I know I’m late to the game since I didn’t post this deviled egg recipe on Easter, but nonetheless, here it is now. :) My family doesn’t do Easter baskets, egg hunts, etc. anymore, so my mom and I figured we’d be somewhat festive by whipping up some deviled eggs.
We’d never added avocado to the filling before, so we wanted to give it a try. Though the avocado flavor was subtle, it was recognizable–and delicious! Of course, traditional deviled eggs never fail, so we used my grandma’s recipe for the rest of the eggs.
If you’re looking for more deviled egg inspiration, head over to Egg Me On.
Hope everyone has a great weekend. I’ll be spending the weekend in the desert at Coachella. Crossing my fingers it doesn’t end up raining!
I’ve recently been inspired to recreate delectable dishes I’ve eaten at various restaurants. I give full credit to my friend, Ellen, for this idea.
I’ve already attempted to recreate the white truffle mac & cheese from Taste on Melrose, the Moscow mules from The Hudson LA and the Burrata pizza from Bottega Louie in Downtown LA.
Most recently, I took a stab at imitating the Californian asparagus with parma prosciutto, ricotta salata and fried egg from Eveleigh on Sunset.
Though I wouldn’t consider my interpretation up to par with the dish at Eveleigh, it came pretty close. The combination of the silky and salty prosciutto, slightly charred asparagus and gooey fried egg was divine. The dish is best served hot, so timing the preparation correctly is crucial. No one wants to eat cold eggs!
If you remember, I recently featured a product review for Swanson Health Products. Linda over at Savoring Every Bite just posted a fabulous recipe for medjool date and walnut bread for Swanson’s blogger recipe contest. Be sure to check it out and show her some love!
Hope everyone had a wonderful Easter! I spent the entire day with my family, enjoying a delectable brunch at our country club and then relaxing at home.
Naturally, I had an urge to bake, so I made Martha Stewart’s recipe for these adorable mini Easter egg cakes. Instead of using a glaze, as suggested in the recipe, I decided to make a frosting. I figured this would guarantee a thorough coating of the cakes and would give them a stark white color to resemble an egg.
Not only were the cakes adorable, but they were delicious–especially with the lemon curd filling, or shall I say egg yolk.
Christmas morning would not be the same without my dad’s more than restaurant worthy eggs benedict. We always purchase the ingredients in advance so that he won’t have any excuse for not making this delicious breakfast or brunch.
My dad has mastered this recipe over the years, which inspired me to highlight his Christmas morning tradition on my blog. The gooey egg, savory Canadian bacon and crisp muffin topped with the lemon infused hollandaise sauce make a delectable combination.
I’m already looking forward to this breakfast next Christmas. Too many calories and too unhealthy to eat more than once a year!