If you want to get items like the ones I used in my Cooking Segment for ‘Good Day Orange County’, I have put Amazon links to them in another Blog Post -Tea Things.
Here it is! My Cooking Segment!
My recipe for “Deviled Eggs” below…
Karen’s Deviled Eggs –
I have learned through trial and error that steaming fresh eggs instead of boiling them makes it much easier to peel a fresh egg that you hard cook. Very fresh eggs are notoriously hard to peel but MaryJane Butters of MaryJanesFarm in Idaho has a chat room for farmgirls on her website and on it you can learn so many tricks for raising chickens, building hen houses, and for cooking and preserving eggs, even for things to do with the egg shells. It’s wonderful!
I learned this trick there!
I bring a pot of water with a steamer insert to the boil and add as many eggs as I need for Deviled Eggs to the insert. Make sure the insert and eggs are above the boiling water, not in the boiling water. Put the lid on & steam very fresh eggs 14 minutes before plunging them immediately into an ice bath. Cool completely before peeling.
- Hard cooked eggs
- Choose an additive; mayonnaise is common, but I love using cottage cheese, yogurt, cream or cream cheese instead or as well.
- Sea salt, freshly ground black pepper and “Herbes de Provence” seasoning, all to taste.
- Fresh calendula petals and fresh thyme and/or rosemary leaves lightly chopped.
Because the ingredients are so few it is important that they all be high quality. I blend my own “Herbes de Provence” seasoning but very delicious versions are available for sale everywhere. Send me an email if you’d like my seasoning blend recipe, I’d be happy to send it to you! So that I know it’s you writing to me please put “Herbes de Provence” seasoning blend recipe Please!” in the subject line. Thank you!
My email is email@example.com
Slice the hard cooked eggs in half and put the yolks into a bowl. Using a fork, smash the yolks finely and mix in the mayonnaise or other additives of choice to form a soft paste, the consistency of frosting. Thin with milk or cream if needed. Season with salt, pepper & HdP (Herbes de Provence) to taste and fill the egg white halves with the yolk mixture and top with fresh herbs and flowers and a little more salt and pepper. (Always make more Deviled Eggs than you think you need because you will eat a few a this point. It can’t be helped. You want to have enough or some left to serve or eat later.)