“When baking, follow directions. When cooking, go by your own taste.” ~Laiko Bahrs
So it’s been a while… Not a while since I cooked – I while since I sat down to write about it. Got a good punch for it from my Mom and friends. Feeling ashamed for it in front of the closest people is kind of a good motivation to get back on track.
The deviled eggs in fact were prepared for the Easter table – however good for any occasion or even as a starter for a long weekend dinner with family or friends.
The recipe is very simple – yet it does take “your own taste” to figure out how it tastes best for you. One of the few most important things that make this hors d’oeuvres
super good and tasty are free-range, farm grown eggs and home made mayo
* Hard boiled eggs
* Home made mayo
* Dijon mustard
As simple as it sounds – cut the hard boiled eggs in half, scoop out the yolk into a bowl. Chop a few pickles and a few anchovies really finely, add to the yolks with a teaspoon (or more if desired) of mustard, a tablespoon of mayo, salt and pepper. Mix or blend everything into an even mass and squeeze out the filling into the egg halves with a culinary syringe.
Voila! Ready to serve. Beware – the filling dries out quite quickly. If prepared a few hours in advance for the dinner party, prepare the filling in advance yet fill the eggs just before serving. If prepared earlier for serving, the edges would start to dry out and would not look as pretty despite the good taste.