Brisket – the Northern Way

It had been about an hour since the brisket was placed on the stove when the smell of the maple and Greek seasonings started filling the cabin. After a couple of hours you may need to add liquid to the Dutch. We always have a pot of tea on the stove so I just pour a little in the Dutch. That’s called “Guy” cooking.

Cooked, sliced brisket on cutting boardGrowing up in rural Wisconsin, my folks did a bunch of cooking using a cast iron DUTCH OVEN. Food was cooked using the Dutch oven both in the oven as well as on top of the stove. When cooking on the stove top, one must put a cast iron trivet inside the Dutch. This was the original slow cooker.

The Dutch w/ trivet I use is Griswold Cast Iron. While Griswolds are no longer made, many antique stores carry them. They may also be found on eBay. Top of Griswold Dutch oven lid No 8, Tite-Top BasterIf unable to locate a Griswold, one can find the Wagner brand in the same locations. My cast iron is well seasoned. I will cover iron cookware seasoning in a separate discussion.

Our IGA in Grand Marais, MN has some great deals in the almost expired bin (also called the “dead meat bin”). When we hit the store, we check the dead meat bin for deals. A couple of days ago we found a nice chunk of brisket. We also found some Greek salad dressing in a sale cart.

We went home and I marinated the brisket in Greek salad dressing. To marinade the meat I put dressing both in the bottom of the container and on top of the meat. It was stored covered in the fridge for a couple of days.

Brisket Day arrived and 1/2 cup of maple whisky was put in the Dutch. The alcohol tenderizes the meat. Pure maple syrup can be used instead. The chunk of meat was placed on the trivet inside the Dutch with the whiskey. Place the meat fat side up so the moisture is maintained. Brisket on trivet inside dutch oven with Greek dressing on top of it and maple whiskey in the bottom of the DutchExtra Greek dressing was then poured over the meat. The container was rinsed with about 1/2 cup of water which was also poured into the Dutch. Nothing goes to waste.

The covered Dutch oven was placed on the wood stove running about a low medium heat. If using a gas or electric stove top, a low medium heat will work. Experiment with your stove. If using an oven, bake on 350 degrees. After a couple of hours you may need to add liquid to the Dutch. We always have a pot of tea on the stove so I just pour a little in the Dutch. That’s called “Guy” cooking.Brisket on trivet inside dutch oven with Greek dressing on top of it and maple whiskey in the bottom of the Dutch sitting on top of wood stove

As I began to write this, it had been about an hour since the brisket was placed on the stove when the smell of the maple and Greek seasonings started filling the cabin. As I looked out the window, the snow was coming down nice and heavy. What a wonderful environment for relaxing.

By Pete Avery

Note:  While it shows Cindy as the author it is really Pete, her husband.  It is still on Cindy’s list to figure out how to have guest author’s post.Brisket, green beans with onions, mashed potatoes and gravy on plateCooked brisket whole on plate

Cheese Curd Croissant Creation

We used a Dutch oven on top of a wood stove to bake this creation. This can be done in an oven or with a Dutch with coals from your campfire. Have fun making this dough creation with your own twists.

2 cheese curd croissants a metal pan sitting on a cutting boardDo you love bread and cheese? How about hot croissant with melted cheese curds inside? It is both easy and yummy to make a Cheese Curd Croissant Creation! Also, it is just the thing to go with a hot drink on a cold day.


– 1 tube of Pillsbury croissant dough
– Cheese curds that have lost their squeak


1. Crack open your tube of croissant dough. Take 2 pieces of the dough, keep them both flat and join 2 edges together by putting them edge to edge and pressing them together. If you have trouble with the edges not sticking together, use a bit of water on your finger tips as you press the two dough edges together. Use a rolling pin to flatten the dough a bit.

croissant dough on cutting board with cheese curds on 1/2 of dough and rolling pin off to the side

2. Add cheese curds that have lost their squeak to the center of the dough. Note: If your curds still squeak, enjoy eating them fresh!

