Happy Easter everyone! I hope all of you are able to spend quality time with family and friends. We started our morning with a visit from the Easter bunny. Sebastian was very happy to see some goodies waiting for him in the living room. And soon we'll be getting ready to head over to my in law's to enjoy some great food and lots of laughs.
Classic Deviled Egg
10 eggs hard boiled
1/2 cup mayonnaise
2 tablespoon Dijon mustard
salt & pepper to taste
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon white vinegar
paprika for garnish
1// Boil eggs. Cut hard boiled eggs in half and scoop out the yellow yolk into a mixing bowl. Add all the rest of the ingredients in with the yolk. Using a kitchen aid or hand mixer blend everything together until mixture becomes creamy.
2// Pipe yolk mixture into eggs and sprinkle paprika on top.
When making these Chicken Dill Deviled Eggs I simple added the following ingredients to half of the recipes above. Since I was making two different kinds it was easier this way.
Chicken Dill Deviled Eggs
*use all the same base ingredients as above*
1 chicken breast, minced
1 teaspoon Worchestire sauce
1/4 cup fresh dill, chopped
1// Mix all the ingredients above into the other half of the Classic Deviled Eggs.
2// Garnish each egg with a sprig of dill.
Tip: Hard boiling eggs can be a challenge. I like to say that I have perfected it. I know many people that always tell me that they despise making hard boiled eggs because when they go to peel them it's never simple and clean.
One of my favorite food bloggers went and tested three different hard boiling methods and found that the "Quick Boil and Let Sit" method works the best. Funny, because that method has always been the one that I've used!! I swear by it and so if you aren't familiar with this method jump on over to Baked Bree and check it out. I will never us any other way.
** Also I scoop the deviled egg mixture into a ziplock back and use that to pipe it into the egg whites. So simple and less messy.**
Have a great day!