This easy devilled egg recipe has a nice onion twist that will make your guests beg you for the recipe. The secret is to always taste the yolk mixture for the correct kick. To make more eggs, simply double recipe.
1Put eggs in a pot of cold water and heat until the water boils. As soon as it boils, turn off the heat and let sit for 15 minutes. Then cool the eggs (in the pot) in the fridge at least 2 hours (I usually do it overnight).
2Once cooled, peel the eggs and cut in half. Once in half, plac the yolks in a bowl. Add the mayo, mustard, pepper, dried onion, and salts to the yolks and mix (I use an electric mixture for about 30 seconds). Taste the yolk mixture and add more onions/salts to taste being careful not to add too much salts.
3Using a pastry bag (or spoon), fill the egg whites with the mixture and sprinkle with paprika. Chill a half hour (or more) and serve.
JK Denim from Koalipops teaches you how to make an army of stormtroopers! Download your free stencils here.
"Mob Wives" Star Renee Graziano Makes Meatballs
In the premiere episode of My Food Thing, CHOW.com’s new video series showcasing fun culinary encounters with celebrities, Mob Wives star Renee Graziano takes a break from filming the hit VH1 reality series to make meatballs with her sisters and nephew. [Ed. note: This video contains language that may not be safe for work.] My Food Thing features culinary encounters with celebrities as they share their private "food thing." From rock stars talking about their favorite spots to eat on tour, to grocery shopping with TV's hottest stars, My Food Thing is a window into the lives of fan favorites.
Avocados are packed with antioxidants, healthy fats, vitamins and minerals. But have you ever noticed those weird strings?! Sometimes the flesh is a darker brown color, making them easier to see.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.