Devilish Eggs
Our family parties were almost always a potluck—the dining table filled to the brim with trays of fried rice, pancit, lumpia, larb, and Tita Amy’s famous Mechado. Aunite Rosanna was and will always be renowned for her delectable cassava cake, but I remember the day she strayed from her tried and true. Auntie Rosanna brought something foreign to us: deviled eggs. As a kid, I brushed it off thinking it was just a boiled egg but my sister, the real Magellan of the potluck encouraged me to try it and my mind was blown.
Medium: Fabric, Poly Fiber, Embroidery Floss, Beads
Photo by: Rafael Cruz
in the kitchen…
Getting the texture right required strategically placed thread sculpting to recreate the effortless, yet polished look of a dressed up yolk placed back in a boiled egg white and topped with a sprinkle of warm cayenne and paprika powders all placed with delicate stitches.
Ultimately, the elegant bugle bead came to the rescue to recreate the sleek chive and give it the finishing touch.