My sanity has been less than even-keeled this week.
Okay, that’s a lie. For the past 3 weeks. And okay, while we’re being honest – even-keeled went “bye-bye” a while ago.
As I have mentioned, we tackled our first “DIY” project this month: re-doing our half bath off the kitchen. You know, the bathroom all of our guests see. It is almost done – barring any more unforeseen issues. And we’re hosting a couple’s shower at our house in 8 days.
8 DAYS PEOPLE!
As in, I’ve been so busy with the reno – that I almost forgot I needed to like, plan a party. You know, invitations, food, beverages, decor. Oh, and we’re heading out of town in a few weeks and need to plan our itinerary. Oh, and we’re attending 3 weddings in the next 4 weeks.
Why did I just now discover that Wine Ice Cream exists? I still haven’t tried it…but I’d be surprised if I made it home without a pint (or 5) to add to my freezer. I need it in my life now – I’m lookin’ at you Chocolate Cabernet.
Needless to say (silly phrase, since I’m about to say what is needless to say) – I haven’t been whipping up masterpieces in the kitchen lately. However, I do have a recipe I forgot to blog about a while back to share with you. Who knew my absent-mindedness would save the day?
This is a great snack to serve for a small group – but beware if you have deviled egg lovers like my dad. This could disappear quite quickly!)
Deviled Egg Spread (Serves 4-6 / 7 total WW points for the spread + cracker of choice)
3 medium eggs
1 Tbsp. white vinegar
1 1/2 Tbsp. fat-free mayonnaise
1 Tbsp. yellow mustard
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. curry powder
Paprika for topping
Place eggs in a medium pot and cover with water. Add 1 Tbsp. vinegar (helps seal the egg in case of a crack!). Bring water to a boil and allow to boil about 1 minute. Reduce heat to low, allowing the water to simmer 1-2 minutes. Remove pan from heat, cover and sit 10 minutes. Once the eggs have cooled, tap shell on a hard surface and peel the shell off the egg. Repeat, and then slice hard-boiled eggs in half.
Remove yolks and add to a mini food processor. Add 3 halves of the egg whites in with the yolks. Add mayonnaise, mustard, dry mustard, curry powder, salt and pepper. Pulse the processor a few times until the ingredients are blended well. Begin with half of the measurements above – and just add as texture and taste dictate. (Example – I usually start with 1 Tbsp. mayonnaise add if the mixture needs to be smoother).
Take the remaining halves of the egg whites and give them a coarse chop. Add to small bowl, then stir in the yolk mixture.
Refrigerate at least 30 minutes, sprinkle with Paprika and serve! I used the Everything Pretzel Crisps and found them to be the perfect pairing…
Have a great weekend y’all!