View allAll Photos Tagged DeviledEggs
SUPER BOWL BONUS!
Get the recipe: www.averagebetty.com/recipes/rooster-eggs-sriracha-devile...
Watch the how-to video: www.averagebetty.com/videos/rooster-eggs-video/
My wife prepared meatloaf, corn on the cob, baked potatoes
and deviled eggs for our supper this evening.
Read about the preparation for this meal on eGullet.
Not previously depicted:
Salad with black fig vinaigrette. Everybody in my family at least is used to salads and had no misgivings about raw vegetables.
Recipe: pre-mixed greens, yellow cherry tomatoes, almond slices, vinaigrette: black fig vinegar, diced onions (no shallots available), EVOO, egg white as emulsifier.
Deviled eggs.
Recipe: filling: cooked egg yolk, a bit of cooked egg white, Kewpie-brand sweet mayonnaise, scallions; sprinkled with Old Bay as garnish and a bit of flavor.
The Assiette de cochonnailles (Cold Cut Platter of Assorted pork delicacies) features sausage, pate, langue de bison (bison tongue), deviled egg and beef gelatin.
Au Pied de Cochon (translated to The Pig's Foot), at 536 Duluth Est, is chef Martin Picard's unapologetically Québécois restaurant. Picard put PDC, as locals call it, on the gastronomic map when he put foie gras on poutine in 2004, just after it opened. Foie gras comes in nearly a dozen different combinations--stuffed into a ham hock, topped on burger, sliced onto a tart, and stuffed into "Duck in a Can." The restaurant's titular item, the stuffed pig's foot, weighs in at more than a pound.
isn't brunch food ridiculous?
Ingredients:
* yolks from hard boiled eggs
* mayo
* classic French's mustard
* salt, pepper, garam masala to taste
* secrecy and deviance
* paprika for garnish
* smash everything together and put it back into the boiled egg white
Not your mom's deviled eggs. These bright pink beauties were pickled with beets. The filling was mixed with miso paste, garlic and mayonnaise. A few chives make a lovely garnish.
Photo: Eoban Binder/WFIU
Preparing a batch of deviled eggs. The full recipe can be found at: michianaeats.com/simple-deviled-eggs-recipe-with-a-twist/
06.28.07 : Swag Sampler Plate for 4 cos we're pigs : $18.50 : This came with Spicy Shrimp Boil, Chicken Wings, Fried Green Tomatoes and Deviled Eggs. Honestly, you don't even need the various sauces cos each item is already kickin' with flavor.
Not only are potlucks fun, but somebody went to the trouble of making deviled eggs! Yum!
I am grateful for today's lunch -
Gratitude Series 2012 - photo #71 - Tige tank - Frisian (West)
BBQ cheddar smothered pork chop; sauteed spinach with onion, pine nuts and tomatoes; curry roasted cauliflower; Red White and Blue Quinoa Fruit Salad; blue cheese deviled egg with bacon; sweet gherkin, olives, sweet pickled spring onion.
For supper my wife and I had chicken patties, deviled eggs, broccoli with cheese sauce, and hush puppies.
Lettuce Wedge, Deviled Eggs, Pickled Onions, Tomatoes
The High Hat Cafe
4500 Freret Street, New Orleans, Louisiana
And you thought the Ninja Eggs were bad, these deviled eggs take being bad to a whole different level. Whatever you do, don't poke him in his pot belly and call him chubby. We may enjoy deviled eggs but they prefer 'ladyfingers'.
Curry powder gives deviled eggs an unexpected flair. Turmeric gives curry powder its distinctive yellow color and healthful antioxidant power. Serve as an appetizer or part of a buffet meal.
Makes 12 (2 halves) servings.
Prep Time: 25 minutes
Refrigerate: 1 hour
INGREDIENTS
12 hard-cooked eggs, peeled
2/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon McCormick® Curry Powder
1/2 teaspoon McCormick® Mustard, Ground
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon salt
2 tablespoons chopped chives or 2 green onions, thinly sliced (green part only)
To view and print full recipe, go here: www.mccormick.com/Recipes/Appetizers-Snacks/Curried-Devil...
Man... you would NOT believe how many photos I have... and how many I'm working on getting cataloged.
I've been remiss in that aspect of file management.
For example, I just recently discovered that a set of sashimi pics I'd made in Chattanooga were NOT posted here, and to further compound matters, I have neither been actively, nor thoroughly cataloging my work.
Yeah... I know.
BAD PHOTOGRAPHER!
BAD PHOTOGRAPHER!
BAD!
BAD!
However, I am taking some improved corrective measures, and I can locate some pics using a somewhat more primitive system, albeit one that takes much more time.