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Saturday, March 21, 2015

Classic Deviled Eggs

Classic Deviled Eggs // Loves Food, Loves to EatThere are a trajillion deviled egg recipes on the internet. Fancy ones with Dungeness crab on top or truffle oil mixed in. Spicy ones with sriracha or horseradish. Deviled eggs with bacon, goat cheese, and avocado. Southern, southwest, and buffalo deviled eggs. I even saw a recipe for breaded, deep fried deviled eggs. Whoa! And, for every crazy, fusion-y, fun deviled egg out there, there are probably 3 takes on the classic version.

Classic Deviled Eggs // Loves Food, Loves to Eat This is mine. It’s not inventive or overly exciting, but it’s how my family has always done deviled eggs, and we’re quite fond of it… in fact, we typically turn our noses up at other people’s deviled eggs. I learned sometime in the last few years that some people don’t put mustard—just mayo—in their classic deviled eggs, and I found this shocking. And terrible. You guys! Mustard! It’s a must…urd. 

Classic Deviled Eggs // Loves Food, Loves to Eat We typically don’t measure, just add and taste and add and taste, but I did the due diligence for you here, so you can you have what I consider the best classic, basic deviled egg. And with Easter just around the corner, you should have a lot of hard boiled eggs on hand in the next few weeks! Here’s the step by step of how we usually make them:

Classic Deviled Eggs // Loves Food, Loves to Eat Classic Deviled Eggs // Loves Food, Loves to Eat
  1. Once the eggs have been boiled and cooled, I make it very clear that Amanda doesn’t get to make the eggs, because she over mustards them. Mustard is key, but too much of a good thing can be... a bad thing. I shoo her out of the kitchen. 
  2. Once the eggs are peeled, halved, and scooped, I shoo my mom out of the kitchen, because she keeps trying to eat them all. On her way out, I concede, and let her eat the whites that didn’t peel or halve well. There’s usually at least one in the bunch. This just means more filling for the rest of the eggs, which let’s be real, is the best part. 
  3. I add the yolks, a squirt of mayo, and a squirt of classic yellow mustard to a bowl, and mash it up with a fork. Sometimes with a pastry blender (which, by the way, I also use for guacamole). In goes a sprinkle of salt. 
  4. Now Amanda and Mel are welcomed back into the kitchen, and we all do a taste test. Amanda requests more mustard. Mel requests more mayo. I need a little more salt. 
  5. I add just a little bit more of each. We don’t want them too mayonnaisily (new word) creamy, or too tangy and mustardy. By we, I mean me. Amanda wants them too mustardy. She’s banished once again.
  6. If we have company joining us, I scoop the filling into a large ziplock back, snip the corner, and adorably pipe the filling into the egg halves. If it’s just us, I spoon it in and don’t even bother smoothing out the top. 
  7. Finally, a sprinkle of sweet Hungarian paprika, and the eggs have been deviled and are ready to chill for later or eat right now. 
  8. Amanda squirts an additional dollop of mustard on top of her egg. She’s insane. 

Classic Deviled Eggs // Loves Food, Loves to Eat

Classic Deviled Eggs
Makes 6 full / 12 half eggs. Double recipe if you're using a full dozen.

6 hardboiled eggs, peeled and halved
1.5 tablespoon mayonnaise
1 1/4 teaspoon classic yellow mustard
Sweet Hungarian Paprika

Scoop the egg yolks into a bowl, and add mayo, mustard, and a pinch of salt. Mash up with a fork and stir until combined and smooth. Taste. To make creamier, add a bit more mayo. For more tang, add more mustard. Add more salt as needed. Pipe or scoop the yolk mixture into the egg white halves, and sprinkle with paprika. For a simple twist, sprinkle on a little smoked paprika!

Classic Deviled Eggs // Loves Food, Loves to Eat

Friday, March 6, 2015

Flying South for the Winter

Loves Food, Loves to Eat
Next week I’ll be:
A: Lounging on a sun-drenched beach, with snorkel gear and a tropical drink nearby.
B: Exploring a jungle filled with sloths, parrots, and monkeys. And no spiders. Let’s just pretend there are no spiders.
C: Touring one of the greatest civil engineering achievements of the 20th century.
D: All of the above.

Monday, February 9, 2015

Coconut Pecan Hot Fudge Sundaes

Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to EatIt’s almost Valentine’s Day! Let’s celebrate with ice cream sundaes! 

Tuesday, February 3, 2015

Chicken and Roasted Vegetable Enchiladas

Chicken and Roasted Vegetable Enchiladas// Loves Food, Loves to EatOver the holidays Evan and I decided to work on a puzzle…just a simple 500 piecer that we borrowed from a friend. We were never big puzzlers in my family… I honestly can’t remember ever completing a puzzle until now.

Wednesday, January 28, 2015

Super Bowl FEASTMODE Recipe Round-up

Super Bowl FEASTMODE Recipe Round-up // Loves Food, Loves to Eat Every single thing that these guys do makes me love them even more! Sherm, being a straight up team player, and, let's face it, total boss. BeastMode, being so charming and adorable I just want to watch cat videos with him all day. You guys! I mean, they're awesome players and everything, but what I love is that they're are actually trying to make a statement and change some of the shittier things in the NFL (for the better), rather than just sitting back and accepting the status quo. LOVE. Also, they're Hawks, so I love that too. 

You know what else I love? Football snacks. 

Sunday, January 25, 2015

BEASTMODE ChampionChip Cookies

BEASTMODE ChampionChip Cookies // Loves Food, Loves to EatSuper Bowl week! Let’s snack!
BEASTMODE ChampionChip Cookies // Loves Food, Loves to Eat Obviously I’m cheering hard for my Hawks, and packing these cookies full of blue and green M&Ms, but that doesn’t mean you can’t enjoy them even if you’re not a Seattle fan. I don’t like it, I don’t support it… but go ahead, put other colors of candies in them. I’ll look the other way. 

Tuesday, January 20, 2015

Breakfast Tacos with Chorizo and Fried Eggs

Breakfast Tacos with Chorizo and Fried Eggs // Loves Food, Loves to EatOne of my friends has the most insane stories from her office, almost daily. Recently she was telling me about her coworker from Texas (Dillon/ East Dillion I’m assuming). He was talking about the things he misses most about the lone star state, particularly breakfast tacos (followed closely, I'm sure, by Tim Riggins). And the rest of the coworkers didn’t believe him that breakfast tacos exist. Seriously!? Who are these heathens! I want nothing to do with them. And everything to do with breakfast tacos (and Tim Riggins).
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