Deviled eggs are such an amazing appetizer. We can serve it over holidays, Easter or just make one heck of the charcuterie board.

To be honest, I am swamped today. I had several different recipes that I prepped, cooked, tested, styled and then finally photographed. Well, I got up and 6:30 this morning, and started to work just after my first coffee.

Which was around 8 am. If you know me, well, it takes a little planning. A little reading, doodling, drinking a cup of coffee and eating a muffin to brighten my day.

Oh, and preparing breakfast for my munchkins, of course. In other words, I absolutely love my Fridays, especially if it is gloomy Friday morning, much like today.

My husband totally does not get me, but I really love gloomy days. Sometimes it just makes me so happy to stay in PJs all day, light my candles, make myself a cup of coffee or tea, and watch shows or read.

I did not know what to post today at first, sweet hot cross buns or deviled eggs. Therefore, my apologies in advance for taking an easy way out and posting a simpler recipe.

Furthermore, I really hope that tomorrow I will be able to post the other one, if not, then Sunday for sure.

Check out other appetizer ideas.

When it comes to boiled eggs, I am a complete nut. Just like when we are talking about pasta, bread or mashed potatoes. Those are my weaknesses!!!

If I tell you a simple fact about me, you, my friend would not believe me.

Ok! Now I gotta say it. When I was about 8, or maybe 9, we always had over 100 easters eggs, all dyed in beautiful homemade colors, ready for neighborhood kids to come and collect.

Just like here in the USA children go “trick or treat” on Halloween night. We would go around the neighborhood to households that celebrated Easier and collect eggs on Eastern Orthodox Easter.

Sometimes, both Easters, Catholic, and Orthodox match on the same Sunday so it was that much more celebration all around. Needless to say, it was an egg and sweet goodies heaven.

Anyhow, that one Easter I ate over 20 hard-boiled eggs. Why? To this day I have no idea, BUT, I am assuming because I love em’ so very much, plus I loved eating so much. Do not ask what happened after… MOVING ON!!! 

I made dozen Deviled Eggs today, and every time I turned around I would pop one in. Above all, what you see in the picture was all that is left. I have a serious problem.

Anyhow, most importantly, for Easter, I just bake tons of baked goodies, but my kids pretty much organize egg hunt, and egg coloring with their cousins, and everything else that comes into their mind.

Recipes that you might like:

• Caramelized Onion Tart
• Creamy Spinach Puff Pastry
• Piglets in a Blanket
• Cajun Shrimp Lettuce Wraps
• Chicken and Egg Salad Lettuce Wraps

IF you make my version of Deviled Eggs, please tag me on Facebook and Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much for all your support. Happy Cooking!

Yield: Makes 12 Halves

Deviled Eggs

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An easy and tasty recipe for the best Deviled Eggs ever.

Prep Time 5 minutes

Cook Time 8 minutes

Additional Time 5 minutes

Total Time 18 minutes

Ingredients

• 6 large organic eggs
• ¼ cup Mayonnaise
• 2 teaspoon yellow mustard
• 1/4 teaspoon white vinegar
• 1/2 teaspoon sweet paprika
• 2 tablespoons sweet relish (or thinly chopped pickles if you prefer that better)
• Salt approx. 1/8 tsp. or to taste
• 1/4 teaspoon ground black pepper, plus a sprinkle more for garnish or use paprika

Instructions

1. Put the eggs in a single layer in a pot and cover with cold water to an inch and a half over the eggs. Let the eggs boil on medium-high heat for 7-10 minutes. After 7-10 minutes, move the pot from the burner on the side, and let the eggs stay in the pot covered for the next 5 minutes. Drain the hot water, and replace it with cold. Try to cool down the eggs in cold water for a few minutes, changing the water more than several times. Once cool enough to the touch, peel the eggs under cold running water. *Often I break the eggshell and drop back in the cold water, leaving them for a few minutes for easier peeling.
2. Slice each egg in half lengthwise with a knife, starting from the round end and go to the tip. Pop-out the yolks into a mixing bowl and put whites aside.
3. Add the mayonnaise, vinegar, and mustard in a bowl. Use an electric mixer or mash the yolks using a fork until it is well combined, then taste (add salt to taste). If the mixture is too thick for you, add a little more mayo. Then, add finely chopped sweet relish or pickles. If you do not want to add it, then push the mixture through a sieve or small-holed colander to get out any remaining yolk-lumps. This is optional if you actually like the lumps.
4. You can just spoon into the whites, but filling egg whites using a pastry bag is so much prettier. In that case, fill a pastry bag with the egg yolk mixture, use star tip and pipe into the center of the whites.
5. Garnish Deviled Eggs just before serving. Enjoy!

