Classic Deviled Eggs

I've seen quite a few variations on deviled eggs, but I don't think I've enjoyed the modern versions nearly as much as the classic style that I grew up with. They're the perfect combination of sweet, creamy, and tangy—and if I'm honest, eating just one makes me wish I could sit there and devour an entire tray without feeling like a glutton. 

What is it about the combination of mayonnaise, sweet relish, and yellow mustard that makes these so good? I have no idea, but there is a good reason why these classic eggs have been turning up at our family events for longer than I've been alive.

So, if you're looking for something that is sure to be a hit at your next BBQ, potluck, or family gathering consider making up a double batch of these eggs. They're only five ingredients, many of which you likely already have on hand, and they barely take any time to toss together—leaving you with more time to concentrate on the important things in life that happen outside of the kitchen.

Classic Deviled Eggs | Not Starving Yet

Classic Deviled Eggs


makes 1 dozen


Ingredients

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon sweet pickle relish, drained
1 tablespoon yellow mustard
sweet paprika, to taste

Directions

  • Cut each egg in half using a non-serrated knife, then use a spoon to carefully scoop out the hardened yolk into your food processor. Add mayonnaise, sweet relish, and yellow mustard, then pulse until smooth. 
  • Transfer the egg mixture to a disposable pastry bag, then slowly fill the eggs. Finish each egg off with a pinch of paprika, then refrigerate until ready to serve.

Notes

For a more polished looking presentation I prefer to use a pastry bag and metal icing tip when filling the eggs, but in a pinch you can use a ziplock bag with the corner cut off. If you don't happen to have either on hand you can fill the eggs the old fashioned way—with a spoon.

Transporting deviled eggs can be a bit of a challenge, so I typically store mine in an egg container from Snapware. I love the two-tier design because I can set half the eggs out on the table while refrigerating the other half until they're needed (or in the rare instance that someone doesn't devour all the eggs I know that the remaining half can safely be taken home so I can eat them.)

Not sure how to hard boil an egg? Don't worry, it's a simple, mostly hands-off process. Place your eggs in a saucepan and fill it with cold water. You want the eggs to be covered by an inch or two, so don't fill the pan to the top. Turn the heat on high and bring the water to a rolling boil. Once the water has reached a rolling boil shut the heat off, cover the saucepan, and set a timer for 10 minutes. When the timer goes off transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit in the ice water until they're cool to the touch (usually 2 - 3 minutes is enough), dry them off throughly, and allow them to finish cooling in the refrigerator. If your eggs aren't completely cooled you'll have a lot of trouble peeling them, which is why I prefer to boil the eggs ahead of time. Last minute egg boiling always leads to deviled eggs that are missing huge chunks of the white, so learn from my impatience: Boil your eggs the night before!

Disclosure
 


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Microwave Scrambled Eggs #Unprocessed

Most of my days start off the same way—with a strong cup of something highly caffeinated and Icelandic-style yogurt topped with homemade granola. I rely on the jolt of caffeine and sugar to get me going and chase off the black cloud that hangs over my head early in the day. I am not a morning person, a fact I've mentioned numerous times, and just to be safe you're best off not talking to me before noon.

You have been warned.

I realize this isn't the healthiest way to start my day, so one of my goals this month has been to diversify my breakfast choices. My goal is to eat less sugar, more protein, and perhaps toss the occasional veggie in there for good measure. I was wracking my brain for easy ideas when I realized I was overthinking the matter. All I needed to do is go back to the beginning, one of the first things my mother taught me how to cook was microwave scrambled eggs. It's the perfect meal for anyone unable to start the day off gracefully (or in my case, isn't inclined to start the day at all.)

Does my mother know me well or what?

This recipe is so simple I never thought to share it with you before, but a few recent conversations made me change my mind. I was operating under the assumption that most people relied on microwave scrambled eggs to eat a cheap and healthy meal when they were pressed for time. It's been a staple in my household for years, but after talking to my house guests over Labor Day I realized that most of my friends likely survived their late nights of "studying" by skipping breakfast or chowing down on cereal as they ran out the door. They didn't know you could make perfectly fluffy scrambled eggs in the microwave in under 2 minutes.

I guess they didn't grow up with a Microwave Mama like I did (hi mom!) 

We've teased my mom endlessly over the years about her love of the microwave, but her cooking methods only reinforced that it was possible to have a nutritious meal on the table without having to resort to a heat and eat box. This is a lesson I took to heart, even if I did spend many a morning eating cold pizza as I scrambled out the door (don't judge, it was college after all, and I do love pizza.) 

This recipe may be simple, but it's proof that eating a healthy, unprocessed breakfast doesn't need to be time consuming. It's also a great recipe to use with children of all ages. I've never met a kid that didn't love to crack eggs or take over the tedious task of stirring. These days my pre-schooler wakes up wanting to make his mama breakfast, which brings a smile to my face every single time.

