Lauren's Deviled Eggs!

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We love deviled eggs!  When my kids were growing up, they would devour them.  My daughter loved them so much, that we named this recipe after her, "Lauren's Deviled Eggs".  I think I found the recipe in one of the old basic, every-kitchen-had-to-have cookbooks, such as "Better Homes and Gardens" or "The Joy of Cooking", the two classics that I always went to when learning to cook in the late 70's.  I don't dare claim this recipe as my own . . . but it's the family favorite, so thank you to whomever this recipe originated from. Even today, if anyone in the family looks in the frig and sees these creamy yellow mounds of savory delight, they beam from ear to ear.  Seriously, the simple things just make us so happy around here!

So Lauren in Tennessee, this post is for you dolly!

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Lauren's Deviled Eggs
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12 jumbo eggs
1/2 cup mayonnaise or Miracle Whip (our choice for the tang it offers)
3 tsp. mustard
1-1/2 tsp. apple cider vinegar
4 Tbsp. melted butter (this is truly the secret ingredient)
1 tsp. salt
1/4 tsp. pepper
paprika for garnish
herbs to garnish

Bring a pot of water to a boil (I place the eggs in the water while it is still cold; I find that if I put cold eggs in boiling water, they are more likely to crack once they go in the hot water).
Boil the eggs for 10 - 15 minutes, or until how done you like your eggs.
Place the cooked eggs in a bowl with ice water to begin cooling them down.
Under cold running water, crack each egg all the way around and gently lift the shells and membrane off . . . get under the membrane for the easiest removal of the shell.  This works like a dream each and every time!
Slice each egg in half.
Gently scoop out the yolk and place in a medium bowl.
Place the white portion of the eggs on a plate or egg platter.
Mash the yolks with a fork.
Add the mayo, mustard, vinegar, and melted butter, salt and pepper.
Whip with a fork until smooth.
Taste and make any adjustments that you prefer.
Spoon heaping amounts of this egg mixture into the cooked whites.
Sprinkle with paprika.
Garnish with fresh-cut herbs.

Cover and chill in the refrigerator (I try to always make these in the morning so that they are cold for lunch and/or later on in the day).

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Spring Salad with Strawberries and Balsamic Vinaigrette

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Spring is such a wonderful season for garden-fresh salads that are perfect for luncheons, brunches, and teas . . . and most importantly for daily enjoyment.  I need my greens, folks!  Fresh spring berries add such a wonderful flavor element to a savory salad, whether fresh or in a vinaigrette.  Strawberries, in particular, are one of my favorite ways to enhance a spring salad.
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There is literally a plethora of recipes in which strawberries play a starring role in side salads of fresh greens.  After reading and researching many of those recipes as usual, I just developed my own version of both the ingredients of the salad itself, but most importantly, the vinaigrette.  This recipe knocked my socks off!  I was so blown away by how delicious this spring fresh salad is, that I will, without a doubt, make this over and over again!  Even my ranch dressing husband enjoyed it without a negative comment!  
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A big WOWZA for this newly developed recipe in my repertoire!  Thank you sweet strawberries for your fresh inspiration!  And oh yes, thank you balsamico vinegar for the tremendous foundation for the vinaigrette!  Simply delicioso!

Spring Salad with Strawberries and Balsamic Vinaigrette

1/8 cup sugar (you can also substitute a few Tbsp. of honey if you prefer)
3/4 cup olive oil
1/4 cup balsamic vinegar
pinch of paprika
1 tsp. fresh garlic, finely minced
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt
1/4 tsp. Worcestershire sauce
1/8 tsp. dry mustard
3 Tbsp. minced red onion
10 oz. fresh mixed 'mesclun' or spring lettuce or baby spinach
1 quart strawberries - cleaned, hulled and sliced
1 - 2 hard-boiled eggs, chopped
1/4 cup slivered almonds
1/4 cup crumbled blue cheese
1/4 cup fresh bacon, fully cooked/browned and then chopped/crumbled

Optional:  For some protein, add chunks of cooked chicken or turkey . . . add the amount that you prefer, one or two cups depending on how many you are serving.

With an immersion blender, mix together the sugar, olive oil, balsamic vinegar, garlic, paprika, Worcestershire sauce; dry mustard, salt, pepper, and red onion.
Blend well until smooth.
In a large bowl, combine the spinach, strawberries, chopped eggs, almonds, crumbled cheese, and bacon.
Or individually plate each salad to garnish the way that you prefer.
Pour vinaigrette over salad, and toss.  Or pass vinaigrette around to guests for their own dressing preference level.

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Spring Salad With Strawberries and Balsamic Vinaigrette

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Seasonal Saturday & Fresh, Clean, and Pure Friday!

Yay, it's officially grilling season with this Memorial Day Weekend!  I hope that you're cooking and grilling up some special dishes!   So go ahead and share them here!

Fresh, Clean and Pure Friday and Seasonal Saturday began almost one year ago for the purpose of bloggers to share any post related to how they are improving their lives through a variety of ways:  cooking more fresh and seasonal recipes for improved health, how and what we are gardening, whether floral or food-related, what improvements we are making in our lives to freshen up our outlooks and lifestyles, etc.  I hope that you've enjoyed the many posts that have been shared and those that have been featured each week.  If I have failed to stop by and thank you, please forgive me and know that I really am grateful and so glad to have you join in!

Please display the button and link to this get-together on your post and use the URL address of your post only.  Thanks for your kind blog etiquette!

I hope you enjoy the following six featured blog posts that were shared last week . . . . all food and gardening-related.  At this point, this get-together will focus only on recipes and gardening posts also.

K from "Cooking With K" shared a favorite fresh, spring-time salad:  Strawberry and Bacon Salad.  This looks so good and so healthy!

Claudia from "What's Cooking Italian Style", shared her Shrimp and Haddock Florentine Linguine!  Oh my goodness, if this isn't a treat with the addition of fresh spring spinach to a pasta heaven of seafood!

Introducing Erin from "art+food+life" with this 'perfect-for-Memorial-Day' burger:  Grilled gouda stuffed hamburgers!  Erin's timing for this monster burg is unbelievable!  I love stuffed burgers!  What a great recipe post!

Lisa from "Flour Me With Love" stole my heart with her Tropical Cake with Cream Cheese Frosting.  After spending time in the tropics, I just cannot get enough pineapples and coconut, and pineapple is fresh and in season right now!  What a treat!

What do you do with your bumper crops from your garden?  "The Healing Home's" author informs in her post about freezing spring vegetables, which is my preferred method of putting up my produce.  Soon we gardeners will all be busy in this process!

What incredible, eye-popping color from "aquariann's" Pink Princess Weigela in her garden.  Breathtaking, huh!  I love how the photo is blurry on purpose!

Recipe and gardening posts only . . . thank you!

To be considered for one of the 5 - 6 weekly featured posts, a link and/or button to this get-together needs to appear on your shared post.  

Please use the URL address of your post and not your blog.

And lastly, please try to visit one or two of the bloggers who'd like to meet you and have you meet and hopefully, follow them.

Please spread the word about these two link-up parties as well.  Thanks for your kindness!

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