3. Join the edges of your dough so you can create a sealed pocket or turnover. You want to seal the cheese inside the dough. part of hands folding over half of croissant dough and the cheese curds will be sealed dough pocketAnother way to do this is to put a piece of croissant dough on a flat surface, add the cheese, then put another dough piece on top of that. Seal all the edges by pinching them together.

Two cheese curd croissants in metal pan with Mullins Cheese curd bag in background.4. Bake your cheesy pockets till golden brown. We used a Dutch oven on top of a wood stove. Dutch oven on top of wood stoveThis can be done in an oven as well. Also, a Dutch oven could be used with coals from your campfire.


Chees Curd Croissants in pan inside dutch oven on top of wood stove. Croissants are golden brown.5. Prepare your beverage of choice to enjoy with your Cheese Curd Croissant Creation. Be sure to let the croissants cool a bit before eating as the cheese inside will be very hot and getting a burned tongue is not fun.

Other Pointers:

You can substitute any cheese you wish for the cheese curds. Try out combining flavors of cheeses. Consider adding a bit of spaghetti sauce and pepperoni with the cheese to fashion a pizza pocket.

Another idea would be to try canned biscuit dough which comes in a variety of flavors!

Have fun making this dough creation with your own twists. I’d love to hear what you tried. Feel free to share in the comments section.

Get Creative with Ingredients in Your Cupboard

We made a meal with oddball cupboard items using our wood stove, dutch oven and microwave. Breakfast for supper is great any time! See how we did it to get ideas for your unused food items.

Do you have those oddball food items in your pantry, cupboard or kitchen that you just never get around to using? Biscuit dough rolled on on cutting board with rolling pin Yup, we do too. Keep reading to see what items we had and how we used them. The goal is to spark ideas, encourage you to be creative and to jump in and have some fun!

Our oddball items were: one packet of milk pepper gravy mix, gluten free flour, and rye flour. The gravy mix was the driving force in deciding what was on the menu—biscuits and gravy. What goes great with biscuits and gravy? Eggs of course. Breakfast for supper became the goal!

My husband altered a favorite biscuit recipe that I had previously made. Since we didn’t have buttermilk, he substituted sour cream and mixed it with the milk. Your probably thinking, “yuck,” but we cook with a lot of powdered, dried, and freeze dried ingredients. He simply mixed Thrive Life powdered milk, Thrive Life powdered sour cream, and water in our Ninja blender for the liquid in the biscuits. It was an easy substitute. Here is Pete’s Biscuit Recipe:

About 1 1/2 c rye flour
About 1 1/2 c gluten-free flour
1/4 c maple syrup
2 tsp baking powder
1 tsp baking soda
About 3/4 c butter, melted
About 1/2 c milk & sour cream mixture

Note that he “Guy” cooks with ingredients being measured in “about” quantities. You’ll feel like your on an adventure if you’ve never cooked like this!

Mix all the biscuit ingredients, roll out on a flat surface to desired thickness, and cut in desired shape. He used a mason jar cause it was round and handy.Mason jar being used to cut biscuit dough into circles on cutting board Do be aware that baking with gluten free flour is very different than gluten flour. You get different textures and may need different liquid amounts than you normally use in a recipe—remember the adventure! This recipe has 50% gluten and 50% gluten-free flours in it. Put the biscuits in a buttered pan.

Bake the biscuits at 350 degrees till done. Pete used a Dutch Oven on top of our wood stove because we don’t have an oven at our cabin. He checked the biscuits about every 15 minutes until they were done. It took about an hour on medium heat to bake them.Four biscuits in terra cotta pan sitting on cutting board with rolling pin next to it

Using the wood stove to cook or bake is taking advantage of “free” energy since we are already using it to heat the cabin. You could say we are upcycling the radiant heat to efficiently cook our food. Also, there was leftover biscuit dough that will be refrigerated and used another time. We’ll decide how many biscuits to bake and roll the dough to cut out that many to bake for a meal till the dough is gone.

Wood stove top with pan of gravy and Dutch oven with biscuits on it.

