The weekly photo challenge is ‘Order.’ If you’d like to see the photos I selected for my photography blog click here.
While seaching for the photo challenge, I came across this deviled eggs photograph. I remembered I had a recipe from a few years back. The deviled eggs are in perfect order. I thought I’d add the photograph and recipe here. Summer is upon us. If you’re going to a cookout or merely having cocktails with friends this a a tasty appetizer for you to serve.
Recipe Ingredients:
eggs ( brown or white )
mayonnaise
mustard
sea salt
pepper (white)
garlic
red peppers in olive oil ( optional )
green or black olives ( optional )
tow teaspoons or smaller spoon and a serving tray
Preparations:
Place eggs in cold water in a pan on the stove on high
When they are at a rapid boil cover and shut off heat
Let stand
In a small food processor – put the mayonnaise, mustard, salt, pepper, garlic – pulse lightly to mix
Peel and cut eggs in half – remove the yolk and put into food processor
Pulse mixture until creamy – if you prefer – you can leave it slightly chunky
Place egg whites halves on serving tray
With on teaspoon gather your mixture – with the other teaspoon slide mixture onto egg whites from the first teaspoon. Fill to capacity.
Garnish with slivers of red peppers in olive oil or black or green olives.
~~~~~
*****I’m sure you’re wondering why I haven’t given you the quantities for each item in the recipe. It turns out my Dad taught me how to make these deviled eggs. He was a cook in the army. I’m not sure if he made them during the time he was cooking in the service. Can you imagine how many deviled eggs his quantities would have to be? When I would ask him for the amounts, he always said, “All good cooks taste as they go along”.
Enjoy,
Isadora 😎
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June 11, 2017 at 11:45 am
They look awesome 😀
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June 14, 2017 at 5:21 pm
Their delicious and easy to make … give it a try.
Thanks … Isadora 😎
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June 10, 2017 at 6:31 pm
Now they look lush, I’m sitting here wondering how many I could eat!
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June 11, 2017 at 4:40 pm
Believe me,Gilly, they are very, very creamy. I have a small mixer that whips them like whip cream. My hubby could eat them all. It’s the reason I limit making them. Damn that cholesterol bugger. LOL 😎
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June 9, 2017 at 9:27 pm
Sounds yummy! I haven’t had deviled eggs in quite some time. I’ll have to remedy that! 😉
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June 9, 2017 at 9:16 pm
Great recipe! 💖
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June 10, 2017 at 2:50 pm
It’s quick and easy and is always a big hit when I bring them to peoples homes. 👍🏻
Have a super weekend. 😎
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June 9, 2017 at 3:34 pm
I love deviled eggs except that I always have problems separating the shells from the eggs and end up tearing up the whites. Do you know an easy way of doing this?
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June 9, 2017 at 4:33 pm
I make them for cocktail parties or to take with me when a friend has a party. I enjoy them. They’re delicious. 😋
I’ve had the white of the egg. tear. I just use those in an egg salad mix for lunch the next day. It’s the reason I boil more than I need.
I don’t know why it happens. If anyone out there in the blog world knows, please leave a note in the comment area. Thanks … Isadora 😎
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June 9, 2017 at 10:10 pm
If you get any tips on this, please let me know. I love deviled eggs!
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June 10, 2017 at 2:48 pm
I certainly will, PJ. Have a great weekend. 😎
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June 10, 2017 at 5:24 pm
I hope you have a great weekend too!
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June 10, 2017 at 6:27 pm
😍
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June 9, 2017 at 9:18 am
How long do you let them stand after you shut off the heat?
I learned two ways years ago. Bring the water and eggs to a boil, shut off the heat, and let sit for 20 minutes was the first way that I learned. The other way is bring the water and eggs to a boil and boil for 8 minutes. Then proceed with the rest of the instructions.
I don’t have specific quantities for my deviled eggs, either.
Have a blessed day. 🙂
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June 9, 2017 at 1:33 pm
I let them stand for about 20 minutes too. There’s no set time as the yolk just needs to be cooked. I like the portability of them as an appetizer. Usually, I don’t boil any particular amount of eggs. I peel them one at a time. If I have extra eggs I save them for salads. Thanks for visiting. 😎
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June 9, 2017 at 9:00 pm
They do make a great, portable appetizer. David loves them so much that we sometimes have them at home as a main course. If I made 5 dozen, he’d eat 5 dozen…so, I don’t make anywhere near that many at a time. 🙂 I think boiled eggs are great in salads, too.
Have a blessed weekend. 🙂
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June 10, 2017 at 2:51 pm
LOL … my hubby would too. You have a blessed weekend, as well. 😎
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June 11, 2017 at 5:56 am
Our guys are twins. haha Thank you. 🙂
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June 11, 2017 at 4:33 pm
Indeed they are … 😎
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June 12, 2017 at 1:36 am
🙂
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