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

Did you make this recipe?

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Pancakes! If you put any type or kind of pancakes in front of me, I will eat it because I love them sweet or savory, and any time of the day or night. The question that you might ask…

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

There are so many savory pancakes in Korean cuisine, but I am sure that you are familiar with a word “pagan” {pa-meaning scallions and Jeon (Jun/Chon) refers to pan-fried pancake type of dishes}.

So scallions are must because not only that they give nice aroma, but the taste is incredibly delicious.

It is whole another level of deliciousness If you add finely chopped kimchi. Of course, often you will find seafood such as squid, shrimps and/or oysters etc.

In these pancakes but it is also depending on the region (hae-mul-pajeon/seafood scallion pancakes). See, the thing is if one ingredient dominates, it is usually called that way with Jeon at the end. 

If you are interested in learning more, visit Wiki where there is a simple and understandable text about these yummy pancakes.

Oh, and there is also a very good video from ep. 2 of Kimchi Chronicles that you must watch if you didn’t because you can learn hands-on how it’s made for real along with other delicious treats…

Now, since my niece is allergic to seafood, I didn’t want to risk it so I didn’t use anything except veggies that she and my kids like.

The best thing is, even when you have a kid that is not a fan of vegetables, this is the best dish to hide it just by cutting veggies in small pieces and mixing it with the batter. 

This was quick after pool snack for them, so I made few large pancakes and cut into small squares, however you can make smaller circular ones that everybody could have several to munch on, but since there is a lot of kids around here, it was easier for me to serve them in two bite cut-out pancakes.

These also make an amazing appetizer, or side dish to go along with anything that you do. 

I got to tell you these are addicting, but the good thing is you can make them fast, it’s economical, and the best thing is fed a crowd or unannounced guests…

Just sayin’. I make them, usually after school, or after some kind of activity. 

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KOREAN VEGETABLE PANCAKES

These savory Korean pancakes are perfect for parties, brunch or even breakfast. Delicious and very easy. 

Course Breakfast, Brunch, Party Food

Cuisine Asian, Korean

Keyword asian, korean, brunch,

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 tbsp. Oil per large pancake /or 2-3 small ones

Batter:

• 2 cups flour
• 1 egg
• 1/2 tsp. Salt or to taste
• 1 tsp. Red Chili Paste gochujang (or you can add chili pepper flakes instead) *both optional
• 10-12 FL Oz 1.25-1.5 cup water, more if needed

Filling options:

• 6 Scallions chopped
• 1 cup fresh spinach chopped
• 1 Green Pepper sliced/or chopped
• 1 red pepper sliced/or chopped
• 1 orange/yellow pepper sliced/or chopped
• 1 garlic clove minced

Instructions

1. Combine together pancake batter mix with an egg, salt, red chili paste, and water. It needs to be thinner than pancake batter and similar to crepe batter.
2. Wash and chop all the veggies, then add them to the already mixed batter.
3. Preheat skillet/frying pan and add oil. When oil starts to be hot and before smoking point, turn the heat down, from high to medium-high and add about 1/2-2/3 cup of batter (depending on how large you want it) and spread it to one end to the other, work fast. (Or Add less batter for smaller pancakes)
4. When you can’t see anymore wet on top and it looks crispy on the bottom, turn it on the other side and press a bit with a spatula.
5. Allow it to cook for a minute or until is crunchy on the other side, then turn again and give it a few more seconds to cook.
6. Take it out and let it cool down for a minute or two before cutting. Continue adding oil while making pancakes, or until all the batter is used.
7. Garnish with more scallions.
8. Serve it with dipping sauce: Korean chili pepper flakes, chopped 3-4 scallions, finely minced garlic, 3 tbsp. Rice vinegar, 2 tbsp. Water, a drizzle of sesame oil and 1/2 cup soy sauce (lite) and you can toss in toasted sesame seeds and/or some sliced jalapeño peppers or red chilies, sweetened it with sugar or honey to your taste; mix.

Recipe Notes

• You can use Pancake Batter MIX, which to be honest, I like much better, but when I am out this is how I make it. You can find this batter mix in Korean, International markets/stores or online.
• You can use any other vegetables with scallions/or make it just with scallions. Some of you might say, oh that’s not how it’s made.
• I think we all make food to please our family and you can make it more traditionally using thinner scallions, almost like a very young scallions and placing them whole (after washing and trimming) on the hot oil, pour over the batter and then drizzle all over mixed egg, turn over after it’s crispy on the bottom and then cook on the other side until perfectly crispy and golden; but since I served it to the kids and they don’t like to chew on whole scallions, I chopped them and mixed all together.
• You can keep the unused batter in an airtight container overnight and up to two days; just add more liquid if needed and mix before cooking.

