Tag Archives: celery

Deviled Eggs Revisited (Recipe)

I did deviled eggs last fall but I didn’t include a recipe. While I was stuffing my face with these last week I decided that something I love enough to overeat every time I make should be shared. I often find that the simplest things to make taste the best.

Ingredients:

  • 12 – Eggs.
  • 1/2 cup – Mayonnaise
  • 2 Tbsp – Dijon Mustard
  • 1 stick – Minced Celery
  • 12 Slices – Double Smoked Bacon
  • 24 – Cherry Tomatoes
  • Salt, Pepper, and Smoked Paprika to taste
  • Chopped Chives for garnish

 

Deviled Eggs

Click for full size

 

Method:

  1. Hard boil the eggs and take off the shell.
  2. Cut the eggs, in half, lengthwise and remove the yolk into a bowl.
  3. Use a fork to mash up the egg yolks and combine with the mayonnaise, dijon mustard, celery, salt, and pepper until smooth.
  4. Fill each egg white with the egg mixture.
  5. Fry off the bacon and use the smokey bacon fat to cook the cherry tomatoes in on medium heat until they just burst a little.
  6. Garnish with more minced celery and chopped chives.

Tips:

  • The egg mix can also be used in an egg salad sandwich (egg salad sandwiches with smoked bacon is in my top 10 all time best sandwiches).
  • They can be made in advance and stored in the fridge until you are ready to serve them.
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Sour Cream & Chive Potato Salad

Usually I am inspired by classics that I love. Usually it is something I’ve grown up eating. This week however, I was inspired by something that always lets me down. This is of course mostly my fault since the only times I’ve eaten potato salad is when it comes as part of a combo involving chicken at the grocery store. The last potato salad I had was not too long ago from Loblaws. I decided I had had enough. I had to make my own to see what a real potato salad is like.

Potato Salad

Ingredients:

  • Potatoes cut into chunks roughly a sq. inch.
  • Sour Cream.
  • Chives.
  • 1/2 Celery stalk per potato, chopped.
  • Black Pepper.
  • Salt.
  • Olive Oil.

Method:

  1. Preheat oven with oven tray inside at 400f.
  2. In a bowl combine potatoes with olive oil, salt, and pepper (all to taste).
  3. When heated, place the oiled and seasoned potatoes onto the hot tray and put back in oven for 35 minutes.
  4. In the meantime chop the celery and the chives.
  5. Combine roasted potatoes with sour cream, celery, and chives in a bowl.

It turns out potato salad is a great accompaniment for chicken after all. It is a great dish you can make a lot of since it tastes great warm or cold. I often make enough potato salad to last me a few meals. I just have the potato salad hot the first time and cold all of the other times.

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