The Secret Recipe Club,
Classic Devilled Eggs
I am a member of The Secret Recipe Club, a wonderful global way to meet new friends as well as discover new blogs; this is my second entry into the event and what fun I had choosing a recipe from my secret partner’s blog:
Meet Megan, who lives in Boston, USA and is the cook, author, photographer and owner of my secret blog assignment:
I LOVE the pinny Megan! Here is what Megan says about herself:
I wouldn’t call myself a chef. I’m no Julia Child, Bobby Flay, or Alton Brown. But I do love to spend time in the kitchen. If I’m not there, you might find me sitting in front of the TV, watching the Food Network with a cookbook on my lap, copying tasty recipes that I find. Then I’ll make and post the recipes I find here. It’s an endless cycle that I enjoy–and I hope you can benefit from it too.
Devilled eggs, a perfect recipe for me as I have three chickens who are still laying an egg a day and I have about 2 dozen eggs to use at present…….and, I happen to love stuffed eggs too, and especially if they are piquant and spicy. I made these for apéritif snacks for the First Sunday in Advent and they went down a storm with my friends who dropped by for a drink on their way home. I spent an hour perusing through Megan’s recipes and then all of a sudden I saw her Classic Deviled Eggs recipe, which, is perfect for me and my expanding egg cartons! I went overboard and also made edible arrangements for the devilled eggs, the decorative idea coming from an old friend, Mary Pat.
We ate these Devilled eggs with chilled Chablis and the men also had a Pastis too…….the only change I made was to use English Mustard in place of the “yellow prepared mustard” which I took to be American mustard. The recipe that Megan shares on her blog originates f