The gravy was easy. Just follow the directions on the package and make it. Again, he used powdered milk. Another reason to cook with powdered milk is you make it as you need it. The milk isn’t taking up refrigerator space or spoiling. He also added Thrive Life pre-cooked, seasoned ground beef for a meat in the gravy. We were out of the Thrive Life sausage crumbles. Both are delicious.

Scrambled eggs just go with biscuit & gravy! Again, we used Thrive Life freeze dried foods. Their scrambled egg mix is delicious—and I don’t say that lightly. I’ve eaten some pretty nasty dried eggs before. These are fabulous. I get to take credit for cooking the eggs. Since the stove stop space was all taken, I tried cooking them in the microwave for the first time. It worked great. Pete mixed the freeze dried eggs with water and added freeze dried mushrooms and onions. Here are a couple of pictures during the microwaving process:

Partially microwaved scrambled eggs in a dish

Cooking times and power settings were:
1 minute on power 4
2 minutes on power 5
Use a spoon to break up cooked eggs into chunks
1 1/2 minutes on power 5
Again, break up the eggs into chunksMicrowaved scrambled eggs in a dish

We waited to complete the eggs till the biscuits were done. We then nuked the eggs for 30 seconds on power 5. They turned out great! If you try this, please note that you may need additional 1 or 2 minutes cook times on a low power setting. It is better to undercook the eggs because you can always cook them a tad longer to get them where you want them.

Biscuit with jelly and gravy on top along with scrambled eggs on a plateBiscuits & gravy aren’t complete without jelly! Top the biscuits with jelly, add gravy and eggs, say grace, and enjoy.

The biscuits had a good flavor but were very crumbly due to the gluten-free flour. They did carry the maple flavor from the maple syrup.

What ingredients do you have sitting in your cupboard waiting to be used? Take a peek and get creative. Feel free to share what you made in the comments section.

And now for the shameless plug—Pete and I are consultants for Thrive Life freeze dried foods because it fits our lifestyle and the foods taste great. Feel free to check it out at our website, Also, feel free to contact me with questions you may have about Thrive Life and using freeze dried foods.

Start Your Freezer Soup Pot Today

Since this homemade soup is a unique culinary creation, savor the flavor before its gone.

Do you want to make a tasty soup that your family will love and your friends will rave about? This has worked for my husband and I for years! He learned this technique from his parents. Just follow these easy steps.

1. Designate a freezer container to be your Freezer Soup Pot (FSP for short).

2. Put any meat or vegetable leftovers in your FSP container in the freezer. This includes liquids you would normally strain down your kitchen sink when you open a can of vegetables, leftover mashed potatoes, any leftover vegetables, leftover meats or meat juices, tomato juice, spaghetti sauce, and pizza sauce. Use your judgment as to whether you think it would compliment a pot of soup. Each time you have such leftovers, just add a layer to your FSP and keep it in the freezer. The FSP will be your soup base.

3. When the FSP container is full, make a pot of soup. Put your FSP in a pan or crockpot. Once it has thawed add other vegetables if you want such as tomatoes, onions, and peppers. You can get creative and add other ingredients such as macaroni or quinoa. Before adding spices, I recommend you get the FSP boiling so the flavors can blend. After taste testing a bit of cooled soup broth, add any spices you desire. Decide how thick or thin you want your soup. You can turn it into a stew if you want. When all your vegetables are tender and the soup has boiled down to the consistency you want, get ready to enjoy the best tasting soup ever.

Benefits of using a FSP are that you are upcycling food you would normally throw away if you’re not into leftovers. This saves you money. You also have the opportunity to enjoy and share soups you create.

Since this homemade soup is a unique culinary creation, savor the flavor before its gone. No two batches are the same. Be sure to start another FSP for your next pot of soup. What is your must have ingredient in a pot of soup? Feel free to use the comments section to share.

Special Holiday Go To Dessert

This is a rich yet easy to make dessert that will become a regular for your special occasions.

Have you ever had a potluck or gathering for which you wanted “just the right” recipe?

A bourbon cake dessert served by a dear friend met my recipe need. An email reply later I had the recipe and was gearing up to make “Julia’s Date Pudding.” Be sure to continue reading – this desert is worth it! While it is billed as a pudding, it is more like a very moist bar.

