- 12 hard-boiled eggs (peeled and cut in half with yolks smashed in a bowl)
- 1/2 cup frozen chopped spinach, thawed, drained and squeezed
- 1/4 cup mayonnaise
- 1/4 cup cooked chopped bacon
- 2 1/2 tablespoons cider vinegar
- 2 tablespoons butter
- 1 tablespoon sugar (opt-taste first without)
- 2 teaspoons black pepper
- 1/4 teaspoon salt (or more if you desire)
- cayenne pepper (optional)
- paprika (optional)
fold all the ingredients with the mashed yolk and mix well.
place filling in a strong zip lock bag or piping bag and fill the eggs with mixture.
sprinkle cayenne pepper and paprika and serve.
*to boil eggs, fill pot with eggs and cold water (enough to cover eggs). Place on stove under high heat until it boils. Turn heat down to low and cover and let simmer for 8 minutes. Thoroughly rinse in cold water. Egg shells should peel off easily.
An absolute must as an accompaniment to curry or wonderful as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea flour batter. Serve these with coriander chutney o ...
When I was a kid, the only time we ever had meatballs was with spaghetti or in albondigas soup. It never occurred to me that one could simply have meatballs with sauce, until I wandered into an Italian restaurant in San Francisco and ordered some, as an appetizer, or so I thought. To me, meatballs were small little things and three of them would have made a lovely starter for the more substantial entré to follow. Hah! My eyes practically fell out of their sockets when the meatballs arrived. They were almost the size of baseballs. Holy moly. But they were fabulous, and it just meant I had more food to share with my friends.