Saturday, October 13, 2012

Deviled Eggs

I feel tired and exhausted. Yesterday I took a four hour "quiz," or "learning experience," as our professor prefers to say. Either way, that was my Friday morning and I did this on four hours of sleep. Hopefully I didn't bomb it by too much. Coming home from school I realized just how much I wanted to brew and spent all afternoon and evening brewing up my annual Pumpkin Ale. This is going to be the strongest yet with an OG of 1.068. I'll refrain from posting much more until it's been kegged, tapped, and tried, but I expect it to be great. Afterward I went to a party until about 3:30 in the morning. I didn't drink much, but I certainly don't feel tiptop today. I'm too old to be out that late. ...so I've hung out all day today and read and am planning on going to an arcade for some family-friendly fun before getting to bed early.

In terms of food, I'm always looking for ways to use my Mayonaise once I make it, so today I tried making Deviled Eggs. They turned out well enough to serve at a party and are super easy to make.

Deviled Eggs



3 Hardboiled Eggs*
1 tbsp Mayonaise
1 tsp Dijon Mustard
2 Squirts Sriracha
Pinch of Garlic Powder
Pinch of Onion Powder
Salt and Pepper to Taste

Cut the Eggs in half and place their Yokes in a bowl. Mix together all the remaining ingredients and then spoon into empty Egg Whites. Enjoy.

*Cover eggs with about an inch or two of extra water in a pot. Bring water to a boil and let boil for 14 minutes. Immediately remove from heat and chill in cold water. These will be perfectly hard boiled. A couple minutes less boiling will make deliciously soft boiled eggs.

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