Julia’s Date Pudding recipe

I have two warnings about this recipe. One: read the whole recipe through. It is easy to make but it takes time to let the dessert cool in the oven. Two: the recipe serves more than 12. This is a very rich dessert, and a 2 x 2” piece will satisfy the most ravenous sweet tooth. They can always have seconds, but you won’t want to waste any of this dessert.

Baked cake in pan on stovetopThis is a picture of the cake after we poured the sauce on it and you can see the “gloss” look it has. The sauce has soaked in quite a bit in the second picture.Baked cake in pan on stovetop

Modifications we made include: substituting apricots for dates. We used a 12 ounce package. Using Fireball Whiskey instead of Bourbon. Note: one and a half ounces equals one jigger. We ended up using four ounces of Fireball. We used a total of 1 1/4 pecans but next time plan to use 1 1/2 cups total.

Christmas, New Year’s, or Fourth of July would be occasions to serve this treat. You’ll have to decide whether you like it best hot or cold. Feel free to share your thoughts through the comments posting.

A special thank you goes out to Marilyn, a true Kentucky Southern hostess, for sharing this dessert with me at her table and in writing.

Need other holiday recipe ideas? Check out these posts:

Easy Deviled Egg Directions with Tips and Secrets for Success.

Quick ‘n Easy Pickled Deviled Eggs

Previously Promised Recipe found in Vintage Cookbook

When you look at this recipe, you might think it will make a small batch. Beware, a double batch was a lot of soup! This is an easy, creamy soup that you can tweak for your tastes.

Here is a new recipe for you from a vintage cookbook as previously promised.  I found this while waiting for our breakfast at Dumas Walker Pepper & Pie Co. in Brenham, TX. This soup sounded easy and I love avocados. You can check out my blog on Dumas Walker’s, and remember to schedule a visit when you are in that neck of the woods. It is worth it!

Ole SA Cookbook cover

I changed the recipe up a bit to suit my tastes and what I had on hand.  I scooped out and rehydrated my Thrive Life freeze dried veggies.  I used mushrooms, onions, and celery that I microwaved and let cool before adding to my mixture. Next, I blended the avocado, cream, lime juice (from the plastic lime), cilantro, and of course my veggies.

Since I didn’t have chicken broth on hand this was a vegetarian version using water for liquid. No salt on hand either so I used Bragg’s Liquid Aminos.

When you look at this recipe, you might think it will make a small batch and double it like I did.  Beware, a double batch was a lot of soup!

Avocado soup recipe

Take-aways from this trial run: use less cream, have salt and pepper on hand, and experiment to spice it up.

I loved the texture and creaminess of the soup, but again I love avocados. This easy, cold soup could easily become a staple in my recipe repertoire once I get the spicing down. Any suggestions?

My husband would rather have this soup hot. You can try it both ways and decide. Hot or cold?

picture of avocado soup in pottery bowl with spoon

Remember, I will be sharing more vintage cookbook recipes with you.

Quick ‘n Easy Pickled Deviled Eggs

Need a quick fix for your next family reunion, picnic, or barbeque? Give these easy to make pickled deviled eggs a try!

Pickled deviled eggs in container

Need a quick appetizer or side dish? Grab a jar of pickled eggs and in minutes you can make deviled eggs. Be sure to read my “Easy Deviled Egg Directions with Tips and Secrets for Success” post if you need a refresher on making basic deviled eggs.

Starting with pickled eggs gives you a head start since the boiling, shell peeling, and cooling steps are all done. You also get a unique flavor with the pickled eggs.  I actually used smoked pickled eggs because that’s what I had on hand.

Jar of smoked pickled eggs

The basic mayonnaise and mustard deviled egg recipe compliments the pickled egg flavor. The downsides to using pickled eggs are they cost more and the egg yolks stick a bit more in the egg whites when spooning them out. Be sure to watch for a sale on pickled eggs or make your own for salads and appetizers.

