Easy Peeling Deviled Eggs

One thing about deviled eggs that is not easy is peeling cooked eggs. I always knew the older the egg, the easier to peel. Reason being is that the PH in the egg increases as it gets older. I always try to buy my eggs a week before I boil them. That helps, but not always. I have been making deviled eggs all of my life and I admit, I have been making them the wrong way!  For this recipe, I used freshly bought eggs, not a week or a day old and they peeled perfectly.

Ingredients:

8 eggs  (room temperature)

Salt and pepper to taste

3 Tablespoons  Mayonnaise

3 Tablespoons Mustard (your choice, yellow, Grey Poupon, grainy, whatever you prefer)

Paprika, or McCormicks Salad Supreme

Chives, optional

Bring a quart of water to boil on your stove. Add room temperature eggs to the boiling water.  ( in the past I used cold eggs, cold water)  boil for 5 minutes, remove from heat and place a lid on the pot for 15 minutes. Drain water and cool eggs in cold water for 15 minutes. Perfect peeling eggs and my eggs were not a week old!  I was so happy!

Peel eggs, slice eggs in half and remove yolk, placing in a separate bowl.  Mash egg yolks with fork or potato masher.  Add salt and pepper.  I used about 1/8 teaspoon of each.  Add mayonnaise and mustard and mix well.  Spoon egg mixture back into egg whites.  Top with Paprika or Salad Supreme and chives, optional.  *The more eggs you boil and prepare, your mustard and mayonnaise will increase. Easy peeling eggs every time!  Enjoy!

Bunny Cake


To celebrate spring and Easter, I am sharing a yummy moist vanilla cake and frosting. The cake is decorated in edible grass with a Lindt chocolate bunny and Easter peanut M & M’s. 

Ingredients:

2 3/4 cups flour

1 2/3 cup sugar

1 Tablespoon baking powder

1 teaspoon salt

3/4 cup oil 

1 egg

4 egg whites

1 cup buttermilk 

2 1/2 teaspoons vanilla

Preheat oven to 350 degrees. Prepare 2 nine inch pans with grease and flour. Line with parchment and grease and flour that too. 

Mix all of the dry ingredients with whisk attachment on low speed to blend. Add oil.  Add egg whites one at a time, finishing with the whole egg. 

In a small bowl, combine buttermilk and vanilla extract. Add this mixture 1/3 at a time to the batter.  Beat 1-2 minutes after every addition. 

Pour batter into prepared pans. Bake for 25-30 minutes or until a tester is inserted and it comes out clean.  Cool completely before frosting. 

Frosting:

1 1/2 sticks of softened unsalted butter

1 cup of solid vegetable shortening, I used Crisco

5-6 cups of powdered sugar 

2 teaspoons of vanilla 

2-4 teaspoons of milk

Blend butter and Crisco together.  Add vanilla. Slowly add powdered sugar. Add milk to desired consistency. Spread on cooled cake. 

Decorating:

2 bags of edible Easter grass, can be found at JoAnns and Walmart

1 chocolate bunny, I used Lindt

Peanut M & M’s for the Easter eggs or jelly beans

Cut edible grass into strips and pat onto cake. Grass is completely tasteless. There is no flavor to it at all. I chose to use this in place of coconut because I am in the only one in my family that likes it!  Place chocolate bunny in center and scatter the Easter eggs in the “grass”. Enjoy!