Deviled Eggs

Every once in while you might crave a little super-simps savory treat.  This fits that ticket:  Deviled Eggs. No occasion needed.  

Deviled Eggs

Ingredients:

6 or 7 Hard Boiled Eggs, Peeled and Silced in Half

4 Tablespoons Mayonnaise

1 Teaspoon (generous) Yellow Mustard 

1/2 Teaspoon Black Pepper

Step 1:  Place mustard and mayonnaise in a small bowl.  

Step 2:  Remove the yolks from the eggs and add to the bowl with the mayo/mustard.  Mash together until smooth.  Add pepper and mix thoroughly.

Step 3:  Carefully divide the mixture among the egg whites.  I like to use my little scooper.  It makes it go quickly and cleanly and seems to measure out the perfect amount!  If you don't have a scoop, you can use a spoon.  

Viola!  Deviled Eggs:

Optional Step 4:  Garnish!  I typically sprinkle the deviled eggs with paprika.  But why stop there?  You can garnish with almost anything.  The sky is the limit!  In the below photo I garnished each with paprika and two of each with the following:  bacon bits, black sesame seeds, green onion, capers, parsley, broccoli and salami.  Now, that's what I call a sampler!

Frittata with Spinach, Bacon and Onion

Here's a quick meal for you - Frittata with Spinach, Bacon and Onion.  

God Bless the Incredible Edible Egg :) 

I can bring home the bacon.  And fry it up in a pan. . . . .(name that line!!)  Typically, I'm a big ambassador of baking bacon, but sometimes you want to fry it . . like in this wonderful, 1-pan meal.  And please ignore my stove that really needs to be scrubbed.  I vow to never buy another stove with a white glass-top.  EVER.

Mmmmmmmmmmmm  . . .couldn't resist another bacon shot.  If only this was a smello-blog.

While the bacon is cooking and teasing your taste-buds with their aromatic wonderfulness, beat two eggs in your favorite mug.  This is not my favorite mug.  But it was the only clean mug.  Rest are in the dishwasher.

Once the bacon is cooked to your fancy, remove it from the pan and drain it on a paper towel lined plate and set aside.  Do not remove the grease from the frying pan.

Now, add a large handful of fresh spinach to the hot pan.   Meanwhile, chop up your bacon.  As well, dice up some red onion.  Saute the spinach until wilted.

 

  Now add your beaten egg.

And thin sprinkle on your bacon and red onion.  I just love the sweetness of red onion in this dish.

Now, I'm not a master of flipping eggs in the pan.  My hubby is, I am not.  And I don't like runny eggs.  I like my eggs nice and firm.  Hence, I like to put a lid on pan to steam the eggs through.  That way, the top gets cooked too . . .and no runny eggs.

However, you can try to flip it.  After all, you'll never get it right unless you try.  Not too shabby, if I do say so myself ;)

And then plate this baby up and garnish with some sour cream and fresh cracked black pepper.  Ooo-lah-lah . . .fancy eggs!

Frittata with Spinach, Bacon and Onion

Ingredients:

2 Eggs

2-3 Strips of Bacon

1 Cup Fresh Spinach Leaves

1/4 Cup Red Onion, diced

Sour Cream (optional)

Step 1:  Cook the bacon in a frying pan.  Remove the bacon from the pan once it is cooked through.  Drain on paper towels.  Do not discard the grease.

Step 2:  Add the Spinach to the pan and saute until wilted.  Meanwhile, chop the bacon and dice up the onion.

Step 3:  Beat two eggs and pour them into the fry pan (and over the wilted spinach).  Then, sprinkle the bacon and onion over the top of the egg.

Step 4:  Let the egg cook until firm all the way through.  

Step 5:  Remove from the pan and garnish with sour cream.  Enjoy!