Bowl of deviled egg mixture and baggie with cake decorating tip attached

To create a fancy look for my deviled eggs, I like to use a large cake decorating tip coupled to a baggie to fill my eggs. You can use a baggie or even a reusable icing bag. If you don’t have the cake decorating tip and coupler, you can cut one tip of the baggie and neatly fill your egg white shells.

Using baggie with cake decorator tip to fill deviled egg white shells.

Using pickled eggs makes deviled eggs even easier to make. Here’s to your next fun barbeque, picnic or family gathering where you enjoy these!

What easy to make finger foods do you like to make for picnics or barbecues?

Shoo Fly Pie Bars — A Twist on a Traditional Recipe

Turning a traditional Shoo Fly Pie into bars, this recipe has 3 parts. Tasting Shoo Fly pie with “mile high” crumb topping was my inspiration to first learn to make this dessert.

Shoo Fly Pie Bars with vodka bottle, pastry blender, serving utensil, and cutting board in backgroundWhat do you do when you promised to make your friend a pie and can’t find your rolling pin? You improvise.  My husband came to the rescue with the blue vodka bottle you see in this picture with the Shoo Fly Pie bars.

Taking a traditional Shoo Fly Pie recipe, I turned it into bars by putting my homemade pie crust in a square pan.  The blue vodka bottle worked great as a rolling pin and of course I washed it off before using it.

The green handled wire tool next to the bottle is a pastry blender.  I highly recommend this tool if you want to make your own pie crust.  It also comes in handy when mixing the crumb topping for this recipe.  If you don’t have this tool, you can use a knife and fork to achieve the same results.  You just keep pulling the knife back and forth through the fork in your crumb topping mixture until it is mixed to the desired fine crumb texture.  You will need to unclump the mixture as it sticks to the knife and fork during this process so you can keep cutting the butter into the flour and sugar.

There are 3 parts to this recipe.  The crust, the filling, and the crumbs.  You will want to make the filling first so it can cool down before adding the beaten egg, but I’ll explain later.

  • Filling–Combine 3/4 cup dark molasses, 3/4 cup boiling water, and 1/2 teaspoon baking soda.  Stir until the molasses is dissolved in the water.  Set aside to cool.
  • Flour crust of your choice–You can make it or buy it.  Grease your 9 x 9 baking pan (or use a round pie pan) and put your crust in the pan.  Set aside for now.
  • Crumb Topping–1 1/2 cups flour, 1/4 cup butter, 1/2 cup brown sugar, packed.  Note:  make 2 batches of this crumb topping.  One batch goes in the pie when you assemble it and the other goes on the pie once it has baked for 15 minutes.  Blend ingredients together until they are a fine crumb mixture.

Assembling your Shoo Fly Pie/Bars:

  • First, add one beaten egg to the cooled molasses mixture.  Stir in well.
  • Next, pour 1/3 of liquid into shell and sprinkle 1/3 of batch 1 crumbs on top.  Repeat 2 more times ending with crumbs on top.
  • Bake at 375 degrees F for 45 minutes.  After 15 minutes has passed, remove the pan from the oven and sprinkle on batch 2 of the crumbs.  It will be piled high.  Return to the oven and bake for the remainder of the time.
  • Near the end of the baking time, be sure to check with your nose and eyes if it is done a bit early.  You don’t want it too brown on top or the start of a burned smell in your kitchen.  Check that it is done with a toothpick inserted into the middle — should come out clean.  Also, the sides of the bars should be slightly pulling away from the pan.
  • Let cool to allow the pie/bars to set.  Adding the egg gives a “wet bottom” Shoo Fly Pie/Bar.

Shoo Fly Pie Bar piece

Shoo Fly Pie Bars have a historic base in the Pennsylvania Dutch Amish Community.  I still remember enjoying a piece of Shoo Fly pie with “mile high” crumb topping in Lancaster County, Pennsylvania.  It was my inspiration to learn to make this pie.  What has inspired you to learn to bake a dessert?

Shoo Fly Bars in Pan

Easy Rhubarb Cake Everyone Loves

Easy to make rhubarb cake and topping that will become a repeat favorite of yours.

