FV23-10-1010
I know nothing about deviled eggs... until an old classmate of mine posted a photo of her deviled eggs in facebook. It got me all curious so here it is.
This is best prepared for gatherings, potluck and what not. I experimented on this on one occasionless day and I ended up eating most of it. It's not that morish-type dish and so thank goodness for appetite, I have a big one.
Sure my kids think I was possess to finish them all but I seriously hate great tasting food go to waste. Don't worry, it took me quite awhile and some creativity to ensure it's consumed. I said big appetite not "magician". Even elephants will prolly take a rest.
Tip 1: Skip the hot paprika if you don't like spicy food.
Tip 2: This dish is so forgiving that you can play around with the flavours, add as many herbs and spices as you like, this will still end up a fantastic dish.
Tip 3: Since the mashed egg is so flavourful, you can use it as a dipping dish for toasted bread, bread sticks, veggies, etc.
30 minutes, not a minute more :P
8 large eggs
1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 teaspoons apple-cider vinegar
Salt and pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons finely shredded Cheddar cheese
2 slices of crispy bacon
hot paprika, to taste
Boil eggs and peel off shells.
Fry the bacon on a skillet until it's really, really crispy. Using your chopper, break the bacon until it's the same size of your minced shallots.
Peel the eggs and cut each lengthwise. Scoop out yolks to a mixing bowl. Add everything except the hot paprika and mash them all together.
Transfer the mixture to a piping bag and pipe it into all cavities.
To finish off, sprinkle the stuffed eggs with paprika.
Cover it with plastic and refrigerate until ready to serve.
I know nothing about deviled eggs... until an old classmate of mine posted a photo of her deviled eggs in facebook. It got me all curious so here it is.
This is best prepared for gatherings, potluck and what not. I experimented on this on one occasionless day and I ended up eating most of it. It's not that morish-type dish and so thank goodness for appetite, I have a big one.
Sure my kids think I was possess to finish them all but I seriously hate great tasting food go to waste. Don't worry, it took me quite awhile and some creativity to ensure it's consumed. I said big appetite not "magician". Even elephants will prolly take a rest.
Tip 1: Skip the hot paprika if you don't like spicy food.
Tip 2: This dish is so forgiving that you can play around with the flavours, add as many herbs and spices as you like, this will still end up a fantastic dish.
Tip 3: Since the mashed egg is so flavourful, you can use it as a dipping dish for toasted bread, bread sticks, veggies, etc.
30 minutes, not a minute more :P
8 large eggs
1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 teaspoons apple-cider vinegar
Salt and pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons finely shredded Cheddar cheese
2 slices of crispy bacon
hot paprika, to taste
Boil eggs and peel off shells.
Fry the bacon on a skillet until it's really, really crispy. Using your chopper, break the bacon until it's the same size of your minced shallots.
Peel the eggs and cut each lengthwise. Scoop out yolks to a mixing bowl. Add everything except the hot paprika and mash them all together.
Transfer the mixture to a piping bag and pipe it into all cavities.
To finish off, sprinkle the stuffed eggs with paprika.
Cover it with plastic and refrigerate until ready to serve.
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