An always changing vegetable salad with tasty creamy filled deviled eggs. The perfect company for any meat dish but it’s even flawless on its own.
As I currently have some time, I was browsing on the internet a few days ago. On the lookout for fresh, interesting ideas, inspirational dishes that I’ve never tasted before, to impress my family with. Looking for a while yet could not discover too many interesting things. Right before I wanted to give up on it, I stumbled on this yummy and easy treat by chance. The dessert seemed so yummy on its pic, it required quick actions.
It was easy to imagine just how it’s created, its taste and how much my hubby is going to like it. Actually, it is rather simple to impress the guy when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I went to the blog: Suncakemom and then used the detailed instuctions that have been coupled with nice pictures of the procedure. It just makes life less difficult. I can suppose it is a slight hassle to shoot pics in the midst of cooking in the kitchen as you may usually have gross hands so I seriously appreciate the commitment she devote to build this blogpost .
Having said that I’m inspired to present my personal recipes in a similar way. Appreciate your the thought.
I was tweaking the initial mixture to make it for the taste of my family. Need to tell you it was an awesome success. They prized the flavour, the overall look and enjoyed getting a treat like this during a hectic week. They ultimately asked for even more, many more. So next time I’m not going to commit the same mistake. I’m gonna multiply the amount .
The Deviled Egg Keto is provided by SunCakeMom
Dice up all the ingredients to equal size. As we have peas we have to cut them up to the size of peas to cook them evenly.
Cook the carrots and peas until the carrots are tender, for about 10 minutes.
When the the vegetables are done drain the water and cool the vegetables under running cold water until cool to the touch.
Meanwhile the vegetables are cooking, prepare the mayo. Check out here how to make homemade mayonnaise.
Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.
When the vegetables are cooked, cooled and drained mix them with the apple, cheese then add them into the mayo sour cream mixture. Mind not to add warm ingredients into mayonnaise as that will break the emulsion.
The vegetables salad is done. Put it into a big enough bowl or tray and place it into the fridge to cool down for a couple of hours.
Boil the eggs for about 15 minutes. Add a half teaspoon of baking soda to the water which will facilitate the peeling of eggs in case we have too fresh eggs.
Peel the eggs, cut them in half and take the hard yolk out into a bowl.
Gradually mix about a cup of previously prepared sour cream mayo with the egg yolks until we get the desired consistency. Mind that it will harden a bit in the fridge. This is the time to add the optional pepper, paprika and our favorite spices and herbs as well.
Fill the mixed yolk back into the hardened egg whites.
Place the deviled eggs into the fridge to cool down for an hour or until serving.
Vegetable salad and deviled eggs don’t require special attention when putting them together. We can simply place the eggs on top of the salad in the bowl but of course we can let our imagination run wild and plate it as fancy as our skills let us to do so.