Picture of cookbook, "Thank Heaven for Homemade Cooks"

Sharing this recipe brings back lots of memories.  Memories of friends enjoying this dessert. Special memories of how I came across this recipe.

My Grandma Novella just had to have the new Saline County (Illinois) Homemakers Extension Association cookbook. Cover Page of cookbook, "Thank Heaven for Homemade Cooks," compiled by Saline County Extension Homemakers Association Granny was so excited about this cookbook that both my sister and I purchased one while visiting.  I have found many good recipes in this cookbook and find it is a go to resource when looking for a recipe to try.  For historical reference, I have included a picture listing the association board members.  Saline County Homemakers Extension Association Board members







This page also gives you an idea where Saline County is located in beautiful Southern Illinois.

As promised in a previous post, I am sharing this recipe. It is super easy to make and rather than an icing has a topping.   I hope you and yours will enjoy this as much as we have, and that this becomes a repeat favorite of yours. Folks who typically don’t like rhubarb will like this!

Rhubarb Cake recipe by Joan Levy

It is always a good idea to read a new recipe through all the way before making it.  Follow the directions by mixing the starred ingredients first.  For the buttermilk, I always make my own with 1 tablespoon lemon juice per cup of milk and let stirred mixture set 5 minutes.  Note:  this recipe calls for 2 cups of buttermilk.  I also want to point out that this is a large recipe–use a large mixing bowl.  Rather than using an 8×8 and 9×13 pan, I have used a large roasting pan to make one cake.  You could choose to make whatever sizes of cakes you have pans for.  While the cake is baking, I like to mix the topping so it is ready when I need it.  Butter is not a listed ingredient, but you would have caught that when you read the recipe before making it.  When you pull the cake from the oven and find it is done, gently and slowly rub the stick of butter across the top of the cake.  Then, add your already prepared topping.  This rhubarb cake is great warm or cold!

I had planned to make this cake and take a picture to show you, but I’m waiting for my rhubarb to grow back.  We shared our rhubarb with my mother-in-law to make her rhubarb freezer jam.  What is your favorite recipe using rhubarb?


Easy Deviled Egg Directions with Tips and Secrets for Success

These deviled egg directions will help you make the best deviled eggs ever. I share tips and tricks as well as the #1 secret to having fabulous deviled eggs. Whenever I make these, I always get rave reviews and compliments, and they get eaten!

Deviled eggs are a favorite food at picnics, potluck dinners, and outdoor bar-b-ques.  This deviled egg “show and tell” will help you make the best deviled eggs ever.  I share tips and tricks of making deviled eggs as well as the #1 secret to having fabulous deviled eggs.  Whenever I make these, I always get rave reviews and compliments, and they get eaten!  So, whether you need a dish for Memorial Day, Fourth of July, Christmas dinner, or some other special occasion, you will learn the basics of deviled egg making and how to make the recipe your own!

THE number one secret to making deviled eggs is to NOT use fresh eggs.  Plan to buy your eggs about a week ahead of time.  If you forget, be sure to look at the date on the egg carton and select older dated eggs at the store.  Using older eggs means your boiled eggs peel easier.  This maximizes your deviled eggs looking smoother and prettier, and it makes your life easier.

Below are LOTS of pictures along with directions to make your deviled eggs turn out fabulous!

boiled eggs on a papertowel on plateHard boil your eggs.  If your eggs are too wet from peeling them and rinsing off any remaining bits of eggshell, dry them off.  I like to use paper towel for this.

Cut your eggs.  Use whatever size knife you prefer.  I cut the eggs length wise so they lay nicely on a plate or egg tray.  My mom use to cut them the other way and the stubby egg halves wobbled on the plate.  Choose whichever cut you prefer. 

knife cutting boiled eggs lengthwiseTip #1 – use a paper towel to wipe egg yolk off the knife between cuts.  This keeps your eggs looking pretty.

Scooping out egg yolks with a spoonNext, use a spoon to gently scoop out the egg yolks into a bowl.  If you have a teaspoon with a bit of a point to it, scooping is a little easier.  Don’t worry if a few of your egg white shells get little tears–we will deal with this later.