I have always loved dumplings! They are comfort food for me. Some might not like the slightly chewy taste, but me, I can’t get enough of it!

My kids are not huge fans; they would eat it, but they don’t prefer it. More for me, right?!

Anyhow, my hubby and I enjoyed them very much. I had leftovers and he even ate it for breakfast. Some foods are actually so ugly when you look at your plate. Then the taste surprises you big time, and I think that is the case with these kinds of European dumplings.

They don’t look appealing, but the taste is just phenomenal. Of course, you got to mix with some kind of sauce or just use herbs, garlic, and butter with perhaps freshly shaved Parmesan.

It does require a bit of hard work, and patience until they come together. With that being said, why not make something from scratch. Have fun in the kitchen and experiment with the new flavors.

Now, these could be turned into gnocchi with a just slightly push of the table fork tins onto the dumplings pieces, and I did that and they were great.

However, prior to freezing, I did not layer them nicely in the box. So, once I started to boil they turn into large dumplings, and I was fine as long as I have some hot dough to munch on!

In this post, I am including a few of the pics how I made them, and I hope that helps you in order to make these for yourself.

Click here for tasty dinner ideas

As for sauteing the dumplings after they are boiled, I used my favorite flavors, but you are more than welcome to add whatever spice you would like or sauce that you and your household prefer.

I am not very good at making step by step instructions because most of the times my hands are full, so this time I have asked my girl Anna to take them as I was making the dough. 

Yield: 4 Servings

Sweet Potato Dumplings

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Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 medium potatoes (about 1 lb.)
• 2 medium sweet potatoes, or 1 Large (about 1/2 Lb.)
• 1-2 Eggs
• 1 1/2 to 2 cups all-purpose flour
• 1 tsp. Freshly grated nutmeg (dry herbs if desired; rosemary, oregano, basil, etc.)
• 1/4 tsp. Salt + for seasoning the water
• Optional ingredients:
• 1 tablespoon oil (canola, vegetable, corn... Etc.)
• 4 cloves of garlic, finely minced
• 3 Scallions, chopped + more for garnish
• 1/2 tsp. Gochugaru, or more (substitute w/ Cayenne pepper)
• 3 tablespoons broth or stock, low sodium
• Soy sauce or salt to taste, and if necessary

Instructions

1. Boil russet potatoes in their skin and in lightly salted water until tender without allowing them to fall apart. Drain and peel while they are still slightly hot. 
2. Preheat the oven on 400F and bake sweet potato/s, until cooked. (Punch through with the fork, they should be tender.) Allow them to cool down for 10 minutes, then scoop out the orange potato flesh. 
3. Spread layer of flour on the working area of your countertop. Put both kinds peeled potatoes with a pinch or two of salt in a food processor or you can mash them with a fork or electric mixer and then put them on a flour. Sprinkle with half of the flour, mixing very lightly and then mix in the egg/s. 
4. Finally, add nutmeg to the dough and knead very lightly using remaining flour *if the dough is too loose/soft. When the dough is no longer moist, it's ready for rolling.
5. Divide the dough into 4 pieces on a lightly floured surface and from each piece roll about 3/4 inch in diameters. Cut the rolled dough into about 3/4-inch-long pieces/dumplings. 
6. Shape each slightly round, and at this point, you might make them as gnocchi. (Read in the notes) 
7. Bring the water to boil with salt (2 tbsp. Salt per gallon of water), and drop maybe half dumplings into the large pot of boiling water... Or enough not to overcrowd the pot. 
8. When the dumplings rise to the surface they are done, about 2-3 minutes. Lift them with the slotted spoon, drain, and place into a bowl. Cover until all of them are done.
9. Preheat the oil in the frying pan with garlic, scallions and drop cooked dumplings in. Turn a few times until they look slightly golden brown. 
10. Meanwhile, mix 1 teaspoon of gochugaru (Korean red-hot chili pepper flakes) with 3 tablespoons of low sodium broth or stock. Season if necessary, with a splash of soy sauce or salt. Then pour over the dumplings. Let it cook for a few minutes just until it started to bubble. 
11. Serve it hot and garnish it with chopped green onions.

Notes

• If you are going to freeze them after you cut the dough, make sure to flour each as you layer dumplings in the box and on the wax paper or parchment paper one by one so it will be easy to separate. The best way to pack them is in portion sizes! 
• It can be in the freezer for up a month, make sure to label the box. For every 1 pound of the potatoes, you need to add 1 cup of flour and 1 egg. 
• You can make them without the sweet potatoes just increase regular potatoes. 
• Gnocchi: Hold an ordinary table fork with tines sideways, leaning on the board. Then one by one press and roll the gnocchi lightly with the tines of the fork toward the points, making a ridge on one side and pressure from your thumb on the other. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest