the smell of the salty air
pampered bodies, serene
savor the feasts of sous chefs
walk peaceful nights
tranquil dark star-studded skies
soak in the breeze of love
2021©Isadora De La Vega
If music be the of food of love, play on … ©William Shakespeare
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.
eggs ( brown or white )
red peppers in olive oil ( optional )
green or black olives ( optional )
tow teaspoons or smaller spoon and a serving tray
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
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”.