Other than all of the chocolate bunnies and candy, Boiled Eggs go hand in hand with this celebrated holiday. Whether you use them for the traditional egg hunts or just include them in your cooking, here’s a few fun recipes that are a big hit in my family.
Making Deviled Eggs!Deviled Eggs are fantastic when they are made right. And I figured since this coming weekend the whole world will be searching for hidden eggs, why not post a recipe you can use once you find them. As you know, Easter will come and go like any holiday, and just like any holiday, there are always left overs; if you’re lucky anyway. And since the one thing we are all guaranteed to have left over is the eggs might as well focus on a recipe that concentrates solely on the eggs themselves, Deviled Eggs.
Ironic though, don’t you think? A Christian Holiday that is surrounded by people celebrating the resurrection of their deity by hunting for Easter eggs, while I offer a recipe for “Deviled Eggs”! I literally can’t help but laugh out loud. But I’ve always had a warped sense of humor anyway. So if you’re not laughing, be sure that you can laugh your way all the way to the bank because this Deviled Egg Recipe is Golden! And, just so you know, you’re getting a 2 for 1 special on this video tutorial recipe, because I’m not just including the Deviled Egg recipe, I’m also giving you the Hard Boiled Egg video that assures you get a perfect boiled egg with ease, every single time you make them.
1 Dozen Hard Boiled Eggs
1/2 cup Mayonnaise
1 tbsp Horseradish Mustard or some of each
1 Diced Green Onion
1/2 Diced Dill Pickle
1 tsp Vinegar (White or Cidar)
1 tsp Sugar
1/4 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Paprika
1 tbsp Freshly Chopped Parsley for garnishing
Cut the hard boiled eggs in half, then separate and combine the egg yokes with all of the ingredients except the Parsley. Mix thoroughly and load a heaping teaspoons worth of deviled yoke mixture into each egg white half. Sprinkle with Paprika and Parsley, then serve your Deviled Eggs!
What’s for Breakfast… Omelette?Do you know what’s in your refrigerator? Well if it’s anything like mine, it’s either plum full or it’s getting pretty bare. Either way, I always make sure we never go without milk or eggs. Any real cook knows what I’m talking about and anyone who doesn’t, knows what I’m sayin’! Staying the weekends at my house provides two things; sleeping in and big breakfasts, or brunch depending on how long I take to get out of bed. Sometimes the best morning meal can consist of last nights leftovers; especially if there’s any meat, onion, or bell peppers. Any kind of pepper will do in this case. So reach into that refrigerator and grab your favorite cheese and head over to the stove with some butter and eggs, because we’re making Omelettes today.
2 to 3 eggs
1/2 cup cheese (your favorite, I use mild cheddar and pepper jack)
1 Tbs for ea. of the following
Tomato
Bell Pepper/Jalapeno
Scallions
Bacon
Basil
Mushroom
Add butter to a medium hot 6 inch non stick pan.
Scramble and add the eggs, then cover with a lid for 1 min.
Uncover and add all of the remaining ingredients to one half of the Omelette, topping everything off with cheese.
With a spatula, very carefully fold the omelette in half starting from the opposite side of the ingredients, then top with more cheese.
