Sweet Relish Deviled Eggs

With all the egg recipes I’ve posted you would think I’d have shared a deviled egg recipe a long time ago.  The truth is, I never had a recipe before; I just kind of added whatever, and then a little more of whatever until it tasted good.  So I decided I needed to take the time and measure everything so I could share the recipe.  Little Chef wanted to help as usual, so I let her peel the eggs.  While she was doing this I left the kitchen for another chore.  When I returned she already had them peeled, washed, cut in half, the yolks were mashed up, and most of the ingredients were in the bowl.  When I told her I had wanted to measure the ingredients, she looked at me like I was from Mars.  So I explained that I wanted to share the recipe as a blog post.  She rolled her eyes…..that happens A LOT since she turned eleven last month.  It seems the older she gets, the more ridiculous I get.  Anyway, I decided to just look in the bowl and “guess” at how much of what she had put in and go from there.  Her eggs turned out VERY yummy, so I was hoping I had “guessed” correctly.  The next weekend I made the eggs again using the “new recipe” and took pictures along the way. They tasted just like Little Chefs yummy eggs!  Maybe I should have called these “Little Chefs Sweet Relish Deviled Eggs”?  Maybe not,… I don’t need the eye roller getting a big head or anything.

Sweet Relish Deviled EggsStart off by hard boiling a dozen eggs.  Here is my tip on how to boil and EASILY peel farm fresh eggs.  It’s a life saver if you have very fresh eggs and you don’t want them mutilated when you peel them.  After you have peeled the eggs, wash them, cut them in half and place the yolks into a bowl.

Deviled EggsMash the yolks with a fork, add the rest of the ingredients and stir well.  Then taste it….salt?…pepper?…more relish?  It’s all up to you!

Making Deviled EggsThis came out a little lumpy, so I used the immersion blender on it for a few seconds. (Love that thing!)

After it’s all mixed up, spoon the filling into a plastic bag, seal the bag, cut a small hole in the bottom corner, and squeeze the yolk filling through the hole into the empty egg whites.  For years I would carefully spoon the filling into each egg, the plastic bag method is WAY faster, and much more fun!

eggsSprinkle a little paprika on top and you’re done!

All DoneHere’s Little Chefs recipe for delicious “Sweet Relish Deviled Eggs”:

5.0 from 2 reviews
Sweet Relish Deviled Eggs
 
Makes 24 deviled eggs.
Author:
Ingredients
  • 1 dozen hard boiled eggs peeled
  • ½ cup mayo
  • ¼ cup sweet relish
  • 1 tablespoon mustard
  • 2 teaspoons horseradish sauce
  • salt and pepper to taste
  • paprika for sprinkling
Instructions
  1. Cut your peeled hard boiled eggs in half length wise.
  2. Place the egg whites on a tray and the yolks in a mixing bowl.
  3. Smash the eggs yolks with a fork.
  4. Add the first 5 ingredients to the yolks and stir.
  5. If it's to lumpy for your liking you can use an immersion blender to make it a little smoother.
  6. Do a taste test and add salt and pepper if needed.
  7. Spoon the filling into the egg whites or use a plastic bag as described above.
  8. Sprinkle each egg with a little paprika.

 

This post was shared at: The HomeAcre HopThrifty Thursday  – Frugal Days Sustainable Ways –  Weekend PotluckFoodie FridayHomemade MondaysClever Chicks Blog HopThe Homestead Barn HopMeal Planning MondayTuesday With a TwistThe Backyard Farming Connection

 

Homemade Egg Noodles

Homemade Egg NoodlesI had never thought of making my own noodles until we got chickens.  Once all seventeen  ladies started laying, anything with the word “egg” in it caught my attention, so I decided to give egg noodles a try.  I’m so glad I did because they are DELICIOUS and fun to make.  My girls love to help make them, and noodles are surprisingly forgiving.  You really can’t mess them up.  🙂

If you have fancy equipment like a food processor and or a pasta maker, please feel free to utilize them and make your noodle making experience a little easier.  I don’t have either one of those things….. and that’s where kids come in handy.

