View allAll Photos Tagged deviledeggs
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For Easter dinner, my wife prepared a ham dinner. For sides we had okra, deviled eggs, green bean casserole, hash brown potato casserole, and cross buns. She made a lot of deviled eggs!
Smorgasburg, a Brooklyn Flea Food Market, held court in its inaugural season every Saturday during the summer of 2011 through November 19 on the Williamsburg waterfront between North 6th and North 7th St., at the East River.
Raku crackle-glaze pottery pieces - the artist said the males were going faster than the female eggs.
For Easter dinner, my wife prepared a ham dinner. For sides we had okra, deviled eggs, green bean casserole, hash brown potato casserole, and cross buns. She made a lot of deviled eggs!
Something to do with those dozen hard boiled eggs - a grown up treat. Relax, the kids won't eat them! Recipe at www.what-about-the-food.com
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 Tuna-Stuffed Eggs (Huevos Rellenos de Atun)
6 eggs
1/3 cup high quality imported tuna packed in olive oil, drained and flaked fine
2 T mayonnaise (I used Miracle Whip)
1 T fresh lemon or lime juice (I used lemon juice in a bottle)
2 T capers (I skipped this because I knew the girls wouldn't eat the eggs if capers were in them)
salt & pepper to taste
12 oil packed anchovies, drained (skipped this ingredient as well)
1 T pimento peppers or roasted red bell peppers (didn't have them on hand)
Chopped fresh parsley for garnish
Directions:
Place the eggs in the bottom of a pan, cover with water by about an inch.
Place the egg-and-water filled pan on a burner and bring to a boil.
Cover with a lid and move the pan to a cool burner as soon as it comes to a boil.
Let sit for 15 minutes. Then put the pan in the sink and run cold water over the eggs until they're cool.
Peel the eggs, and cut in half lengthwise. Remove the yolks to a separate bowl.
Mash the egg yolks well and add the tuna, mayonnaise, lemon or lime juice, and capers.
Taste, and add salt and pepper to your taste.
Spoon the egg yolk mixture back into the eggs, and be sure to overfill the yolk-holes.
Roll up the anchovy fillets into little spirals, and top each stuffed egg half with one. Place a little pimento pepper peeking right out form the middle of the anchovy.
Arrange attractively on a serving platter and sprinkle with parsley.
Get the recipe:
www.averagebetty.com/recipes/horse-eggs-horseradish-devil...
Check it out on Yahoo Shine Supper Club - it's a winner!
shine.yahoo.com/shine-food/meet-sara-of-average-betty--ou...
We had been recommended Deep Ellum and their Deviled Eggs by a guest at Novare Res in Portland, so naturally we ordered a dish. And, yes, those deviled eggs were really tasty!
Green eggs with ham: deviled eggs with homemade basil pesto and a crispy prosciutto "cracker"
2 of 4
The rare roast beef with gravy and horseradish looms in the foreground and was great as was the smoked salmon, bacon, salad, potatoes,sausages, biscuits and dark chocolate dipped strawberries.
And I could have had a fresh cooked omelette with ingredients of my choice made on the spot…but unfortunately, I couldn't eat that much. Photos of omelettes to follow. The coffee was great too.
I loved it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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
www.torontolife.com/daily/daily-dish/food-porn/2011/04/20...
Fog City's version of the Bloody Mary, with house-pickled veggies (cucumber, olive) and a deviled egg. The deviled eggs, with crispy quinoa and bacon, are themselves a specialty of the restaurant. The egg was very tasty but it was a rather strange garnish for a cocktail.
Natalie and I make deviled eggs every Thanksgiving while our dad stands over our shoulders explaining what we're doing wrong. Traditions!
Brooklyn, NY - August 15, 2017: A gathering of Yelp Elite members at Jane Brooklyn in Downtown Brooklyn.
Credit: Clay Williams for Yelp.
© Clay Williams / claywilliamsphoto.com
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
left tier: tossed salad with veggies on a bed of mesclun and low-fat ceasar dressing
right tier: sandwich with Hawiian Sweet Roll, shaved ham and chicken, provolone, lettuce, mustard; deviled chick egg (kalamata eyes, carrot beak); fat-free cottage cheese with strawberry and blueberries; cherry tomatoes for filler
I've been promising myself a drive to my favorite picnic spot and a trip down to the river, and today was the day.
I know I didn't set a very pretty picnic table, but hey, the food wasn't bad. :)
179/365 - December 25, 2009
Oh, the goodies we had at Christmas dinner.
Prime rib
Honey-baked ham
Spicy chicken wings
Steamed clams
Dungeoness crab
Crab deviled eggs
Twice baked mashed potatoes
Bacon-wrapped scallops
Spring rolls
Shrimp cocktail
Steamed veggies
Cheesecake
This was my first plate of food. It was soooo good!
This was also photographed very quickly, because I wanted to eat!
This is one particularly devious egg found in my pantry!
Welcome! I am Doublexuan- the owner and head chef of Bistro Palooka. We offer free food here to selected orders daily. Be as outrageous and creative as you can, for there is nothing we do not serve here! I rely on you, valued customers, for the success of my Bistro!
You can order your free food at Bistro Palooka now!