Mashing egg yolks with fork

Now, mash up the egg yolks with a fork until the egg yolks are fine crumbs.  Egg yolks mased finely with a fork

It is time time to make the deviled egg mixture.  The basic mixture is mayonnaise, mustard, and salt and pepper to taste.  While I’m not giving you specific amounts of each, I am going to share how YOU tweak the recipe to make it your own and have great deviled eggs each time.  I’m doing this because you may want to make 4 eggs or 24 eggs worth of deviled eggs.  While the ingredients in the mixture are the same, quantities will change.  Tip #2 – making deviled egg mixture is more art than science. 

Adding mayo to egg yolksSo, put some mayonnaise into your egg yolks.  Use the fork to continue mixing as we add to your mixture.  Add a little bit of mustard and mix.  Alternately add mayonnaise and mustard.  You can use a mixer to get the mixture smoother, but a fork will do the job.

Adding mustard and mayo to egg yolk mixtureNote:  my secret ingredient is adding a dash or two of horseradish. 

The goal is to have a mixture that will hold a bit of shape but not be too runny or too stiff.  Check out the picture to help you determine the thickness. 

Deviled Egg filling with a bit of body but not too thick or thinUsually you go heavier on the mayo and lighter on the mustard — adjust to what your taste buds like.  The same applies if you choose to add horseradish.  Add salt and pepper to taste — again for what you like.  Tip #3 – be sure to taste test your mixture as needed.  It can help to have someone else taste test also to get their take on what needs added to the mixture.  My husband is always willing to help me out.

Once you are satisfied with the taste of your mixture, it is time to fill the egg whites.  You can use a spoon to do this.  However, I like to use a baggie because it is easier to fill the egg whites.  Simply clip off one lower corner of the baggie.

Cutting lower corner off baggie for filling bagUsing spatula to put filling in baggieNow, put your mixture/filling in the baggie as far in as you can toward the corner you clipped.  I squeeze the baggie over the spatula as I slide it out of the bag to help remove the mixture from the spatula.  Once you have a manageable amount of mixture in your baggie, move the mixture toward the hole.  Twist the baggie closed at the top, keep twisting until the mixture is ready to come out of the baggie. 

Filling egg white shells with yolk deviled egg mixture from baggie dispenser bag Now, position the cut baggie tip over an egg white while you use one hand to hand to hold the twist and the other hand to squeeze the baggie.  Squeeze until you have the amount of mixture you want in the egg white.  Filling egg white shell with deviled egg filling from baggie dispenserThis is very easy to do — I provided detailed directions for those who haven’t used a cake decorating type bag before. 

Tip #4 – if you have a cake decorating tip and coupler, you can attach this to the baggie before putting your filling in it.  You can get a pretty rippled edge with a fairly large cake decorating tip that will allow the mixture through it. 

Egg white tear that was repaired by pushing egg white into deviled egg filling of eggRepair any egg whites with slight tears once they are filled by gently pressing the egg white edges slightly into the filling and press the edges toward each other.  This will allow the egg to stay together so it can be eaten.  If you have leftover filling, you can fill eggs a bit fuller or refridgerate the filling to eat at a later time.

Move your deviled eggs to the storage or display container of your choice.  Enjoy your creation that was easy to make, tastes great, and looks like you spent a lot of time on it.

Tip #5 – You can change your mixture recipe as you wish.  Other ingredients you may want to experiment with are different types of mustard (brown, spicy, honey), bbq sauce, avocado, and different spices.  Keep it heavier on the mayo until you find the flavor you are after.  You can also use Miracle Whip instead of mayo.  

Bonus Idea:  You can use pickled eggs instead of boiled eggs to make deviled eggs.

Here’s wishing you lots of fun and success with your deviled eggs!  

Be sure and check back in with as I will be sharing a rhubarb cake recipe.  This isn’t just any rhubarb cake recipe–it is one I’ve gotten rave reviews on from people who don’t like rhubarb.  If you subscribe to my email list, I will notify you of new posts, including the rhubarb cake post!  Thanks for spending time with me.

deviled eggs on a plate