#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)

#110 The Case of Poutine

" P outine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."— Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. For a vegan version, crumble vegan feta on French fries then pour vegan brown gravy over top (Bisto Instant Gravy...

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