Sorry for the late post! Anyways, this simple recipe is perfect if you’re just a beginner at cooking. For example, in my family we have a tradition that, whenever we meet up for Thanksgiving, one of the adults contributes something to our meal. We make special turkey, gravy, mashed potatoes, mac and cheese, pumpkin dump-cake, and more. Each parent or aunt or uncle is assigned to make the dish they make best. I decided that as my coming-of-age dish I would make Deviled Eggs, one of the more simple and delicious dishes to make.
¼ cup mayonnaise
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Cayenne Pepper, for kick
First, you boil some eggs with just enough water that the eggs are covered in the pot. To make this easier, I suggest you put the eggs in the water while it’s cold and then boil it together. Also add baking soda to the water so that when you peel the shells they come off easier. Heat on high until water begins to boil, then cover, turn the heat
to low, and cook for about 1 minute. Remove from heat and leave covered for about 14
minutes. When the eggs are done and ready to be peeled, I usually take the pot to the sink and let some cold water into it to cool the water down. Then I peel the eggs with ease (thanks to the baking soda).
At this point, I slice the eggs in half (vertically) and remove the yolks, putting them into a large measuring cup. In the cup I also add salt, pepper, mayo, mustard paprika and a little cayenne for some kick. (Remember, you are free to go outside of the box with the spices and toppings, this is just how I made mine.) Then, I pour it into the corner of a gallon-sized plastic bag making sure to scrape every last bit out of the cup and into the bag. Finally, pipe the mix back into the egg whites and garnish it how you feel fit, whether it be with bacon, spices, or chives.
Again, sorry for the late post! But remember, you don’t need an event to make the simple and scrumptious snacks. You can make them just for the heck of it and experiment with different flavors and toppings.
I’m Elise Frias, signing out!