This last weekend we celebrated being girls by having our monthly lady brunch. I have to say I’m so impressed that we have continued this tradition for all of the months in 2012, so far! We even spiced this one up by giving it a “M’erica” Theme for Memorial Day. We also mixed in a little clothes swap. Food and “new-to-you” clothes. Girls true best friends. And a special thanks to Dana for letting us invade her B-E-A-UTIFUL home.
I’m not sure if you are aware of this, but I’m a terrible cook. I usually leave our cooking entries for Jess, but I made deviled eggs for Thanksgiving last year and for this months brunch and people actually like them! I decided to share my favorite recipe for Deviled Eggs. My recipe comes from the kitchen of my “LA Grandmother”, Astrid.
Astrid’s Famous Deviled Eggs Recipe
6 Hard Boiled Eggs (Double the recipe for 12)
2 Tablespoons of Mayonnaise
1 Teaspoon Brown Dijon Mustard
1 Teaspoon Soy Sauce
And use your “natural” cooking skills. If you feel like you need more of this or more of that, go for it! And I usually just eyeball the seasonings, basil, and chives. But I have to say, the basil and chives really give it that extra kick so don’t feel like you are putting too much. You then mix all ingredients with yolks night before you will be serving them. After mixing, put the mix in a sandwich bag and keep in the fridge overnight. Before serving, cut a hole in the corner of the bag and fill eggs. Sprinkle with paprika if desired. Enjoy!