 | I consider myself a pretty good cool and I have recently been making my 2 year old a lot of hardboiled eggs. (If you can believe it) He doesn't eat many of them so I find myself making a lot of egg salad, deviled eggs, etc. I remembered there is a recipe for them in the official cookbook so I gave it a whirl. Here are my thoughts: -That is an obscene amount of arugula in the photo, calm that right down -The recipe calls for 2 teaspoons of lemon juice and that is way too much especially if you fresh squeeze it, it absolutely steamrolls the dish making it taste like you're chewing on a lemonhead -Good luck getting a reasonable consistency with this little mayo, I would probably use more like 6 table spoons. When I make them from scratch I usually eye ball 2 heaping spoonfuls to get a goodly fluffy consistency. -The instructions sure leave a bit to be desired, I don't know how many passes a recipe creator or editor made on it but it just says place all these ingredients in a bowl. Probably a common sense thing but saying "combine with a fork or whisk until mixture is homogeneous and fluffy" would have done the trick. Rating: 1/5 I love a good deviled egg and this is not the egg you're searching for. Fish sauce and mustard are good calls but the lemon was crazy. Ask your auntie at the barbecue how she makes he deviled eggs and quick synthesis some of those. I'll definitely dip back into this to try some more recipes. Culinary and Fishin are some of my favorite hand and land gigs! submitted by /u/le9chamarmygagXD [link] [comments] |
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