View allAll Photos Tagged deviledeggs
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.
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.
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.
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