We played Adele’s music while cooking in the kitchen; windows open, fan going, warm Fall day…
This is my son’s girlfriend, Stephani– We spent yesterday afternoon and evening in my messy kitchen having some silly down-time, some authentic girl time that women need to have once in a while just to be ridiculous without the men around– comfortably being a mess in the process along with the piled-high dishes– Speaking of dishes, now she knows why I have so many of them dirtied– for photo taking, not only for cooking. But really, it’s the kids and the husband; right?– Sure it is. Okay, it’s the kids, not the husband, lol… Seriously, I was operating on reserved adrenaline from lack of sleep the previous few nights– I was forgetful of everything necessary while confusing things in the process– so we had to boil more eggs, set everything out– again– Why?– I thought I had the camera card installed the entire time I was supposedly snapping photos– When I wanted to begin editing, there were– no pictures… So we did it all over again, but it was a lot of fun.
Place 1 dozen large brown eggs in a medium saucepan to hard-boil; cover with cold water. Choose brown eggs over white– They peel better (a lot better) than the white eggs. Take them off the heat when they reach a boil; cover with a lid and let them set for 12 minutes.
Transfer eggs to an ice-water bath.
When eggs are cool,
peel and cut in half lengthwise– of course.
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Remove the yolks, keep white parts intact. Refrigerate whites.  |
Combine together 3 jarred roasted red bell peppers, finely chopped… 1 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper and 1 teaspoon Tabasco hot sauce. Add to mashed egg yolks, using a fork to mash and combine all. For 30 minutes, cover and refrigerate until stiff.
Fill the whites with creamy yolk mixture. Decorate with peppers, scallions and chives to make the devilish faces. We substituted the chives for wild onions that grow behind the garden–
They are similar to chives, they work just as well.
Basic Deviled Eggs ~
~ Stephani Marie Ray (Skirt in the Kitchen) ~
Mash yolks and cream together with– Dijon mustard, spicy brown mustard, Mayo, salt, black pepper, sweet relish, Tabasco sauce, and a pinch of sugar. Sprinkle paprika over the tops of deviled eggs.
Pumpkin Deviled Eggs ~
~ Skirt in the Kitchen ~
No set of measurements here, either– You have to keep sampling the combination of flavors as you make this… Sound gross enough? My husband actually liked it– rare, coming from a man who does not enjoy anything with pumpkin in it– typically.
Pumpkin puree
Allspice
Dijon mustard
Cayenne pepper
Salt
Sweet pickle relish
Hellman’s mayonnaise (or Duke’s)
Mashed egg yolks
Tabasco sauce
You can’t taste the pumpkin. You just know something is there, but what?!
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