Life can be sweet some days, and quickly sour as fast as Brenna’s expression after seeing a suitcase come out of the guest room closet. Lately it’s been that way for me. One minute I’m completely happy, dancing around to Pandora’s “Sunday Funday Brunch,” as I bop around the house ironing clothes, digging for “treasure” in Brenna’s magical box, or vacuuming up the endless tree schmutz that has somehow once again made it all over the house thanks to B.O.B. Bob’s shoes and his unwillingness to wipe his feet at the front door. And then, on other days, I find myself suddenly hit with the sourness. On those days, I muck through it, sucking it up, attempting to discover anything that will take my mind off the doldrums. Lately that something has been flowers. From the variety of ones blooming in our yard, to the insane amount of potted ones that I have spent a small fortune purchasing to make our deck and front porch a cheery place to stop and sit a bit, to the ones that certain lovely persons have brought to my doorstep. I love them all. They make me happy. Almost as happy as seeing Brenna when she’s napping in the sunshine, blissfully quiet, with a content rare non-sour-puss look on her face. It doesn’t happen often, but when it does, those are the truly sweet moments that get me through the sour times.
Ingredient:
- 6 Pickled Eggs
- 1/2 Cup Mayonnaise
- 1 1/2 Teaspoons Dijon Mustard
- 1 1/2 Teaspoons Light Brown Sugar, Packed
- 1/4 Teaspoon Freshly Ground Black Pepper
- Black Sesame Seeds
- Fresh Chives, Finely Chopped
Directions:
- Halve each deviled egg, and place the yolk into a small bowl.
- Mash the yolks with a fork, and then stir in the mayonnaise, mustard, brown sugar, and pepper.
- Place the mixture into a small Ziploc bag, snip off the end, and then fill each egg half.
- Sprinkle with sesame seeds and chives.
Suggestions:
- Try this recipe for Pickled Eggs.
- The black sesame seeds give this deviled egg a nice crunch factor.
- This deviled egg has a very creamy filling. Add less mayo if you prefer a thicker consistency.
Improvements:
- Crumbled bacon would find a lovely home on top of these deviled eggs.
- Roasted garlic added to the filling would be one step closer to heaven.
Ingredients:
- 6 Pickled Eggs
- 1/2 Cup Mayonnaise
- 1 1/2 Teaspoons Dijon Mustard
- 1 1/2 Teaspoons Light Brown Sugar, Packed
- 1/4 Teaspoon Freshly Ground Black Pepper
- Black Sesame Seeds
- Fresh Chives, Finely Chopped
Directions:
- Halve each deviled egg, and place the yolk into a small bowl.
- Mash the yolks with a fork, and then stir in the mayonnaise, mustard, brown sugar, and pepper.
- Place the mixture into a small Ziploc bag, snip off the end, and then fill each egg half.
- Sprinkle with sesame seeds and chives.
