An always changing vegetable salad with tasty creamy filled deviled eggs. The perfect company for any meat dish but it’s even flawless on its own.
As I recently have some time, I had been surfing on the internet yesterday. Attempting to find new, stirring thoughts, inspirational meals that I have never tested before, to treat my loved ones with. Looking for a while unfortunately couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I stumbled on this delightful and simple treat by luck at Suncakemom. The dessert seemed so delightful on its snapshot, it called for prompt action.
It was not so difficult to imagine the way it’s created, how it tastes and how much my hubby is going to enjoy it. Actually, it is quite simple to delight the guy when it comes to treats. Anyways, I visited the site and simply used the step by step instuctions that were accompanied by wonderful graphics of the procedure. It really makes life much easier. I could imagine that it is a bit of a inconvenience to shoot photographs down the middle of baking in the kitchen as you may normally have gross hands so that i really appreciate the time and effort she placed in for making this post .
Having said that I am inspired presenting my own, personal recipe similarly. Appreciate your the idea.
I was fine tuning the main recipe to make it for the taste of my loved ones. I can say that it was an awesome success. They enjoyed the taste, the consistency and loved having a delicacy like this in the middle of a lively workweek. They ultimately requested even more, a lot more. So the next time I am not going to commit the same mistake. I am going to double the volume .
Deviled Egg Salad first posted on Suncakemom.
Dice up all the ingredients to equal size. As we have peas we have to cut them up to the size of peas to cook them evenly.
Cook the carrots and peas until the carrots are tender, for about 10 minutes.
When the the vegetables are done drain the water and cool the vegetables under running cold water until cool to the touch.
Meanwhile the vegetables are cooking, prepare the mayo. Check out here how to make homemade mayonnaise.
Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.
When the vegetables are cooked, cooled and drained mix them with the apple, cheese then add them into the mayo sour cream mixture. Mind not to add warm ingredients into mayonnaise as that will break the emulsion.
The vegetables salad is done. Put it into a big enough bowl or tray and place it into the fridge to cool down for a couple of hours.
Boil the eggs for about 15 minutes. Add a half teaspoon of baking soda to the water which will facilitate the peeling of eggs in case we have too fresh eggs.
Peel the eggs, cut them in half and take the hard yolk out into a bowl.
Gradually mix about a cup of previously prepared sour cream mayo with the egg yolks until we get the desired consistency. Mind that it will harden a bit in the fridge. This is the time to add the optional pepper, paprika and our favorite spices and herbs as well.
Fill the mixed yolk back into the hardened egg whites.
Place the deviled eggs into the fridge to cool down for an hour or until serving.
Vegetable salad and deviled eggs don’t require special attention when putting them together. We can simply place the eggs on top of the salad in the bowl but of course we can let our imagination run wild and plate it as fancy as our skills let us to do so.