Is it picnic season yet? If not, it should be. Deviled eggs are a classic – all though one I’m personally not fond of. However with the persuading (he’s lucky he’s handsome) husband requesting more dishes utilizing eggs, I felt obligated to do my best to whip some up.
Turns out the recipe was well received and since then has been a staple at several gatherings. (Sorry, I’m still not a fan of hard boiled eggs, but the majority of attendees seem to enjoy them.)
6 hard boiled eggs, shells off, sliced in half, yolks removed
mash yolks with a fork
Combine the following in a small bowl:
1/4 cup of mayonnaise
1/2 tablespoon dill relish
1 teaspoon of yellow mustard
sprinkle of salt and pepper (add more to suit your preference)
After ingredients are mixed well together, spoon or pipe the filling into the egg whites. Sprinkle Old Bay – that’s right, no paprika here folks – on top. Keep refrigerated until time to serve!
That is a rather bold statement, isn’t it? Go ahead, try this recipe – it uses a bread machine – you won’t be disappointed! I have to admit this is not my original recipe. I discovered the recipe on Food.com and it has quickly turned into a go-to favorite in this home. My version is below, with just a few different notes from the original recipe.
1 cup warm milk
1/3 cup unsalted butter (I almost always use unsalted butter in recipes)
4 1/2 cups bread flour (I always use King Arthur flours)
1 teaspoon salt (Let’s be honest, I don’t measure this part, just use a sprinkle of salt.)
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast (If you buy those packets that come with three squares, its one square.)
Put the main ingredients in your bread machine, liquids first, yeast last. Select the dough cycle and start. Now, I’ve found that its important to keep an eye on your bread machine for about the first 10 minutes. If your dough is not mixing properly add a little more milk or flour accordingly. Too runny, add flour, too dry, add milk. Dough cycle should take about an hour, more or less depending on your bread machine.
Once dough cycle is done, roll dough out on lightly floured surface. There is no science to this.
Filling Ingredients / Directions
Brush on the rolled dough a melted 1/3 cup butter .
Combine 1 packed cup of packed, brown sugar and 2 1/2 tablespoons of ground cinnamon. Sprinkle this over the butter, don’t forget the edges.
Roll up dough and cut into rolls. I cut depending on how many buns I want. I can get on average 12-15 buns from a batch. Once I cut a roll, if there is extra cinnamon and brown sugar on the cutting board, I’ll dip the edges into the mixture. No sense wasting it!
Place rolls into a lightly greased pan and cover. Let rise for 30 minutes. At this point, continue to ignore the constant questioning of “Are the buns done yet?” from your husband and kids. Stay strong. Give them something to do.
Once the buns are done rising, place them in a 400 degree oven for 14-16 minutes. Uncovered. Continue to ignore the pleas from your family inquiring as to whether its time to eat or not.
While buns are baking, mix the frosting.
3 ounces of cream cheese
1/4 cup unsalted butter, softened
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt (Remember, just use a sprinkle of salt.)
Mix well and spread on warm rolls. Finally, feed the hungry humans that have been lurking in the kitchen. *These buns are equally good the day after baking. Just heat for a few seconds in the microwave. Doubtful that you will have any left 2 days after you bake them, but I’m sure they’d still be delicious.