Deviled Eggs

MUAHAHAHAHAHAHHAHAHAHAAH

Sorry had to.

Well, today, this Friday, as I used to every Friday a while ago, I made some food. Unfortunately, my mother had made salsa and chips, so everyone was munching on that while I was pathetically making—yes—deviled eggs!

I read it in lots and lots of books, and it always mentioned the delicious-ness of it, so I wondered, how does it taste like? (At this context, you should realize I have never eaten deviled eggs before.)

So, I went on allrecipes.com (now that I go on it so much, I just made an account. :D) and searched ‘deviled eggs.’ Obviously, there were quite a few of them.

I saw a short video by foodwishes.com, where this creepy-happy man keeps guiding you through the recipe (obviously). He had a very good idea of candied peppers.

And I combined that recipe with the recipe that had four stars (out of five) and six hundred something reviews. Obviously it’s better than the four stars with eight reviews.

It’s really easy. There’s technically no need for a recipe. For every three eggs, you need one tablespoon of mayo, and half a teaspoon of everything else. Imean, not even half a teaspoon, because technically it depends on your taste.

The ‘everything else’ list is:
mustard
vinegar
hot sauce (:D also the creepy-happy man’s idea)
salt
sugar

What you do is you boil the eggs, you peel the boiled eggs, and then you cut them in half vertically, into two long, congruent (symmetrical, however you want to put it) slices. You then pop out the white yolk parts, mash them in a bowl, and dump in the mayo and everything else. (See the ‘everything else’ list for details.)

You mix it all up with a fork or spoon or whatever utensil you’d like.

Then, you put the yellowy mixture into the empty white-part-of-the-boiled-egg.

Only, I came up with an idea. Obviously, I don’t have ‘dispensable tube thingy whatever they’re called’ laying around, so I used a small plastic bag (those short, horizontal ones), and I cut off the tip of the bag just a very little bit, so that the hole is perhaps three eighths of an inch wide.

I dumped in a spoonful of the yolk-mayo-everythingelse mixture, and closed the bag just a little bit so that it doesn’t spill out of the bag, and then squeezed the bag so that the mixture could come out of the tip of the bag like icing. I made a swirly motion when putting the yolk-mixture into the white part of the boiled egg. Then it made a pretty design!

Then, I took a little bit of peppers (any kind, in fact. Bell pepper, sweet pepper, whatever it is) and diced them into small pieces and put them aside.

Then, I boiled a little bit of water (that was left in the teapot) just to about a medium simmer or whatever you call it. I put about a tablespoon or half of sugar into a very small cup, and poured in just enough water to wet the sugar. (Not too much water—it has to be syrupy.) Mixing it around for a few seconds will melt most of the sugar, and if you have OCD like me, you put it in the microwave for about five or seven seconds. (Or six.)

Then, after stirring a bit more, you put the diced peppers into the sugar-syrup mixture. Swirl it around a bit, put a bit more sugar, put it in the microwave for six more seconds, whatever.

Then, you take a small spoon that will fit comfortably inside the cup, and scoop out just three or four of the diced peppers and place it gently on top of the deviled-egg yolk mixture (which should be in the white-egg thing). Maybe press it down gently to make sure the peppers don’t fall off.

And if there’s some syrup left, just take an eighth of a teaspoon, a very tiny bit, and put it on top of the peppers, just to make it more shiny and sweet.

And walah! Your deviled egg is done.

Credits go to: http://allrecipes.com/recipe/deviled-eggs-2/detail.aspx?event8=1&prop24=SR_Title&e11=deviled%20eggs&e8=Quick%20Search&event10=1&e7=Home%20Page

And the video:
http://allrecipes.com/video/526/deviled-eggs/detail.aspx?prop24=RR_RelatedVideo

Here are my finished pictures:

I especially love the second picture because it’s using macros and I love macros. And it looks so appealing and perfect.

They look so pretty!

Okay, I’ll stop self-complimenting my pictures.

Macros makes everything bad look good. I guess when you look close up, things aren’t as bad.