Put a cup of all purpose flour in a mixing bowl and add 2 eggs with 1/4 teaspoon of salt.

flour and eggsStir until you have a sticky clump of dough, then turn it out on a well floured surface.  Knead the dough until its smooth and no longer sticky or clumpy.  You will need to add flour as you knead to keep it from sticking to the table and your hands.  (Okay, I know that’s bad, but I couldn’t resist!)  The amount of flour you add will depend on how big your eggs were.  If you get too much flour and it gets too dry just add a little water.  Like I said, it’s forgiving….just keep kneading and adding until you have a nice smooth dough.  When you have achieved a nice smooth unstickyness, put the dough into a plastic bag and let it rest for about 15 minutes.

After it has had a rest, sprinkle flour on the table, the dough, and the rolling pin.  You don’t want it sticking to anything.

Egg Noodle Dough Roll the dough out very thin.  The noodles will puff up when you cook them, so the thinner the better.  Cut the dough into strips with a knife or a pizza cutter.  You can make long skinny noodles, short fat noodles, or any size in between.  What kind you make will depend on what you are going to use them for.  If the kids are “helping”, you will end up with an interesting variety of shapes and sizes!  It’s all good, cuz it all eats good! 😀

egg noodlesYou can cook them right away in boiling salt water, or by adding them to a simmering pot of soup.  They will only take a couple minutes to cook, so keep your eye on them.  You can also put them on a cooling rack to dry.  It will take two to several hours to dry depending on how thick they are.  When they are COMPLETELY dried, store them in a bag or a jar for up to a month.

5.0 from 2 reviews
Homemade Egg Noodles
 
Author:
Ingredients
  • 1 cup of flour
  • 2 eggs
  • ¼ teaspoon salt
Instructions
  1. Put all the ingredients into a bowl and stir until it all comes together, it will be sticky and lumpy.
  2. Turn the dough out on a well floured surface, knead and add flour until you have a nice smooth dough that is not sticky. If you get to much flour just add a little water until you get it right.
  3. When you have the right consistency put the dough in a plastic bag and let it rest for about 15 minutes.
  4. Place the dough on a well floured surface and sprinkle flour on the dough and rolling pin.
  5. Roll dough out very thin and cut into noodles with a knife or pizza cutter.
  6. You can cook them right away in boiling salt water or dry them completely and store for up to a month.

 

This post was shared at: Clever Chicks Blog HopThe Homestead Barn HopHomemade MondaysThe Backyard Farming ConnectionTuesday With a TwistThe HomeAcre HopThrifty ThursdaysFrugal Days Sustainable WaysWeekend PotluckSimple SaturdaysSimple Living Saturdays

Easy Homemade Thousand Island Dressing

It’s November (just in case you weren’t aware), and when I start thinking about Thanksgiving dinner, I start thinking about this salad dressing.  It’s a recipe I got from my grandma many moons ago.  It’s so simple, DELICIOUS, and paired with my grandma’s special green salad, I wouldn’t want to have a Thanksgiving dinner without it!

Thousand IslandAll you need is mayo, chili sauce or ketchup, sweet relish, and one hard boiled egg.

IngredientsI used organic ketchup and I found a sweet relish that didn’t have corn syrup.  Stir everything together and that’s it!

DressingNow you’re wondering what my grandma’s special green salad is….that will be coming next week! 🙂  Have you started thinking about Thanksgiving dinner yet?

5.0 from 3 reviews
Easy Homemade Thousand Island Dressing
 
Author:
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons chili sauce or ketchup
  • ½ cup sweet relish
  • 1 hard-boiled egg, diced
Instructions
  1. Stir together all the ingredients and use on your favorite green salad or for a veggie dip.

 

The Perfect Eggs for Breakfast Sandwiches

DSCN5058 (578x640)-1I know, I know, you’ve all seen this trick of cooking eggs in muffins tins.  It’s a great idea, don’t you think?  Our family has been enjoying these allot!  The only thing I do differently is cook them in a JUMBO muffin tin.  They are bigger around and fit PERFECTLY on English muffins and biscuits.

DSCN5064 (640x480)-1Crack eggs into jumbo muffin cups (grease them first) add salt and pepper and bake at 350 degrees for 10-15 minutes and you have the perfect eggs for those yummy breakfast sandwiches.

Here are some that we’ve been enjoying….the possibilities are endless!!

DSCN5115 (640x480)-1This is a toasted, sour dough English muffin with cheddar cheese, bacon and a perfect egg!

Click here for an easy, mess free way to cook bacon!

