Friends, if you’re not an egg person, look away now.
But if you are, do you remember these little gems that graced buffet tables in the 1960s and 70s when I was a kid? If you’re looking for a protein-packed snack for you or your family during lockdown — which feels a lot like “Snackdown” in our house — maybe it’s time to get back to basics.
Devilled eggs are super easy to make. I’m also aware that many families are watching their spending just now, so I hope this simple recipe helps you. You’re on my mind…and in my heart, too.
Boil eggs.
Cool, then peel.
Slice in half. Put yolks in a bowl.
Use a hand blender to mix yolks with mayonnaise and mustard, salt and pepper.
I add finely chopped red onion and top with a sprig of coriander.
There are so many fancy recipes on the internet, and I’m not claiming mine is the best. I don’t measure anything but just kind of guesstimate the ingredients.
But here’s the best tip for filling.
Use a ziplock bag to pipe filling into the eggs. It’s disposable, easy to use, and gives a perfectly fine result. In fact, I think mine look better than those frilly piped eggs. More appetising and fresh, somehow, and less like they were made seven hours prior.
Just scoop all the filling into a ziplock, clip a wide corner from the bag and fill up those eggs. Don’t bother with a pastry bag and piping ends. Too hard to clean.
Imperfection is okay! Today I’m inviting you to just give it a whirl…whatever that “it” is.
Happy Friday, everyone.
The weekend is on the way! Hope you and yours are doing okay. I’m thinking of you.
Love, Catherine x
PS.
Can’t wait to see you again on Sunday with some news I’ve wanted to share! I blog twice a week at Love Our Age. You are welcome to come see what I’ve been up to.