Sometimes, things are simply not as they seem. There are things that are seemingly easy which turn out to be difficult. Others that are indeed a beast in the initial phase, but common in the execution. I suppose that would be life.
I won’t lie, I’m exhausted today. I had a game plan that failed to execute properly. I mapped the seconds to minutes and hours to no avail. Excuses? Nada … Still trucking along. Slowly and heavily caffeinated, but I’m moving!
The whole point of this insane challenge is to prove that – when you THINK you’ve got no more to give, when you THINK you have nothing you are wrong. Dead wrong. There’s always a half miracle in your pocket (you just forget you’re wearing jeans today).
Remember those beet pickle you gloriously whipped up yesterday (and I told you to save the brine)? Hello! I have plans for you … yes, you!
What you’ll need:
- Half a dozen of boiled and peeled eggs
- The brine from yesterday’s pickling
- 1.5 heaping tsp of mayo (quality – I use the olive oil mayo always)
- a little bit of prepared dijon mustard
- salt & pepper to taste
- 4 dashes of your favorite hot sauce (I used Louisiana)
What you’ll do:
- Place prepared eggs in the remaining brine to cover (a ziploc bag works beautifully)
- Walk away from eggs for a minimum of 8 hours
- Cut eggs in perfect halves and remove yolks. Do not discard. Rather, place in a bowl you can work with.
- Combine all ingredients (eggs, mayo, dijon, salt, pepper, and hot sauce) with yolks and whip into smoothness.
- Place whipped mixture into a ziploc with cut end or pastry bag
- Squeeze fair amount of mixture into each halve of egg and place into serving dish (don’t have one? use dried beans on a plate to secure the prepared deviled eggs)
- Garnish with one or any combination of these: fresh jalapeno slices, Italian parsley sprigs, fresh chives, or anything green!
- Enjoy! Seriously, ENJOY!