Since we have eggs coming out the wazoo, I thought I might share two of our favorite egg recipes:
Yummy Deviled Eggs
12 hard boiled eggs, shelled and cut in half the long way
1/3 cup mayonnaise
2 tablespoons Dijon or Country style mustard
2 -3 tablespoons of the brine (liquid) from a jar of capers
2 tablespoons minced parsley
Scoop out the yolks from the egg halves into a medium bowl and mash them with a fork. Mince two of the egg white halves into the bowl. Add the mayonnaise, mustard, parsley and caper liquid and mix well. Add a splash more caper liquid if filling seems too stiff. Add salt to taste. Spoon into the egg halves, then dust with paprika.
U T Deviled Eggs
(these come out “orange” color, in the spirit of University of Tennessee)
Just mix the 12 egg yolks with 1/3 cup of French Dressing and 1 Tablespoon of Liquid Smoke Flavoring!
(Cute Deviled Egg plate from Rusty, Murano Glass Chicken from Tami & Fred)