We couldn’t very well have a food appreciation class without something to snack on. So while our Salvadoran curtido is curing, the kids made these deviled eggs.
Actually, I hardboiled the eggs ahead of time in the manner described in our earlier post. Then the kids peeled the eggs and we whipped 1 dozen yolks with 1/4 cup mayonnaise, 1 tablespoon Dijon mustard and 1/2 teaspoon salt.
To finish the eggs, we spooned our finshed yolk mix into a plastic storage bag, cut off the tip of one corner and squeezed the mix into the whites. The plastic bag makes a very efficient pastry sack. Simply dust with a little paprika.
Can I just say, kids love deviled eggs.
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
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