Food and fun with friends and family

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Green Beans with Cranberries, Walnuts and Blue Cheese

Green Beans with Cranberries, Walnuts and Blue Cheese

This side dish is a great accompaniment to a Thanksgiving turkey or an Easter ham. It can also be prepared in advance and served as a chilled salad. The recipe was developed by Bobby Dean for the Food Network. 1 3/4 pounds green beans, trimmed […]

Deconstructed Chicken Pot Pie

Deconstructed Chicken Pot Pie

Dairy-free, condensed soup-free and pie crust-free, this alternative to a traditional pot pie starts with a sauce made from a roux and is slow cooked. 1 pound boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 1 pound red potatoes, diced […]

Autumn Apple Crisp

Autumn Apple Crisp

Fall leaves and cooler temperatures mean it’s time to fire up the oven and bake delicious comfort foods. We enjoyed this dessert treat every year around Halloween, accompanied by a generous scoop of vanilla bean ice cream. 6 – 8 apples: Fuji, Gala, Granny Smith, […]

Easy & Colorful Pasta Salad

Easy & Colorful Pasta Salad

Once again, my second mom created a masterpiece, this time in the form of a pasta salad that’s perfect for any summer picnic, lunch or dinner. You can chop/slice/dice the vegetables however it suits you and your desire for something you can really sink your […]

Bourbon, Rum or Brandy Balls

Bourbon, Rum or Brandy Balls

This is a recipe that takes me back to my childhood. I remember helping my Mom roll these by the hundreds (or so it seemed) and place them into cookie tins, in preparation for one party or another. My brother and I make these retro […]

Mary Ellen’s Beef Bourguignon

Mary Ellen’s Beef Bourguignon

My first taste of this mouth-watering version of the classic French stew was during a trip to Vermont for my goddaughter’s christening.  It was made by her grandmother, Mary Ellen, for both sides of the family, and I have been a devotee of it ever […]

Easy Cinnamon & Chocolate Fudge

Easy Cinnamon & Chocolate Fudge

This is a recipe by Giada De Laurentiis for an easy, no-hassle fudge. The cinnamon gives it an unexpected, delicious flavor. 1 can condensed milk 2 tsp. cinnamon 1 tsp. vanilla extract 3 Tbsp. butter 2 1/2 cups bittersweet chocolate chips Melt the chocolate chips […]

Mediterranean Lentil Salad

Mediterranean Lentil Salad

With fresh parsley as a key ingredient, this super easy salad is packed with nutrition. It’s a refreshing side that can be served any time of the year. 4 oz. (1/2 bag) dry lentils, rinsed well 1 large bunch curly parsley 3-4 scallions (green onions) […]

The Best Dang Potato Salad This Side Of The Mason-Dixon Line

The Best Dang Potato Salad This Side Of The Mason-Dixon Line

Alternatively: The Best Dang Potato Salad This Side Of The Mississippi.  That just about covers everybody.  And it is: THE BEST DANG POTATO SALAD – PERIOD!  Although, to quote my brother (who, in the summers, would wolf down seconds…thirds…fourths at each sitting), our Mom’s is […]

Better The Devil You Know…Deviled Eggs

Better The Devil You Know…Deviled Eggs

Better the devil you know…than the devil you don’t. Which means that it is often better to deal with someone or something you are familiar with and know. Well, I know how to make sinfully delicious Deviled Eggs, and I make them frequently! 6 – […]

Marinated Asian Flank Steak

Marinated Asian Flank Steak

This flank steak has been a favorite of mine and my guests for many years – the flavors of the marinade are unexpected and wonderful! It can be doubled or tripled depending on the number of guests – the quantities used in this recipe will […]

Pilfered Pea and Orzo Salad

Pilfered Pea and Orzo Salad

I call it “pilfered” because a friend of mine used to work at a popular restaurant that had this colorful, delectable salad on the menu, and I asked him for the recipe. That particular restaurant was part of a large corporation and, therefore, was extremely […]


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Better The Devil You Know…Deviled Eggs

Better The Devil You Know…Deviled Eggs

Curried Deviled EggsBetter the devil you know…than the devil you don’t. Which means that it is often better to deal with someone or something you are familiar with and know. Well, I know how to make sinfully delicious Deviled Eggs, and I make them frequently!

  • 6 – 12 eggs  (I use jumbo and add a minute to the cooking time, but any size egg will do)
  • Mayonnaise
  • Dijon mustard
  • White or rice wine vinegar, or lemon juice
  • Salt and white pepper
  • Optional Manzanilla olives for garnish

And to note another familiar saying: The Devil Is In The Details. Ya gotta start with properly hard-boiled eggs, when the whites virtually dissolve in your mouth and the yolks are bright yellow. This is how it’s done, a tried and true method derived from some other celebrity cook (Paula Deen? Martha Stewart? not sure):

Hard boiling eggs
Water should be barely boiling

Place 6 – 12 eggs (I make a ton of them, they always get gobbled up) in a pot of cold water, covering the eggs with an additional half-inch to inch of water (you can salt the water if you like). Heat over medium-high heat. Meanwhile, prepare the cold bath for the eggs: chill a large bowl full of water and ice cubes in the refrigerator or freezer. When the water JUST BARELY BEGINS TO BOIL, cover the pot, turn the burner off (or remove from an electric burner) and set your timer for 14 minutes.

hard boiled eggs
After 14 minutes, in the ice bath you go!

When the timer goes off, remove the eggs from the pot with a slotted spoon and plunge them into the ice water bath, and let them sit in the refrigerator until cooled. Now you’ve got perfectly cooked hard-boiled eggs that will not be rubbery!

Peel the eggs, half them (I use a small paring knife and cradle the egg in the palm of my hand – YOU use a butter knife instead so you don’t cut yourself!), and set the whites aside. If you don’t have a deviled egg plate (which I do not either), shave a very thin sliver off the bottom of the egg white so that it will sit upright.

Now comes the part that is only completed by tasting/trial and error (hopefully more the former than the dreaded latter). With a fork, mash the yolks in a bowl, and for 9 eggs, mix in (ROUGHLY – start out conservatively and + or – depending on the quantity of eggs): a quarter cup of mayonnaise (REAL mayonnaise, not Miracle Whip, and I use the lowfat kind, it tastes just as good), one tablespoon of yellow or dijon mustard, one tablespoon of white or rice wine vinegar (or lemon juice), a teaspoon of salt, and a dash of white pepper. Mix until a coarse paste, then transfer to a food processor or blender, and blend / stir / blend / stir / blend until the consistency is silky smooth.

traditional deviled eggs
Traditional deviled eggs

Transfer the yolk mixture to a plastic bag (I use a small sealable bag so I can get all the air out of it, and I first insert it into a rocks glass with the zipper part of the bag wrapped around the outside of the cup, which makes it easier to get all the yolk into the bag), then cut a corner off the bag. Using it like a pastry bag, gently squeeze the yolk into each egg white – it doesn’t have to be all pretty like a wedding cake, just consistent, it’s really not difficult. Garnish each one by halving small green (Manzanilla) olives w/pimentos and placing atop each egg with the cut side facing up.

deviled eggs for a picnic
2 kinds of deviled eggs and a crudite platter on their way to a picnic

You can try variations, like adding or substituting: bacon bits and wasabi; pickle relish; curry; or whatever might complement your picnic, cocktails, or dinner. Garnishing can be just as varied and fun, with dill sprigs, parsley, minced chive, golden raisins (for curried eggs), or a sprinkling of paprika.

EVERYBODY will devour them, I guarantee!


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