For some reason, I thought I didn’t like deviled eggs…that was until now! I had ended up buying a dozen eggs, which I never do, and realized I needed to think of something to do with all of them. After flipping through countless recipes, I decided the easiest thing would be to make a bunch of deviled eggs and just use them as my lunchtime snack for the week.
The recipe I found calls for four eggs, but you can really use whatever you have and just adjust the ingredients a bit to fit that number. This is one of my new favorite Sunday lunch/dinner prep ideas! Enjoy!
4 large eggs
2 tablespoons reduced-fat mayonnaise
1 teaspoon cider vinegar
1/2 teaspoon Dijon mustard
Pinch black pepper
Chopped fresh flat-leaf parsley or paprika
- Place eggs and enough cold water to cover by at least 1 inch in medium saucepan; bring to boil. Immediately remove saucepan from heat and cover. Let stand 15 minutes. Pour off water and rinse eggs under cold running water until cool.
- Peel eggs. Cut eggs lengthwise in half and remove yolks. Transfer yolks to small bowl and mash with fork until smooth. Add mayonnaise, vinegar, mustard, salt, and pepper; stir until mixed well.
- Place egg whites on a plate. Spoon yolk mixture evenly into egg white halves or spoon yolk mixture into pastry bag fitted with star tip and pipe into egg white halves. Sprinkle with parsley or paprika and serve or loosely cover and refrigerate up to 4 hours.
Check out this recipe and a ton of other great ones, here.
Most weeks I try to have Sunday be the day where I wake up and cook for the entire week. It works most of the time. 🙂
One of my favorite things to buy are petite potatoes. I dice them up and they cook in no time and are the perfect thing to have in the fridge as a side with most dinners.
A delicious tip I got from one of my old co-workers, Beverlee, was to take advantage of those handy Lipton Onion Soup Mix packages! Now, this is not something you probably want to do all the time since it adds a bit of unneccessary salt to everything, but it definitely is a nice treat every once in a while.
All I do is quickly chop the potatoes into small bite size pieces and throw into a bowl, toss with a little bit of extra virgin olive oil and pour out the soup package. Mix it all up and pour out onto a cookie sheet and bake at 350 until you can pierce them with fork…roughly about 20 minutes.
One of my favorite treats to mix up my average dinner!
Hope you enjoy!
Working various receptions has taken up the past couple of nights for me, so I have not had a second to make any meals for myself. With that said, I was lucky enough to have a delicious dinner on Thursday night!
The menu included:
HAPPY BOY FARMS BUTTER LETTUCE WITH ROASTED DEVOTO FARMS PEARS, POMEGRANATE SEEDS, AND CANDIED WALNUTS WITH A SPARROW LANE REN APPLE BALSAMIC VINAIGRETTE
PAINTED HILLS BAVETTE STEAK or VEGETABLE WELLINGTON WITH FIELD TO FORK FARMS FINGERLING POTATOES, ROASTED CIPPOLINI ONION, AND FIELD TO FORK FARMS GREEN BEANS WITH BORDELAISE
CORDILLERA DARK CHOCOLATE AND SEA SALT TART WITH HAZELNUT AND CARAMEL
I must say, having tasty food makes working late a lot easier!