Pssstttttttt. I’ve got a secret. Well, maybe not so much a secret as an acknowledgement. I procrastinate. I let an idea sit so long in my head, that I avoid actually confronting it head on. I make to-do lists for myself, and usually there are several items that reoccur day after day after day, because I just don’t feel like doing them yet. My to-do lists are pretty spectacular though. You never know what you’re going to find on them. They are almost an excuse to break out the pretty post-it notes and notepads. Speaking of which, I’m totally in love with these and these. There I go again, procrastinating. I just can’t seem to get around to writing down this recipe. I’ll use any avoidance tactics imaginable to push it off a little longer. Perhaps I should create a list of things to do while I’m dragging my feet. I might need to use this whimsical kitten notepad, because I’m going to need loads and loads of pages while I dally about postponing the inevitable. And yes, I do actually own this notepad. It sits in my desk at work for when I need to take notes in meetings. No boring old bound paper legal pads for this girl.
After admitting to my stalling habit, it should come as no surprise that I actually made these deviled eggs at Thanksgiving. Yes, Thanksgiving, almost two months have gone by since then. That’s some serious procrastination on my part about getting this recipe out. Was it because they didn’t taste good? Hell no, they were fantastic. Was it because I’ve been making so many other dishes, that they just got lost in the clutter? Nope, I’ve been pretty lazy in the kitchen lately. Mainly because I haven’t been getting home till late from work, when I am then forced to just throw whatever I can together, in the least amount of time possible. I can’t seem to get out of bed in the mornings, which means I don’t get to work on time, which means working over to make up for my lazy procrastination. There’s that word again. Well enough of my blubbering on and on about nothing. Here’s the recipe. It’s fantastic. Try not to procrastinate too long before you try making these deviled eggs, or if you do, make sure you write down the recipe on a pretty piece of note paper like this one, so that you don’t forget to make them later on when you’re not feeling so lagging.
- 9 Hard-Boiled Eggs
- 1/2 Cup Mayonnaise
- 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Granulated Sugar
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Dried Chives
- 2 Tablespoons Diced Pimento
- Place the pimentos between several paper towels and pat off all excess liquid.
- Halve the deviled eggs lengthwise, placing the yolks into a food processor.
- Add the mayonnaise, vinegar, sugar, pepper, chives, and 1 tablespoon of the dried pimentos to the food processor, and blend until completely smooth.
- Fill the egg whites with the blended yolk mixture and then garnish with the reserved pimentos.
- CLICK HERE to see the best way to hard-boil eggs.
- Fill a Ziploc bag with the egg yolk mixture, snip off the corner, and fill the egg whites with the yolk mixture.
- Replace the dried chives with fresh, and garnish with additional freshly chopped chives.
- Garnish with halved pimento stuffed olives.
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