Deviled Eggs

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So you’ve dyed 24 easter eggs – each a masterpiece in its own, but now with horror you wonder, ‘what was I thinking?’ ‘What am I going to do with all of these eggs?’  ‘Whose doorstep can I leave these eggs on?’ ‘Is it possible to overdose on eggs?’
What am I going to do with all of these eggs Deviled Eggs
The solution my friend, is deviled eggs.
My kids who really don’t care for eggs in any form, can’t get enough of these babies.
Neither can my friends.  I thought that 24 deviled eggs would be enough for a small kid’s book club (picky eaters & all). Not so, I learned.Prepare hard boiled eggs as follows:
Place eggs in pan.
Cover with cool water.
Add 1/4 t. salt.
Place on stove, & bring to a boil.
Reduce to a simmer & set timer for 13 minutes.
After timer beeps, immediately discard all hot water & plunge into ice water bath.
Allow to cool, changing water as needed as it heats.
(You can place pot in sink & let cold water run into pot until cooled)
After they’ve mostly cooled, I generally shake the pan back & forth to begin cracking the eggs to perpetuate the future peeling.

For deviled eggs, peel eggs (adjust recipe +/- according to quantity).
Cut eggs in half lengthwise.
Gently remove yolks & place in a small bowl.
Set egg whites aside.

To the yolks add:
1-2 T. mayonaise
1-2 t. yellow mustard
1/2 – 1 t. horseradish (creamy/ground) (optional)
2 – 3 t. pickle juice (optional)
1-3 squirts hot sauce (such as Franks wing sauce) (optional)
Salt & pepper to taste
Paprika or Cayenne pepper

Mix with a fork until smooth, adding ingredients as desired, according to taste.
Spoon yolks into a piping bag, or into a sandwich bag (& snip off one 1/4″ corner).

Pipe into empty egg white shells.
Sprinkle with paprika or cayenne (for a little more spice).
Keep refrigerated until serving.
Garnish with chopped chives or parsley.

Sumber http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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