View allAll Photos Tagged deviledegg
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
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)
aspen, colorado
1986
party spread, dewolf home
maggie with diane and kathy voight
part of an archival project, featuring the photographs of nick dewolf
© the Nick DeWolf Foundation
Image-use requests are welcome via flickrmail or nickdewolfphotoarchive [at] gmail [dot] com
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.
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.
I LOVE mustard in my deviled eggs. In this variety, I used a raspberry-wasabi mustard and it was so delicious. This dish is one you can really pretty up for the camera. Although it's very time-consuming and tedious, I like to take a paring knife and hand-cut zig-zigs into the whites instead of just cutting them in half.
Claudio Aprile reinvents the dowdy hors d'œuvre by refilling cool hardboiled egg whites with a creamy aioli seasoned yolk mixture that’s been tamis sieved. Crispy rice puffs, crunchy crystals of salt, fresh basil and orange zest finishes pop against the silky backdrop. While a meaty shard of double smoked compressed bacon spiked into the savoury rich appetizer is what all rashers aspire to be. $4/pair.
Origin
107 King Street East
(416) 603-8009
I meant to post this earlier.
Monday night we had Easter Dinner leftovers for a cold supper. They were just as good as the day before! ;-)
Oh, and we had fresh fruit salad for dessert.
As part of homeschooling, I'm doing an "Around the World" geography unit study. Going in alphabetical order, the girls are now on Spain (they have learned about a country for each of the letters from A to R so far).
For each country, I pick out some recipes for the girls to try. For spain, there were a couple of recipes that I thought they might enjoy. One was a marinated chicken (it took about 6 hours to marinate) and the other was tunafish-deviled egg.
The latter recipe was supposed to have capers and anchovies in and on top of the eggs, but I knew the girls wouldn't eat them.
We're now ready to study about a country that starts with "T"...not sure which one yet.
Recipe for Lemon Chicken with Honey and Saffron:
1 (4 lb) broiler-fryer chickens
coarse salt (kosher or sea)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 cup fresh lemon juice
6 teaspoons light honey
1 pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water (I didn't have saffron so I just put a couple drops of yellow food coloring a little bit of cardamom instead)
1 large onion, quartered and thinly sliced
1 tablespoon olive oil
2 tablespoons lightly toasted sesame seeds (see Note)
Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.
Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.
Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.
Preheat oven to 400 degrees. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.
Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).
Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.
This one knows her way around the kitchen! these are all her creations for the big reunion party this weekend.
Oef De Mayonnaise
- deviled eggs
Very different presentation from what I was expecting, but the flavors were spot-on. Mayonnaise must have been flavored with curry or similar type of spice.
Please take a look at the entire l'avant comptoir/L'Comptoir picture set and enjoy a video from Anthony Bourdain: No Reservations/ 100th Episode. Paris in which both restaurants are featured.