TASTE & CREATE ~ NO REASON NEEDED ~ EGG SALAD & DEVILED EGGS

The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.
My partner this month is Carol from NO REASON NEEDED. I spent another rainy afternoon (so much rain this year) perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of our family Simply Deviled egg salad.  I wish I could tell you that we had some left for tonight, but alas they were so good that there are none left. 

I marbled the eggs for effect since it was a fun family meal. 

one time use Seasoning Mix     to make it in bulk
2 teaspoon dried chives            2/3 cup (150 ml) 
1/4 teaspoon onion powder       1 Tbsp. (15 ml) 
1/4 teaspoon celery salt           1 Tbsp. (15 ml) 
1/4 teaspoon dry mustard         1 Tbsp. (15 ml) 
pinch paprika                          1 tsp. (5 ml)
pinch black pepper                   1 tsp. (5 ml) 
pinch cayenne                         ½ tsp. (2 ml) 

Simply Delicious Egg Salad 
5 hard-cooked large eggs, peeled
Seasoning Mix (recipe above)
3 Tablespoons mayonnaise or salad dressing
  • Chop eggs in medium bowl using pastry blender or fork. 
  • Stir in single seasoning mix or 2.5 tsp./12 ml bulk seasoning mix and mayonnaise. 
  • Stir in add-ins, if desired such as minced fresh herbs, finely chopped onion, celery, pickles or sun-dried tomatoes, or bacon bits. 
  • Serve on lettuce leaf, or use as a sandwich filling or cracker spread.
Makes 1.5 cups

Devilishly Good Devilled Eggs 
10 hard-cooked large eggs, peeled
Seasoning Mix (recipe above)
1/3 cup mayonnaise or salad dressing
  • Cut eggs in half lengthwise. 
  • Scoop out yolks into medium bowl; mash with fork. 
  • Stir in single seasoning mix or 2.5 tsp./12 ml bulk seasoning mix and mayonnaise. 
  • Spoon filling into egg white halves. 
  • Top with garnish, if desired such as fresh herbs, paprika, small cooked shrimp, bacon bits, sliced pickles or olives.
Makes 20 devilled eggs
aprons 3

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Good cooking is an art, as well as a form of intense pleasure... A recipe is only a theme, which an intelligent cook can play each time with a variation. ~Madame Jehane Benoit, Chef (1904-1987)