Lemon-Herb Deviled Eggs & New Easter Traditions
In the interest of wanting to start some new traditions, I of course went straight to food. Usually, when I read a recipe, I can pretty much guess what it is going to taste like. I can read a list of random ingredients, put together the flavors in my head, and sort of know what the result will be like. I have a farely distinct palette and while I know that that has something to do with it, I believe that the majority of my ability comes from cooking, and reading a lot of recipes. Experimentation is a significant player too. Each recipe I try, with success or failure, teaches me something about my skills (or lack of) in the kitchen, my preference for certain flavors and techniques, and what foods taste like together.
All of those things aside, I recently looked at a picture and knew I had to make it. Forget ingredient lists. The picture looked so good, I practically ran to my kitchen to bake them.
Hot Cross Buns!
Yum, right? And ooooooh my goodness they are awesome. This is what I am talking about. Behold! My new Easter tradition! I will henceforth be making these every Easter. And maybe around Christmas too. And Labor Day. And Groundhogs Day.I got the recipe from here. I followed it exactly with no tweaking. If you are new to yeast breads and regard them as a rather scary endeavor, this is perfect for you. No kneading or guessing about how much flour. It is straight forward instructions and a very forgiving recipe. I highly recommend giving them a try. I also suggest that you eat one right out of the oven, with no frosting. Yeasty and wonderful!
As for the posting today, I thought I would give you a recipe to help use up all those hard boiled eggs leftover from Easter. No doubt you have been flooded with deviled egg recipes and I could be different and give you something original. Like Mock Turtle Soup. Blegh. But instead, I am going to leave you with one of my favorite deviled egg recipes. Lemon-Herb Deviled Eggs
Adapted from Bon Appetit
Refreshingly light and tangy, these are a delightful change from the norm. I love to bring them to a pot luck and watch them disappear!
6 hard boiled eggs
3 T sour cream
1 heaping T mayo
1tsp Dijon mustard
Zest of 1/2 lemon
Splash of fresh lemon juice
Cayenne Pepper to taste
Chopped fresh parsley or thyme
Peel eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in the rest of the ingredients and taste for seasoning. Spoon yolk mixture into whites. Sprinkle generously with chopped parsley and/or thyme. Serve immediately or cover and chill.