.
Peel the eggs. Slice each in half lengthwise, carefully scoop out the yolks, and place them in a plate or shallow bowl.
Mash the egg yolks thoroughly with the mayonnaise, vinegar, finely chopped herbs, a pinch of salt, and a grind of black pepper.
With a small spoon, scoop the yolks back into the egg whites as neatly as possible.
At the very last minute, sprinkle a pinch of paprika on each egg.