 

 

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This is a toasted, whole wheat English muffin with egg and cheese. I had to make my 8 year old stop eating so I could get this picture.  She wasn’t very patient for some reason??

 

 

DSCN6084 (640x480)-1This is a homemade whole wheat biscuit with a sausage patty made with my homemade breakfast sausage seasoning and a perfect egg!

Egg Salad – 3 Ways

If you’re like us, you have a bunch of these in your fridge right now.  😀

DSCN5995 (640x480)-1They are absolutely beautiful, but they can’t stay in the fridge forever!  Here are three delicious ways to use up those Easter eggs that are taking up space in your fridge.

If you don’t already have hard boiled eggs check out this post “How to Cook and EASILY Peel Farm Fresh Hard Boiled Eggs”.  Even if you don’t have farm fresh eggs this is a great method for perfect hard boiled eggs.

#1 –  “Creamy Egg Salad”

Start with 12 hard boiled eggs, peeled and rinsed.  Chop the eggs into little pieces.  I use an egg slicer and slice the egg one way and then turn the egg and slice it the other way.

DSCN5165 (640x480)-1After you have all your eggs chopped up in a bowl add: mayo, mustard, horseradish, and sweet relish.  Mix all together real good and give it a taste.  Now you will know how much seasoning salt and pepper you want to add.  Don’t over do the salt….you can always add more but you can’t take it out!

DSCN5185 (640x480)-1This is Creamy Egg Salad on Sour Dough Bread…..Yummm!

 

#2 – “Dill Egg Salad”

This one is my favorite! If you don’t like pickles then skip down to the last recipe ‘cuz this is happy pregnant lady with a pickle craving good!!

Chop your 12 hard boiled, peeled, and rinsed eggs into a bowl.  Add: mayo, dijon mustard, dill, pickle juice, and chopped dill pickles (our favorite dill pickle is – Nalley’s Elites Garlic, Dill & Onion Petites – they are little, crunchy, and absolutely DELICIOUS!).

DSCN5394 (640x480)-1My mouth is watering just thinking about those pickles….anyway, mix everything up thoroughly and then take a bite….add salt and pepper if or as needed.

#3 – “Bacon and Egg Salad”

Begin by slicing your 12 hard boiled, peeled, and rinsed eggs into small pieces.  Add mayo, sour cream, green onions, bacon bits, (here is how I easily cook bacon in the oven) salt, and onion powder to the egg pieces.  Stir together well and give it a taste.  Add more salt if needed and pepper to taste.

DSCN6028 (640x480)-1

5.0 from 1 reviews
Egg Salad - 3 Ways
 
These recipes can easily be cut in half if you don't want this much.
Author:
Ingredients
  • # 1 - Creamy Egg Salad:
  • 12 hard boiled eggs - peeled and rinsed
  • ½ cup mayo
  • 1 tbls mustard
  • 1 tbls horseradish
  • 2 tbls Sweet Relish
  • Seasoning Salt and Pepper to taste
  • _________________________________________________________
  • #2 - Dill Egg Salad:
  • 12 hard boiled eggs, peeled and rinsed
  • ½ cup Mayo
  • 1 heaping tablespoon of dijon mustard
  • 1 tsp dill
  • 1 tbls pickle juice
  • ½ cup chopped dill pickles (your favorite brand)
  • salt and pepper to taste
  • _________________________________________________________
  • #3 - Bacon and Egg Salad:
  • 12 hard boiled eggs, peeled and rinsed
  • ¼ cup mayo
  • ½ cup sour cream
  • 2 tbls chopped green onions
  • 8 slices of bacon cooked and crumbled
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • More salt to taste
  • Pepper to taste
Instructions
  1. These instructions work for all 3 recipes.
  2. Take your peeled and rinsed hard boiled eggs and chop them into small pieces.
  3. Add the rest of the ingredients except the salt and pepper to your chopped eggs and mix thoroughly.
  4. Taste it, then add salt and pepper to taste.

 

 

How to Cook and EASILY Peel Farm Fresh Hard Boiled Eggs!

First of all I want to mention that this method is not just for farm fresh eggs.  Store bought or strait from the coop, your end result will be beautiful hard boiled eggs!

