Here is part 2 of my mini-series on eggs.
For PART 1, how to make the perfect Baked Eggs, click here for my post Got EGGS.
Following you will find a step-by-step guide to making your own Delectable Deviled Eggs (in pictures)!
Carefully slice the eggs in half and place the yolks in a bowl. I only made six eggs so I used a cereal bowl. Notice how there is NO icky green color around the edge of the yolk. They are light, fluffy and delicious!
|Mix with a fork until desired consistency. The yolks are so soft and perfect that anything more than a fork is a waste of energy.|
Make a faux pastry bag with a quart-sized freezer bag and a pastry tip. Just snip off a corner and jam the pastry tip through the hole. Just don't make the hole too big!
|ready for filling|
|Put the pastry bag into a cup to help with the filling.|
|Fill! You can make a big star shape or a swirl. Or try something else, they're your eggs.|
|Be generous with your filling. I had a few tablespoons of filling left over.|
|Try to wait long enough to take the picture before you begin snacking! It will be difficult!|
Here is the "recipe" for Deviled Eggs
There are no quantities because I just put in a little of this and a little of that until it looks right.
Delectable Deviled Eggs
- baked eggs
- yellow mustard
- dill pickle relish
- celery salt
- cayenne pepper
- minced chives
Slice the eggs carefully in half longways. Put the yolks in a bowl with the mayonnaise, mustard, relish, salt, pepper, and celery salt. Blend well with a fork until smooth and creamy.
Use a small portion scoop or pastry bag to fill the egg halves.
Garnish the tops of the eggs with cayenne pepper and chives.
Serve well chilled.
Here is the "recipe" for my Potato Salad:
|Here is the potato salad again. It was a big hit at the preschool graduation potluck!|
Tanya's Potato SaladAgain, the quantities are relative. The above salad has 8 potatoes and 12 eggs. I used 4 green onions in the sauce.
boiled potatoes (any kind you like) chilled
dill pickle relish
dill pickle juice
Boil the potatoes until softened but not falling apart in the water. Do NOT peel them. The peel keeps you from getting mashed potatoes. Boil until a butter knife inserted into a potato slips out easily without sticking. Drain the cooking water and chill the potatoes.
Once the potatoes are chilled you can peel them. I never do. I like the flavor and texture as well as the nutrients that the peels provide. Dice the potatoes. I cut each potato in half lengthwise twice into quarters and then into 1/2 inch increments from there. Place the potatoes into a LARGE bowl.
Grate the baked eggs into the bowl with the potatoes.
In a separate bowl combine the remaining ingredients: mayonnaise, mustard, relish, pickle juice, salt, pepper, celery salt, and green onions. Mix with a whisk until well combined.
Fold the sauce into the potato/egg mixture. Work carefully with a spoonula. (This is a favorite kitchen gadget. LOVE IT!) This step is much easier if you have a large bowl to work in. If the bowl it too small, it will be very difficult to get the sauce well dispersed throughout the potatoes and eggs.
Pour the potato salad into a smaller bowl for serving.
Chill for at least an hour to allow all of the flavors to combine. Serve well chilled.
Serve some of Tanya's Potato Salad or Delectable Deviled Eggs made with baked eggs at your next barbecue!
They will be great!
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