Perfect Every Time Deviled Eggs

PERFECT EVERY TIME DEVILED EGGS

One thing I love to have in the summer for snacking are deviled eggs. They are cool and creamy and just plain wonderful! My Grandmother taught me how to make these when I was little and I have been playing with different recipes over the years but nothing ever beat Grandma's recipe. I altered it a bit and sometimes will add toppers (which I will suggest later) and my family absolutely loves them. I can't leave a plate out when my dad is around or they will be all gone in a matter of minutes. So when he comes over I usually make at least 2 dozen. 😉 Trust me. You can't go wrong with this recipe.

1 Dozen large eggs

1/2 cup Regular mayonnaise (do not use light..it won't come out right and it won't taste good)

1tbs Yellow mustard

4 Sweet gerkins

1tbs Gerking juice

Salt and Pepper to taste

Place the eggs in a large pot and cover just to the top of the eggs with water. Boil on high for 6 minutes. Take off the heat and let rest for 5 minutes.

While the eggs are cooking, Fine dice the gerkins and mix together with the mayonnaise, mustard, and gerkin juice in a small bowl. Add salt and pepper to taste. 

***Remember, always taste your food before you add more salt and to also make sure it tastes the way you want it. You can always add more but you can't take away.

When the eggs have finished cooking, run cold water over the eggs for about 5 minutes or until cool enough to handle. Peel and cut in half. Spoon the yolks into a large mixing bowl and set the empty whites on a plate to the side.

Spoon the mayonnaise mixture into the yolks and beat together with a hand mixer. If you don't have a hand mixer you can use a whisk but it will take a bit longer. Mix until velvety smooth. (Don't use a food processor or you will have a liquidy mess!)

Once the yolk and mayonnaise mixture is nice and smooth, spoon the mixture into the empty whites until they are just a bit overflowing. 

Place your deviled eggs on a serving platter or a plate and add the following toppers if you like (these are some of my favorites):

Jalapeno rings

Bacon pieces

Green Pepper slices

Smoked Paprika

Paprika

Bits of celery (finely diced)

Or anything else you think would taste and look good as a topper

You can refrigerate these for up to 4 days so they are great for a make ahead recipe. Also, if you want to get creative, crab is an excellent addition to the mixture! Believe me if I could afford it I would add it every time! 

I hope you enjoy these as much as I do and as always..Happy Cooking!

Cheese Omelet w/Chicken and Apple Sausage

CHEESE OMELET W/CHICKEN AND APPLE SAUSAGE

This fun breakfast is super simple even for those of you who have trouble getting those eggs to fold over correctly. The ingredients are as follows:

2 large eggs

1 tsp milk (whole or skim...up to you)

2 oz of any cheese you like (or more if you want it super cheesy)

1 small pinch of cheese set aside

1 Chicken Apple Sausage link

1 tsp bacon grease or olive oil (whichever you have on hand)

Salt and Pepper to taste (I personally use no salt in this recipe as the cheese usually makes up for it)

Start by cutting your sausage link into bite sized pieces and placing in a SMALL skillet along with the olive oil or bacon grease. Cook on medium until brown and remove from pan to a plate with some paper towels to drain. Place skillet aside until ready to use for the eggs.

Crack open your eggs and place in a mixing bowl along with the milk and whisk together until it forms bubbles. Pour mixture into skillet and add your salt and pepper. Turn the heat to medium high.

Make sure you watch the eggs and as soon as they start to set stir very gently in the middle making sure not to separate from egg on the outside edge of the pan. Once eggs are firm on the bottom (the top will still be raw) get your cheese into the eggs. DO NOT TRY AND FLIP THE EGGS. You will make a mess. Let the eggs and cheese cook for about another 45 to 60 seconds and turn off the heat.

Now..here comes the tricky part. Your eggs will still not be cooked through but don't worry about it. They will finish on the plate OR you can place them in the microwave for 15 seconds. Get your plate and slowly slide the omelet out of the pan onto the plate and as the first half of the omelet is on the plate, use your skillet to flip the last half over onto the half on the plate. Est voila! Perfect omelet!

Place your sausage on the plate as well and sprinkle with the pinch of cheese you set aside. Serve with toast and milk if you like.

I hope you enjoy this recipe as much as I do. I love this for Sunday breakfast or a weeknight dinner. Happy Cooking!!!!!