I grew up refusing to eat boiled egg yolks. Absolutely refusing.
So naturally I didn’t eat my first deviled egg until I was almost twenty. Don’t judge me! We’ve all got our faults :-)
The recipe I’m sharing today is the result of my first try at making deviled eggs and I’d say I did a pretty good job. Deviled eggs have never been a mainstay for summer cookouts in my family but with this recipe being so easy yet delicious, I’ll definitely be adding it to the rotation this year.
What You Need:
4 slices of bacon, cooked until good and crisp and then crumbled
2 tspn mustard
2 tbsp mayonnaise
2 scallions, sliced
1 tspn paprika
Place the eggs in a pot and cover with 1 1/2 inches of water. Add a tspn of salt and a tspn of white vinegar. Place on the stove and bring to a boil. Once boiling, allow to boil for two minutes. Cover and remove from the stove. Allow to stand covered for 12 minutes.
Why the white vinegar? Ever noticed that eggs are prone to crack while boiling? The white vinegar keeps the egg from seeping out as it boils.
*See! Substantial crack in my egg once boiled, yet no seepage. Vinegar saves again!”
Once the eggs have cooled down, peel and slice them in half. Remove the yolks and place them in a bowl. Use a fork to crumple the yolks. Add in the mustard, avocado, scallions and bacon. Mix until smooth.Use a ziploc bag with one of the corners snipped off as a makeshift piping bag. Or you could just use a piping bag if you have one.Pipe the creamy filling into the hollowed out egg halves.
Sprinkle with scallions, any remaining bacon crumbles and paprika. Store in the fridge until you’re ready to serve.The filling is savory with a bite from the raw scallion and saltiness from the bacon. The avocado adds just enough creaminess to truly take this party Spring/Summer party staple to another level!
One word: brunch.
Two words: Dutch baby
Three words: SO damn good!!
If you all haven’t figured out by now, brunch is my favorite meal of the day. So whenever I come across a recipe for a brunch dish that I haven’t had before I get ridiculously excited.
I was watching The Cooking Channel, as I do every.single.day, and there was mention of the Dutch baby. I’d never had one before so that meant I just had to make it.
So I did!
Strawberries are on their way to peak season so I decided to pair my Dutch baby with strawberries macerated in honey and accented by mint & lemon zest.
What You Need:
3 tbsp butter
1/2 cup flour
1/2 cup milk, room temperature
3 tbsp vanilla sugar(incorporate 1 teaspoon of vanilla into the sugar)
1/2 tspn kosher salt(only if using unsalted butter)
powdered sugar for dusting
Preheat the oven to 375 degrees. Place 2 tablespoons of butter in a cast iron skillet. Place it in the oven and let it melt.
Combine the flour, vanilla sugar, salt, eggs, 1 tablespoon of melted butter and milk in a food processor or blender and pulse until thoroughly combined, about 30 seconds.
Pour the batter into the cast iron skillet and bake for 25-30 minutes or until puffy and browned around the edges.
The Dutch baby comes out nice and golden brown, with that melted butter wedged between the creases. The puffiness is only temporary though, as it quickly deflates and has a thickness similar to a crepe.
You can simply dust this baby with powdered sugar or top with seasonal fruit like I did! Dutch babies are dense without being extremely filling. The taste is light yet buttery and sugary with the right amount of crunch around the edges. I literally didn’t want to stop eating it, especially with those fresh strawberries on top.
I will definitely be adding the Dutch baby to my brunch repertoire. It’s really too easy not to!