Deviled Eggs

Hack Attack! 🥚


Deviled eggs that look bakery-pretty with zero skill: spoon the filling into a zip bag, snip the corner, and pipe it. Perfect every time — no fancy tools, no mess.


Make the eggs in the Instant Pot: 1 cup water, eggs on the trivet, 5 minutes high pressure, 5 minutes natural release, 5 minutes ice bath. Shells slip right off — no more pockmarked eggs.


Filling: yolks + 1/4 cup mayo + 1 tsp yellow mustard + 1 tsp pickle juice or vinegar + salt and pepper. Mash smooth with a fork. Spoon into a zip bag, snip a corner, and pipe. Finish with paprika (smoked, if you have it). No Instant Pot? Stovetop works fine.


Make them the day before, fill them the day of.


#MomHacks #FrugalFinds #EasyRecipes #Thanksgiving

Comments

Post a Comment

Popular posts from this blog

Dill Dip

Image
Three ingredients, one bowl, five minutes to stir together. This is the dip that sits in the middle of the table and works with everything around it — bread for the dippers, and every crunchy vegetable on the tray. Ingredients 1 small container (8 oz / 1 cup) sour cream 1 jar mayonnaise (you'll use 1 cup) 1 jar or packet dill seasoning 1 loaf bread for dipping, or red peppers, carrots, and cucumbers for the tray Instructions 1. Put equal parts sour cream and mayonnaise in a bowl — one cup of each makes a good-size batch. 2. Stir in dill seasoning to taste. My go-to is the Pampered Chef dill seasoning, but any dill dip seasoning works. Start with a spoonful, stir, taste, and add more until it's as dilly as you like it. 3. Cover and chill for at least 30 minutes so the flavors settle in. An hour is even better. 4. Set it out with bread for dipping, or a tray of red peppers, carrots, and cucumbers. Gluten-free as written — just check your labels like always. (The dip itself i...
Read more

Pumpkin Mousse

Image
All the pumpkin flavor of the pie, none of the oven time. This comes together in about ten minutes and tastes like the best part of pumpkin pie turned into a cloud. Make it the day before and it's one less thing on Thanksgiving Day. Ingredients 1 package (3.4 oz) instant vanilla pudding mix 1 tsp pumpkin pie spice 1/2 tsp cinnamon, plus more for the tops 1/2 tsp kosher salt 1 can (15 oz) pumpkin purée 2 tbsp maple syrup 1/2 tsp vanilla extract 1 cup whole milk 1 1/2 cups heavy cream Instructions 1. In a big bowl, whisk the dry pudding mix with the pumpkin pie spice, cinnamon, and salt until they're evenly blended. 2. Add the pumpkin purée, maple syrup, vanilla, and milk. Beat it all together until it's smooth and thick. 3. In a second bowl, whip the heavy cream until it holds stiff peaks — about 3 to 4 minutes with a mixer. 4. Fold about two-thirds of the whipped cream into the pumpkin mixture, gently, until no streaks remain. 5. Spoon or pipe the mousse into small serv...
Read more

Flourless Peanut Butter Chocolate Cake

Image
No flour. None. And nobody will miss it — this is a dense, rich chocolate cake with peanut butter running through it and a glossy ganache top with that pretty feathered pattern. It happens to be gluten-free; it eats like pure indulgence. Ingredients 6 oz bittersweet chocolate, roughly chopped 1/2 cup (1 stick) butter 1/2 cup plus 3 tbsp smooth peanut butter 1 cup granulated sugar 4 large eggs 1/2 cup unsweetened cocoa powder (Dutch process if you have it) 3/4 cup chocolate chips 6 tbsp heavy cream Instructions 1. Heat the oven to 350°F and coat an 8-inch springform pan with cooking spray. 2. Set a heatproof bowl over a pan of simmering water (the bowl shouldn't touch the water). Put the chopped bittersweet chocolate, the butter, and 1/2 cup of the peanut butter in the bowl and stir until everything melts together smooth. Take the bowl off the heat. 3. Whisk the sugar into the warm chocolate mixture, then whisk in the eggs one at a time, mixing well after each one. 4. Add the co...
Read more