Vita Marie Lovett

Since we have eggs coming out the wazoo, I thought I might share two of our favorite egg recipes:

Yummy Deviled Eggs

12 hard boiled eggs, shelled and cut in half the long way

1/3 cup mayonnaise

2 tablespoons Dijon or Country style mustard

2 -3 tablespoons of the brine (liquid) from a jar of capers

2 tablespoons minced parsley

Salt

Paprika

Scoop out the yolks from the egg halves into a medium bowl and mash them with a fork.  Mince two of the egg white halves into the bowl.  Add the mayonnaise, mustard, parsley and caper liquid and mix well.  Add a splash more caper liquid if filling seems too stiff.  Add salt to taste.  Spoon into the egg halves, then dust with paprika.

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U T Deviled Eggs

(these come out “orange” color, in the spirit of University of Tennessee)

Just mix the 12 egg yolks with 1/3 cup of French Dressing and 1 Tablespoon of Liquid Smoke Flavoring!

(Cute Deviled Egg plate from Rusty, Murano Glass Chicken from Tami & Fred)