Lisa's Deviled Eggs

Happy Memorial Day !

It's BBQ time.  I love getting together with family during the summer.  This morning I made a plate of deviled eggs, and I thought I would share the recipe with you.

12 eggs

4 tbsp Mayo

1 tsp sugar

2 tsp white vinegar

2 tsp spicy mustard

1/2 salt (more or less to taste)

pinch of black pepper

1tbsp creamy horseradish

Paprika

Directions

1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
2. Peel and cut in half lengthwise. Remove yolks and  mash with a fork, now combine with mustard, sugar,  Mayo, horseradish, vinegar and salt and pepper. Mix together until smooth.





3. Refill each egg half with the yolk mixture and sprinkle with paprika. Then refrigerate until ready to serve.

ENJOY!

Len's Garden

My husband has been planning his garden (in his head), this entire winter. Family and friends of ours know how anal this man can be, so I have to share "his" masterpiece of a garden with everyone. Of course, the fruits of his labor will tell us the true results.
First, he rototilled the ground, then built his fencing and door into the garden.  Next he measures where everything is going to be placed.  Built up his mounds of soil in which he will space out his plantings, and then onto laying down the black weed block.   Next, he planted the various veggies.....and now onto the irrigation.  He has it figured out when, and how much water will be needed so not to waste any water.   He put his heart and soul into this garden, and so I am saying a prayer that we yield some tasty organic veggies this summer.

Here is a little video to show the start of the garden, I will occasionally show you the progress through out the summer.

Simple Pickled Hard Boiled Eggs

I love pickled eggs made from pickled red beats.  I thought with Memorial Day picnics coming up, here is a side dish instead of deviled eggs or along side of them.  I like them sliced up in a fresh salad along with the pickled beets.  You know, they keep really well in the refrigerator too.  So, you can make them during the week, and serve them over the weekend.

Ingredients: peeled hard boiled eggs, some chopped onion, 1/3 vinegar (any kind)
salt and pepper to taste, 1 tsp of sugar and jarred or canned sliced red beets.
I stir everything together, except the eggs of course.  Then taste test.  If you want
it to taste sweeter add some more sugar or tartness is your preference 
then add more vinegar.  Add the eggs to the mixture, then put the juice and eggs into a mason jar. 

Ready to put in the refrigerator.

Enjoy!