“Savor the sinful temptation of Robert Johnson’s Crossroads Deviled Eggs – so devilishly delicious, you’ll sell your soul for seconds!”
Robert Johnson’s “Cross Road Blues” is a famous blues song that was recorded by the American blues musician Robert Johnson in 1936. The song tells a mythical story about a man at a crossroads who is faced with a life-altering decision.
In the song, Johnson sings about being down on his knees at a crossroad, trying to flag down a ride. He is at a metaphorical crossroads in his life, faced with a choice between two paths. One path leads to a life of righteousness and the other to a life of sin and temptation.
The idea of a crossroads holds significant symbolism in blues and folk mythology. In African American folklore, the crossroads represents a place where spirits or supernatural beings gather, and it is believed to be a point of convergence between the spiritual and physical realms. It is said that one can make a pact with the devil at the crossroads in exchange for musical prowess, fame, or other desires.
Legend has it that Robert Johnson himself made a deal with the devil at the crossroads, trading his soul for extraordinary musical talent. This myth has been perpetuated by the fact that Johnson’s guitar-playing skills were incredibly advanced for his time, and his influence on blues music is immeasurable. He was known for his unique guitar style, intricate fingerpicking, and haunting vocals.
The song’s lyrics, combined with Johnson’s emotive singing and guitar playing, create a powerful and haunting atmosphere. It has since become an iconic blues song and has influenced countless musicians across different genres.
“Cross Road Blues” has transcended its origins and become a symbol of the human condition, representing the eternal struggle between good and evil, temptation and redemption, and the choices we face in life. Its enduring appeal lies in its ability to evoke deep emotions and resonate with listeners from various backgrounds.
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika (for garnish)
- Optional: chopped fresh chives or parsley for garnish
Instructions:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, reduce the heat slightly and let the eggs simmer for about 9-10 minutes.
- Remove the saucepan from the heat and carefully drain the hot water. Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
- Gently tap each egg on a hard surface to crack the shell, then peel off the shell. Rinse the eggs under cool water to remove any remaining shell fragments.
- Cut each egg in half lengthwise. Carefully scoop out the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter.
- Mash the egg yolks with a fork until they are crumbled into small pieces.
- Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the bowl with the egg yolks. Mix well until all the ingredients are thoroughly combined and the mixture is smooth.
- Taste the yolk mixture and adjust the seasoning if desired, adding more salt, pepper, or mustard according to your preference.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, dividing it evenly among the eggs.
- Sprinkle a pinch of paprika over each deviled egg for added flavor and a pop of color. Optionally, garnish with chopped fresh chives or parsley.
- Refrigerate the deviled eggs for at least 30 minutes to allow the flavors to meld together.
- Serve chilled and enjoy!
Note: The devil did come to Mississippi that day and it was for these deviled eggs! (and possibly Roberts’ soul)