Laura had an Ornament Swap with her alumnae chapter on Sunday. She enlisted my help with the food preparations. I loved having the chance to try out some new techniques and recipes without having to eat all of the results. So I hard boiled 18 eggs on Saturday (10 minutes in the steamer basket), split them open and made 36 deviled eggs. Most of the yolks came out quite easily, and in fact none of them were green! I mixed them in with some finely minced onion, minced celery, celery salt, salt, and paprika (of course). Filling them was a little challenging, Someday when I have a set of pastry tips, I might opt to use them instead.
I also made a baked brie dish with caramelized onions, pistacios and dried cranberries. It probably needed another 5 minutes in the oven to really get the brie good and gooey. I didn't have any of this, but the onion mixture smelled wonderful.
Updated 8 Dec 2004: Ever wonder what to do with a huge plate of left-over deviled eggs? Well, besides eat them. Just mix them with a little extra mayo, and mash them with a fork (or pastry blender). I added a dash of cayenne pepper and had some very yummy egg salad sandwiches. Usually I don't go through the trouble of finely mincing onion and celery for egg salad, so there was a pleasant texture to these sandwiches.