(Or maybe sometimes if you look close up, things aren’t as good.)

O: THOUGHTFULLLLLL.

 

…have a nice day!

TY A HAND!

Tuna sandwich?

I have developed a cousin of the Tuna Sandwich. It is called a Tuna sandwich?

The Tuna sandwich? derived from a hungry adolescent who had nothing to eat but tuna, bread, and some stuff in the fridge. It was inspired by the rumble in the tummy, and the urge to eat something other than one’s hands.

It is a delicious sandwich for those who enjoy tuna. It will serve as a simple lunch, or a snack.

Serving size enough to feed: 1 averagely hungry human being
Serving: 1 sandwich

Ingredients:
1 Whole wheat bagel/bread.
We had those really thin and really flat whole wheat bagel thingys from Costco, pre-cut and stuff. I don’t know what they’re called. But they were yummy.
I suggest that if you don’t have the flat whole wheat sandwich bagel bread thing from Costco, that you use whole wheat bread, or just bread. Not regular bagels.

1 can of Tuna
I have the albacore one. I don’t know what else there are, so don’t ask.
Here’s the link, just so you know the size and amount and stuff… <https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR5amBitgTz2pzI6ZHwyt5X3fSYizzZLTezquwznZnt_gjPHGAgSLFRzR7K8Mzg1Q70W0g4MwZ5A8c1JLELv6FuTRwTKAoe-5CWIDD3Kc3I8ojCMsiDCjfdAvjukVz02s8MmtvMDzsRg/s1600-h/0903-canned-tuna-300.jpg>

1 full tablespoon of Mayonnaise
For the tuna mixture thingy.

Pepper, Italian Seasoning, or whatever you like in your Tuna Mixture Thingy
I put the ‘Mrs. Dash’ seasoning thing, with some Italian Seasoning. Click on the names for corresponding pictures.

Sliced cheese (or whatever you call them)
You know, those yellow cheese slices wrapped individually, that are cut in squares, that are in those little boxes… You know what I mean. Links: <Link #1> <Link #2>

Fresh, ripe, delicious Tomatoes!
Here is the healthy part. XD I LOVE TOMATOES. I LOVE TOMATOES. …Yeah. Just wanted to specify.

Things you need:

A knife (maybe). One of those small ones, for cutting fruit and stuff.
A toaster oven. (I used a toaster oven and then put it on ‘toast,’ but if you don’t have that, an oven will probably do.)
A fork.
A spoon.
A brain
Hands
Arms
Legs
Fingers
Etc.

PROCEDURE:

1. Use the Can Opener to open the Tuna can.

2. Remove excess liquid and put the tuna into a medium-large bowl.

3. Take a fork and mash it a bit (not too much; just so it’s not one clump of cylinder but more of a mixture sort…?).

4. Add one full tablespoon of Mayo. (That’s what I do—it’s just about the right amount. One full teaspoon per every can of tuna.)

5. Add the seasonings that you like (I put in pepper and the Mrs. Dash thing and some Italian seasoning.)

5. Mix it with the fork, kind of mashing it along. (Or with a spoon, whatever you like better.

6. Remove the bagel or bread thing from the box or whatever you call those plastic thingys that hold them. PLASTIC BAG. Yeah. Whatever.

7. Cut the bagel if necessary. (It wasn’t necessary for me. C: )

8. Spread a semi-thin layer of tuna onto the bagel/bread.

9. Slice a thin slice of tomato. Place the thin slice of tomato onto the bagel, on top of the tuna.

10. Take the individually wrapped sliced cheese, remove from wrapper, and place it onto the bagel (on top of the tomato).

11. Place the sandwich into the toaster oven, and toast it. (Or bake it. I guess at 350 for however long it takes for the cheese to semi-melt.)

12. I toast it about one and a half times. It all depends on whether you like burnt or not burnt sandwiches.

13. Remove bagel from toaster oven.

14. Place bagel on an empty plate.

15. Place the other side of the bagel on top (if you like; I usually eat just one half and then make another with the other half and either eat that one myself, or give it to someone else.

16. Enjoy!