I am swamped today with all the different recipes that I just cooked, tested and photographed. Well, I got up and 6:30 this morning, and started to work just after my first coffee.
Which was around 8 am. It took a little planning, a little reading, doodling, drinking a cup of tea and eating a muffin, and of course preparing breakfast for my munchkins. In other words, I absolutely love my Fridays, especially if it is gloomy Friday morning, much like today.
I did not know what to post today first, sweet hot cross buns or Deviled eggs. Therefore, my apologies in advance for taking an easy way out and posting a simpler recipe.
When it comes to boiled eggs, I am a complete nut, just like when we are talking about pasta or mashed potatoes. Those are my weaknesses!!! If I tell you a simple fact about me, you, my friend would not believe me.
Ok! Now I gotta say it. When I was about 8, or maybe 9, we always had over 100 colored eggs ready for neighborhood kids to come and collect.
Just like here in the USA children go “trick or treat” on Halloween night. We would go around the neighborhood to households that celebrated Easier and collect eggs.
Sometimes, both Easters came on the same Sunday. Needless to say, it was an egg and sweet goodies heaven. Anyhow, that one Easter I ate over 20 hard-boiled eggs. Why? To this day I have no idea, BUT, I am assuming because I love em’ so very much, plus I loved eating. Do not ask what happened after… MOVING ON!!!
I made dozen Deviled Eggs today, and every time I turned around I would pop one in. Above all, this what you see in the picture was all that is left. I have a serious problem.
- 6 large eggs
- ¼ cup Mayonnaise with Olive Oil
- 1 tablespoon vinegar
- 1 teaspoon yellow mustard
- Salt approx. 1/8 tsp. Or to taste
- 1/4 teaspoon Cayenne pepper
- Toasted sesame seeds
- Cayenne pepper or smoked paprika
- Chopped scallions or chives
- Put the eggs in a single layer in a pot and cover with cold water to an inch and a half over the eggs. Let the eggs boil on a medium high heat for 7-10 minutes. After 7-10 minutes, move the pot from the burner on the side, and let the eggs stay in the pot covered for the next 5 minutes. Drain the hot water, and replace it with cold. Try to cool down the eggs in cold water for a few minutes, changing the water more than several times. Once cool enough to the touch, peel the eggs under cold running water. *Often I break the egg shell and drop back in the cold water, leaving them for a few minutes for easier peeling.
- Slice each egg in half lengthwise with a knife, starting from the round end and go to the tip. Pop out the yolks into a mixing bowl and put whites aside.
- Add the mayonnaise, vinegar, and mustard in a bowl. Use an electric mixer or mash the yolks using a fork until it is well combined, then taste (add Salt to taste). If the mixture is too thick for you, add a little more mayo. Then I push the mixture through a sieve or small-holed colander to get out any remaining yolk-lumps. This is optional if you actually like the lumps.
- You can just spoon into the whites, but filling egg whites using a pastry bag is so much prettier. In that case, fill a pastry bag with the egg yolk mixture, use star tip and pipe into the center of the whites.
- Garnish Deviled Eggs just before serving.