Have you ever tried to peel a farm fresh hard boiled egg?  I have, and it’s not a pretty sight. Unlike older, store bought eggs, no matter how hard you try the shell will not let go of the egg, leaving you with a lumpy, broken mess!!  With my new egg laying machines and tons of fresh eggs the only thing I could think to do was hide a dozen eggs in the back of my fridge and wait for them to get old (the older the egg the easier it is to peel).  This works as long as you know two weeks in advance when you are going to want a hard boiled egg.  I don’t know about you, but when I want egg salad, I want it now, not two weeks from now!!

That was not my only problem with hard boiling eggs, I usually over boiled them and ended up with a green ring around the yolk….for some reason greenish colored, lumpy, deviled eggs are not very appetizing.  So I started researching and experimenting, and experimenting, and experimenting…….and this method left me with sun colored yolks and EASILY peel-able eggs!

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Start by placing a pot of water on the stove to boil.  Make sure it’s enough water to cover the eggs.  While your waiting for the water to boil take a (clean) thumb tack and poke a small hole in the fat end of each egg.

DSCN5385 (640x480)-1Be careful, you want to make a hole but not push the tack all the way in.  The goal here is to put a tiny hole in the shell where the air sack is and not poke through the membrane inside.  When the water is at a hard boil, and you have a tiny hole in each egg, gently (VERY gently) place the eggs in the boiling water and set the timer for 15 minutes.DSCN5210 (640x480)-1Keep them at a low boil for the entire time.  If you pushed the tack in to far you will see streams of egg white floating in the water.  It’s no big deal, that egg will just not be as pretty as the rest.  After you do this a few times you will get the hang of it.

While they are boiling prepare a bowl of ice water in your sink.  When the timer goes off immediately remove the pan and drain the boiling water.  Then place the hot eggs into the ice water.

DSCN5612 (640x480)-1Wait about 15-20 minutes and take them out one at a time to peel.

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These are eggs that were laid this morning….see how nicely they peeled.

 

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This is an egg that I poked the tack in to far and some of the the egg white escaped.  Not a good look for deviled eggs, but will still taste great in egg salad. 🙂

 

 DSCN5616 (640x480)-1See how nice and pretty the yolk is!!

I’m so glad I can make deviled eggs whenever I want instead of having to plan ahead and hide them in the back of the fridge to get old.  I hope this works as well for you as it has for me.  The tack trick takes a little practice, but if all you have is fresh eggs to peel it’s definitely worth the effort.

I found this method at: Paths of Wrighteousness

Bacon Fried Rice

For our family it doesn’t get much better then Bacon Fried Rice!

Frugal, simple, yummy, uses lots of our fresh eggs, and how can you go wrong with BACON?

You will need 4 cups of cooked rice.  It doesn’t matter what kind, I prefer brown organic rice (it’s much healthier than white), but I ran out and needed to use up this white rice so that’s what you will see pictures of.  I put 2 cups of rice and 3 cups of water in my rice cooker and it was perfect about 20 minutes later.  Cook your rice how ever you prefer.

While the rice is cooking, chop up LOTS of bacon.

This was 3 cups of uncooked bacon pieces.  After it was cooked and drained it was 2 cups of bacon bits.  I buy the big packages of ends and pieces (they are cheaper than sliced) and freeze them until I need them.

DSCN5227 (640x480)-1I only use 1 pan for this recipe, so you will need a big one.  While the bacon is filling your house with that heavenly aroma, chop a large onion and green pepper.

DSCN5222 (640x480)-1You will also need six eggs, scrambled.

DSCN5223 (620x640)-1Yes, that’s a gargantuan bowl of eggs shells. 🙂  We save all our egg shells and grind them up for the compost pile and to feed back to our chickens for calcium.  If you would like to recycle your eggs shells, here is a link to a post about 30+ things to do with egg shells on the Prairie Homestead Blog.

When the bacon is done(crispy) place it on a plate with a paper towel to drain, and pour some of the lovely bacon grease into a small glass bowl or coffee cup.  Leave some of it in the pan to saute the onion and green pepper in.

Then look outside and see that it’s dark….and realize that you didn’t close the chicken coop doors yet.  Then turn off the burner so you can run outside to do that.  Grab a flash light, slip on your sexy clogs…. then remember that you are going outside for a couple minutes and leaving warm bacon bits on the counter with serious bacon snatchers in the house….slip off the sexy (chicken poopy) clogs and head back to the kitchen and hide the bacon bits in the cupboard.  Slip sexy clogs BACK on, run out to the chicken coop, count 17 chickens, chase a cat out of the coop, close the doors, and run back to the house.

