Deviled Eggs

Thursday, February 23, 2012

Hubby LOVES Deviled Eggs. Honestly, loves them. Whenever we make them for get togethers, I have to hide the fact that they’re being made until right before people arrive so he doesn’t eat them all. Sometimes, when he’s stressed, I’ll whip up 2 or 3 eggs worth for him and he starts smiling instantly.

Deviled Eggs are such a classic appetizer and I know a lot of people have their own family recipes for making them. I learned from my mom and I really just throw things together and taste as I go. But when I set out to make our Family Cookbook, I forced myself to use measuring spoons and write it up as a recipe. I even posted these, over 4 years ago, but didn’t have measurements in that recipe.

One last note about Deviled Eggs. If you are like me and don’t have one of those special egg plates to serve your eggs, you can simply line a serving tray with leafy greens. Not only will it prevent your eggs from sliding all over the place, it also adds a great splash of color.

One Year Ago: My Favorite Swiss Meringue Buttercream Frosting Recipe
Two Years Ago: Rice and Beans

Deviled Eggs

This classic appetizer is always a hit!

Ingredients:

2 Hard boiled eggs
1 tsp yellow mustard
Pinch of sugar
1 Tbsp mayonnaise
Paprika, for garnish

Directions:

Peel eggs and cut in 1/2 lengthwise.

Remove yolks and place in a small bowl.

Smash all the yolks up.

Add mustard, mayonnaise, and sugar until you like the taste.

Using a melon-baller (or a spoon) scoop yolk mixture into the whites of the eggs.

This recipe scales up and down very well.

Appetizers / Snacks, Family Favorites, Holiday

1 comment »

12 Responses to “Mint Chip Ice Cream”

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1

Ashley Bee (Quarter Life Crisis Cuisine) — July 24, 2013 at 12:12 pm
Ohh I love that it’s an all-natural mint flavor. So much better than the fake stuff.
- beantownbaker — July 24th, 2013 @ 12:53 pm
  
  I agree. Hubby likes to give me a hard time by calling me a food snob for trying to avoid fake stuff in everything we eat. I figure, it’s worth the effort. And the name calling 😉
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2

Jennifer @ Peanut Butter and Peppers — July 25, 2013 at 5:54 am

Ohhh, I love mint chocolate chip! Love that you used coconut milk in it!
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Nutmeg nanny — July 27, 2013 at 8:19 pm
Yummy 🙂 my mother would love this, mint chip has always been her favorite! Can’t wait to try this recipe!
- beantownbaker — July 30th, 2013 @ 5:48 pm
  
  I can’t believe you’re commenting on blogs while at a blogging conference. Overachiever 😛
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4

madscar — July 29, 2013 at 3:28 am

Love it! This is amazing 🙂
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5

Shannon — July 31, 2013 at 12:01 pm
for some reason your blog stopped updating in feedly 🙁 corrected and now to catch up on all the deliciousness! i just made a fresh mint ice cream as well, but i like how you used coconut milk. will be doing that next time 🙂
- beantownbaker — August 1st, 2013 @ 3:17 pm
  
  I know – I realized that too. But it’s working again now. Not sure if it was a Feedly issue or something on my end…
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Allison — July 31, 2013 at 8:14 pm
Really good! I may have steeped the mint too long.. A little earthy. Will try again!
- beantownbaker — August 1st, 2013 @ 3:18 pm
  
  Oh bummer! I’ve never had ice cream that I’d call “earthy”…
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TF620 — August 9, 2013 at 6:00 pm
Would you consider doing a mint chocolate chip ice cream with goat’s milk? Or do you think the “goaty” would show through too much?
- beantownbaker — August 10th, 2013 @ 9:36 am
  
  Interesting idea. I think it would be good. This ice cream was very minty, so I think it would mask the goatiness of the milk.

Deviled Eggs