#239 The Case of Devilled Eggs

I like my Devilled Eggs devilish (thus the chilli pepper flakes)! How about you?

Devilled Eggs

6 extra large or jumbo eggs, hard-boiled and shelled

1 tablespoon mustard

3 tablespoons mayonnaise

1/4 teaspoon curry powder

pepper

chilli pepper flakes

Slice the eggs in two, lengthwise, wiping off your knife between cuts to keep egg edges clean.

Separate the yolks from the whites—setting the whites on your serving dish and dropping the yolks into a small bowl.

Mash/whip the yolks gradually with the mustard, mayonnaise, curry powder and pepper to taste until you have a light, creamy and smooth paste.

Fill a piping bag with your yolk filling and pipe it into your white "boats".

Sprinkle with chilli pepper flakes to taste.

Makes 12 Devilled Eggs.

♥ Becki

PS Sure, Devilled Eggs can be made ahead. Store your white "boats" upside down on a clean cloth, to absorb moisture, in a sealed container, in the fridge. Store your yolk filling in the piping bag, in the fridge. Assemble just before serving.

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#257 The Case of Cacio e Pepe

T his recipe is the simplest of the simple and yet it feels decadent to me. Posh even! enough spaghetti for 2 2 tablespoons vegan butter 1 teaspoon coarsely grated black peppercorns (about 50 turns of the grater) plus a little more pepper to grate on top 3/8 cup vegan Parmesan (1/4 cup grated) salt Cook the spaghetti. In the meantime, toast the pepper in a pot on medium-low heat for about 30 seconds or until aromatic. Swirl in the butter and melt it slowly. Do not brown. You can turn the heat right off when it's ready. Reserve 1 cup of the pasta cooking water. When the spaghetti is just about al dente, pour 1/2 cup of the reserved pasta water into the butter mixture. Then drain the spaghetti and toss it in. Raise the heat to medium-high and mix vigorously with tongs. Stir in the grated Parmesan and more pasta water, if needed, to create a creamy sauce. Salt to taste. Plate. Grate the rest of the cheese and some additional pepper on top. Serves 2. ♥...

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