Warm the pan back up to medium heat (or just leave the pan on if you don’t have chicken issues) and saute the onion and green pepper, in the bacon grease until transparent.  If they start to stick to the pan add more bacon grease.

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Add the cooked rice to the pan. Stir the rice and veggies together and add a few more tablespoons of bacon grease (still on medium heat).

Pour the scrambled eggs over the rice mixture.  Keep stirring while its cooking, when the eggs are almost set…pull the bacon out of its hiding place in the cupboard and add to the pan, stir in while the eggs finish cooking.  When the eggs are completely done pull the pan off the burner, add salt and pepper to taste.

DSCN5237 (640x432)-1Four of us ate this for dinner last night with plenty of leftovers.  Well I thought there was leftovers??  When I went to put them in the fridge I couldn’t find them…after making a few circles around the kitchen, I looked in the living room and this is what I saw:

DSCN5242 (640x480)-1 Digger watching “Fringe” and eating leftover Fried Rice like popcorn. 😆

German Puff Pancakes – 3 ways

Here’s another recipe to help use all those fresh eggs…well 3 recipes actually.  I love German Puff Pancakes, not just because they taste so good but because you mix up the batter,  throw it in the oven and 20 minutes later….VOILA!!  Everyone’s breakfast is done at the same time and mom (or whoever is cooking) isn’t still standing at the stove flipping pancakes while half of the family is finishing eating and the other half is waiting for seconds!!  Don’t get me wrong, I love pancakes!!  I just like eating more than flipping. 😀  OK, I’m done whining now.

Start by preheating the oven to 400 degrees.

Put the butter into a 13X9 inch pan and put it in the oven to melt the butter.  Keep an eye on it and remove it when the butter is melted.

While the oven is heating and the butter is melting, put the remaining ingredients in a blender and blend until smooth.

Pour the batter from the blender over the melted butter and return the pan to the heated oven for 20 min.

DSCN4970 (640x480)-1How fun is that!!  We top ours with butter and maple syrup or agave nectar.

German Puff Pancake
 
Author:
Ingredients
  • 2 tablespoons butter
  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees
  2. Put the butter into a 13X9 inch baking pan and put it in the oven to melt.
  3. As soon as the butter has melted remove it from the oven and swirl it around to coat the bottom of the pan.
  4. Blend the remaining 4 ingredients in a blender until smooth.
  5. Pour the batter over the melted butter.
  6. Bake for 20 minutes.

 

Now another version:

German Sausage Puff Pancake

Follow the recipe above but sprinkle cooked sausage (I use 1 pound of breakfast sausage) over the batter in the pan just before baking.

DSCN5099 (640x480)-1 So I’m not sure if this is still a pancake?  Maybe more of a breakfast casserole?  Whatever it is, we usually eat it for dinner with salsa, sour cream, and cheese on top….TASTY!

 

And another version:

German Blueberry Puff Pancake

Follow the German Puff Pancake recipe above but before baking sprinkle 1 cup of frozen blueberries (fresh blueberries would work too) on top of the batter.  Serve with powdered sugar, or maple syrup.

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Avocado Scramble

This recipe is simple, VERY attractive and tastes every bit as good as it looks!!

Start by whisking together eggs and water.

Pour into a pan drizzled with olive oil on medium-low heat.

                           Stir with spatula until eggs are set up. Add salt and pepper.

Top with salsa, avocado and sour cream!!DSCN4676 (640x385)-1I told you it was attractive!!  Don’t you just love those colors??

Here’s a close up…..DSCN4682 (640x480)Oh yeah!!  That’s what I’m talkin’ ’bout!! Yummmmmmmmm!

Here’s the printable version of the recipe:

Avocado Scramble
 
Author:
Ingredients
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper to taste
  • 2 tablespoons of your favorite salsa or Pico de Gallo would be yummy too
  • ¼ of a large avocado
  • A dollop of sour cream
Instructions
  1. Whisk together the eggs and water
  2. Pour egg mixture into a pan drizzled with olive oil on medium-low heat
  3. Use a spatula to stir eggs until done
  4. Place eggs on a plate and add salt and pepper
  5. Top with salsa, avocado, and sour cream

 

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