Notes

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This is obviously not a pizza, but I like calling it Crustless Eggplant Pizza since it makes me think of small pizzas, but much healthier.

Anyhow, you create killer lemonade when life hands you lemons. In this instance, I prepared a great crustless eggplant pizza using organic, locally produced eggplants that I purchased and beautiful tomatoes that I was given.

Oh goodness, I adore them! I use them for lasagna, sauces, and a variety of other recipes. Well, I think they taste a lot like mushrooms.

It tastes really amazing when you dip bread in my sautéed eggplant and onion mixture with cream.

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My kid enjoys this and has nearly the same eating preferences as I do. But neither of my boys wants to even approach it.

They won’t eat it unless I use the marinara sauce in place of the raw tomatoes and slice the eggplant thinly lengthwise; then I bake it longer so the eggplant could become a little bit crunchy.

Therefore, the approach could work if you have a fussy eater who dislikes tomatoes or eggplant.

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I adore tomatoes from my own garden. I’ve stated it before, but I munch on tomatoes all day long if they are cherry tomatoes, and I eat regular-sized tomatoes like an apple.

When compared to store-bought versions, it is incredibly different, refreshing, sweet, and juicy. I find the scent of them alone to be quite delightful.

My tomatoes have only just begun to turn red, and I just picked a few last weeks, but my great neighbors usually generously share with us tons of their tomatoes, which I use practically daily to make beautiful dishes if they aren’t cut for the salad.

Anyhow, tonight we had a fantastic pizza made with eggplant. I served it with Italian sausages on the side and whole grain French baguette. 

These are basic, but depending on what I have on hand, I also like to add toasted panko or Italian bread crumbs. I’ll share the data from the notes with you.

This is really such a quick meal, even if you serve it without any type of meat it is satisfying. Be creative and like I said if you like marinara/pasta sauce use that instead of the tomatoes.

You can also add other things, like minced mushrooms, ham, an egg, which I didn’t try before, but as I write that just came to my mind. I think fried sunny side up egg on the tower of this would be awesome.

Anyway, if you decide to make Crustless Eggplant Pizza do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

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Yield: Serves 4

Crustless Eggplant Pizza

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Easy and tasty Vegetarian Crustless Eggplant Pizza

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 1 large Eggplant, or two medium sizes
• 1 tablespoon (14g) Salt
• 1 Large Tomato or two medium sizes; Beefsteak tomatoes work very well.
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon Italian Herbs Mix
• 8 Mozzarella slices, thicker
• Fresh Basil Leaves or a sprinkle of dried basil
• 2 tablespoons Olive oil

Instructions

1. Wash then cuts the thicker part of the eggplant into approximately 1/2-inch (1 cm) slices; maybe just a little thinner. Add water into a large bowl and add salt. Soak eggplant slices in that water for 10 minutes.
2. While eggplant is soaking, wash and slice tomatoes into thin slices (1/4 inch approximately) 
3. Take eggplant slices out of the water and place them on a clean, dry paper towel or cotton kitchen towel. While you are taking them out of the water try to squeeze water out without breaking a slice, then place on a dry towel; Pat dry eggplant slices so you take out as much moisture as possible.
4. Preheat oven on 400F (200C /gas moderate hot)
5. Season eggplants with sea salt, black pepper, sprinkle or two of garlic powder, Italian herb mix, and a drizzle of olive oil; Toss to coat.
6. Add a bit of oil to your baking pan then place each slice of eggplant to bake in the preheated oven for about 15 minutes then turn it around and cook for additional 5 minutes or until the eggplant slices are tender, and almost cooked through.
7. Slice tomatoes as thick as you want, pat dry with paper towels, then place on top of the cooked eggplant slices, add cheese on top of each.
8. Turn the oven to broiler at 450 to 500 Fahrenheit, so the top oven heat could melt the cheese. Keep it in for about 2 minutes or until the cheese is completely melted and bubbly.

Notes

I like keeping it j tad longer to get that brown edge and a bit of golden brown cheese. It takes approximately 4 minutes but keep an eye on it closely if you like it just the way I do.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 363mgCarbohydrates: 21gFiber: 6gSugar: 9gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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