We enjoy sitting at my breakfast table, sharing good conversation, hors d’oeuvres and a glass of wine on Friday nights. It has become a winter tradition when the weather isn’t working in our favor.
A comfortable staying at home look includes trouser jeans here, a crisp white shirt here, and a plush warm vest here with loafers here. A similar belt is here. Recent outfits are here.
Staying in for date night may be business as usual for us, but a few dishes always bring a big smile to Mr. Mickey’s face. A few years ago, he gave me his mother’s fancy deviled egg plate, so I feel I must do it justice when I prepare them.
This recipe is a crowd-pleaser. I use pasture-raised free-range brown eggs. (These are from the very happy chickens on my cousin’s farm.) For perfect, easy to peel eggs, use a pasta spider to gently place them in very hot water but not at a full boil yet. Remove the pot from the heat for about one minute, then put it back on to cook for twelve minutes for soft boiled, three minutes longer for hard-boiled. Finally, place the eggs in ice water to stop the cooking process.
I blend the egg yokes with a teaspoon each of mayonnaise and honey mustard, and a splash of champagne vinegar. Add in a teaspoon (or so) of diced sweet pickles, but save a small amount of the diced pickles for topping and then sprinkle with salt, pepper, and paprika. Cover and chill for at least two hours.
I also served some sharp cheddar cheese, grapes, nuts, and warm, soft rolls along with the eggs. Mr. Mickey will take leftovers home with him for breakfast tomorrow.
Cheers! We hope you enjoy the weekend.
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