Food & Movies Pod Ep.5: The French Dispatch (2021) & Deviled Eggs

Paul and Jeremy explore the geometric precision of Wes Anderson's most food forward film. Blackbird Pie, Blasé Oyster soup and City-Park Pigeon Hash are just some of the food presented in this most Wes Andersony of Wes Anderson films. Jeremy's recipe of the day is elevated Deviled Eggs. The French Dispatch: Deviled eggs 6 large eggs ¼ cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white vinegar… you can use apple cider if you want to feel superior salt and pepper, to taste paprika or chives or both… you naughty so and so First things first, how to boil the perfect egg. You don’t want any of that weird green shit in your deviled eggs. Place 6 eggs in a pot of cool water and put that on the stove until the water comes to a rolling boil. Turn off the heat and let the eggs sit in that hot water for 11 minutes. Remove the eggs from the hot water and submerge in an ice bath until cool to the touch. Carefully remove the shells and slice the eggs in half. Gently remove the yolks without destroying the shape of the whites. This takes practice. Mash the egg yolks through a sieve (or just with a fork in a bowl if you aren’t too fancy). Once finely mashed, add the mayo, mustard, vinegar, salt and pepper. Mix gregariously until smooth. Scoop equal parts of the mixture back into the egg halves and sprinkle paprika and/or chives on top. Serve on a silver platter.