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Food & Recipe
EASTER DEVILED EGGS
This is a fun (and unique way) to dye the eggs instead of the shells!
Ingredients:
12 large eggs
1/2 cup mayonnaise
2 tsp. pickle juice
2 tsp. mustard
4 tbsp. finely chopped dill pickles
This is a fun (and unique way) to dye the eggs instead of the shells!
Ingredients:
12 large eggs
1/2 cup mayonnaise
2 tsp. pickle juice
2 tsp. mustard
4 tbsp. finely chopped dill pickles
Deviled Eggs Recipe
Ingredients
Eggs: 8
Mayonnaise: 6 tablespoons
Mustard sauce: 2 tablespoons
Hot sauce: 1 tablespoon (or the desired amount)
Chives: 2 stalks
Paprika powder: 2 tablespoons
Pepper: 1 pinch
Salt to taste
Directions
1. Place the eggs in a pan with enough water, then cook over high heat for 10 minutes, once it reaches boiling temperature.
2. Once done, remove the eggs from the heat and let them rest in the same saucepan for 5 minutes.
3. After this time, place ice and water in a different bowl.
4. At this stage, you can remove the eggs from the hot water. Then place them in the bowl with ice and cold water; leave for 5 minutes. This makes it easier to remove the shells.
5. Be sure to remove the shells from the eggs and cut them in half. Always remember to remove the yolks and keep the whites in the shape of a canoe.
6. Then you’re going to get a bowl, mash the yolks with a fork. You can then add the mustard, the mayonnaise, the hot sauce, pepper, and salt.
7. Alright now, you have to put the previous mixture in the eggs in the place of yolk previously.
8. Make sure the chives or parsley are washed and cut into small pieces.
9. Use paprika powder and chopped chives or parsley to sprinkle the stuffed eggs.
10. Finally, put the stuffed eggs in the refrigerator for no less than half an hour. Serve it cold.
Ingredients
Eggs: 8
Mayonnaise: 6 tablespoons
Mustard sauce: 2 tablespoons
Hot sauce: 1 tablespoon (or the desired amount)
Chives: 2 stalks
Paprika powder: 2 tablespoons
Pepper: 1 pinch
Salt to taste
Directions
1. Place the eggs in a pan with enough water, then cook over high heat for 10 minutes, once it reaches boiling temperature.
2. Once done, remove the eggs from the heat and let them rest in the same saucepan for 5 minutes.
3. After this time, place ice and water in a different bowl.
4. At this stage, you can remove the eggs from the hot water. Then place them in the bowl with ice and cold water; leave for 5 minutes. This makes it easier to remove the shells.
5. Be sure to remove the shells from the eggs and cut them in half. Always remember to remove the yolks and keep the whites in the shape of a canoe.
6. Then you’re going to get a bowl, mash the yolks with a fork. You can then add the mustard, the mayonnaise, the hot sauce, pepper, and salt.
7. Alright now, you have to put the previous mixture in the eggs in the place of yolk previously.
8. Make sure the chives or parsley are washed and cut into small pieces.
9. Use paprika powder and chopped chives or parsley to sprinkle the stuffed eggs.
10. Finally, put the stuffed eggs in the refrigerator for no less than half an hour. Serve it cold.
Moi-Moi.
3 cigar cups or 750g Beans (Brown/Black eyed)
5 tablespoons ground crayfish
4 big stock cubes
1 habanero pepper
2 teaspoons ground nutmeg
3 tatashe peppers or 800g watery tomato puree
2 big onions
20cl vegetable oil
2 liters of cool or warm water
Salt (to taste)
You can add:
Hard-boiled eggs
Bone Marrow: Cook the bone marrow with spices and herbs till done then add to the Moi Moiat the mixing stage.
Corned beef
Cooking directions:
-Blend the beans, tatashe or tomato puree, onions, crayfish, habanero pepper and ground nutmeg together with some of the water; pour the mix into a big enough bowl.
Add the vegetable oil and the bone marrow stock (optional). Slowly add the remaining water and stir
-Add salt to taste and stir very well.
-Pad the base of a big pot, pour some water and set on the stove. The depth of the water should be at most 1 inch.
-Dish the Moi Moi mix into containers of your choice, add egg/bone marrow/corned beef to each container, seal/cover and set them in the pot.
-Add a small quantity of water as possible at a time while cooking the Moi Moi so that the moi moi will not become watery when done (especially when using aluminum foil or uma leaves). The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.
Note: If using Moi Moi containers, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it's done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 mins to get done.
Serve and Enjoy...😊
Like, Share and follow us if you love this recipe
3 cigar cups or 750g Beans (Brown/Black eyed)
5 tablespoons ground crayfish
4 big stock cubes
1 habanero pepper
2 teaspoons ground nutmeg
3 tatashe peppers or 800g watery tomato puree
2 big onions
20cl vegetable oil
2 liters of cool or warm water
Salt (to taste)
You can add:
Hard-boiled eggs
Bone Marrow: Cook the bone marrow with spices and herbs till done then add to the Moi Moiat the mixing stage.
Corned beef
Cooking directions:
-Blend the beans, tatashe or tomato puree, onions, crayfish, habanero pepper and ground nutmeg together with some of the water; pour the mix into a big enough bowl.
Add the vegetable oil and the bone marrow stock (optional). Slowly add the remaining water and stir
-Add salt to taste and stir very well.
-Pad the base of a big pot, pour some water and set on the stove. The depth of the water should be at most 1 inch.
-Dish the Moi Moi mix into containers of your choice, add egg/bone marrow/corned beef to each container, seal/cover and set them in the pot.
-Add a small quantity of water as possible at a time while cooking the Moi Moi so that the moi moi will not become watery when done (especially when using aluminum foil or uma leaves). The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.
Note: If using Moi Moi containers, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it's done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 mins to get done.
Serve and Enjoy...😊
Like, Share and follow us if you love this recipe