Microwave Scrambled Eggs | Not Starving Yet

Microwave Scrambled Eggs
makes 1 serving

Ingredients

2-3 large eggs
2 tablespoons smoked gouda, shredded
top with fresh chives, salt, and pepper, to taste

variations to try

Florentine: Spinach, green onion, and fire roasted tomatoes
Southwest: black beans, bell pepper, sweet corn, and pepper jack
Italian: Italian sausage, fire roasted tomatoes, and mozzarella
Farmer's: Ham, bacon, sausage, and cheddar
Irish: Hash browns, corned beef, and swiss cheese
Lazy: Skip the chives and use Penzey's Fox Point Seasoning instead

Directions

  • In a microwave safe mug or bowl, add all of the ingredients, then give everything a good stir. Be careful not to overfill the mug, the eggs will double in size and can run over the top.
  • Microwave uncovered for 30 seconds. Stir ingredients, then continue to cook in 30 second increments until eggs are fully cooked. Keep in mind that cooking time can vary widely from mug to mug. It's best to keep a close eye on these the first few times you make them.
  • Top with chives, salt, and pepper before serving. Enjoy!

Notes

If you decide to try out some of the variations, keep in mind that you'll want to pre-cook ingredients like bacon or sausage before adding it to the eggs as it may not cook fully in the microwave. 

Instead of using a coffee mug or bowl I prefer to use This Soup Dish from Good Cook. The handle doesn't heat up even after two minutes in the microwave. You can pick up the red dish on Amazon, or check your local grocery store where you'll likely find them in a variety of colors (I have them in black, blue, and purple.)

Disclosure

This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Snowmageddon, Egg Drop Soup, A Black Spoon and National Get Organized Month

It may surprise you, but all of these things are somehow related, although I'm sure they're only related in my life. I lead such an odd existence sometimes. I'll start my tale off with the fact that in addition to this being National Hot Tea Month it is also National Get Organized Month. I should really do that, get organized, I mean. I've been meaning to, it's on my top 10 list of things I should do, like eat more vegetables and take a multi-vitamin.  

I've given it a lot of thought, but I'm a huge procrastinator, so it will likely never happen.

If you ask anyone they will likely tell you that I'm horrible about staying organized. My kitchen is a mish-mash of things thrown here an there, leaving little counter space to work with. We won't even talk about my dining room... My husband is a little sensitive to the fact that I bought a table to seat 8 people and we're lucky to cram the three of us at it. The other 5 seats are taken up with props for food photography and tea.

An obscene amount of tea, but then again I consider tea as necessary to my existence as air.

Did you know that in amongst all of my piles of food props I don't own a black spoon? Probably not, I didn't know this until last night. I know this may seem odd, it certainly did to my husband last night, when at 11pm as he was heading off to bed, I was calmly explaining to him why he was not having egg drop soup for dinner the next day.

It was because I didn't have a black spoon. 

Yes, you read that correctly. I'm sure you've got the same confused look on your face that my husband had last night. Let me give you a little insight into how I work, it might make a little more sense. The night before I'm ready to put the finishing touches on a recipe, I set up a good portion of the photography layout on my kitchen table. When I wake up, after my toddler is done with our pretend school day and has gone off to have free play time, I cook whatever it is I have planned for that day. In this case it was egg drop soup, since in addition to being National Hot Tea Month and National Get Organized Month, it is also National Hot Soup Month.

January happens to be a busy month. 

Anyway, I was searching through piles of dishes looking for a white bowl to go with my white spoon. Apparently I don't have one, but I do have a beautiful Asian-style black bowl I decided to use. Problem solved, or so I thought. My white spoon clashes with the layout for the black bowl. It just won't do. 

I need a black spoon.

After a bit of searching online, I finally found one black Asian-style soup spoon. It will likely be the most expensive spoon I have ever purchased since most of my props come from Goodwill, but Amazon will have it to me by Thursday. Yes, I know my food posts are on Wednesday, I had something else planned for this week.

It will not be egg drop soup, that was actually my post for Chinese New Year later in the month.

I had intended on finally posting my egg nog French toast recipe, but I have a rather shocking admission to make. I've run out of food. That's pretty shocking for a food blogger and I imagine you're all sitting there with your mouths hanging open at this point. Probably not, I have an over active imagination, just ignore me.

I'm not out of everything, mind you, my pantry is stuffed full as it always is. See, here is the evidence that I did not run out of everything. My son, in fact, managed to find everything in the pantry. This photograph was serendipity, don't you love when that happens?

I may not be out of everything, but I'm out of some very key ingredients that I need to make, well, everything.

You see the problem started when Snowmageddon hit this week, at least that is how my mother is referring to it. We haven't actually had snow in days, but our temperatures have been hovering around -15 all week, apparently all the snow is down in St. Louis where she lives. I thought I had done a good job of stocking up, I picked up 2 gallons of milk and various other soup making necessities, but I forgot one important thing. You can't make egg drop soup or French toast without eggs. 

I'm completely out of eggs. How did that happen? Last month I was positively swimming in them. I had 6 dozen in the fridge, taking up very valuable space that I needed for Christmas side dishes, defrosting my ham, and other yummy things.

So back to National Get Organized Month...

It is officially on my to-do list, running out of eggs is not acceptable. 

There will be no food post tomorrow, but I hope you've enjoyed the brief look into my rather odd life. Hopefully by Friday Snowmageddon will be over and I can pop out to the store, pick up a few dozen eggs, and get back to putting the finishing touches on my egg drop soup and egg nog French toast recipes.