An always changing vegetable salad with tasty creamy filled deviled eggs. The perfect company for any meat dish but it’s even flawless on its own.

As I recently have a little time, I had been looking on the internet a few days ago. Attempting to find new, exciting ideas, inspirational dishes that I’ve never used before, to impress my loved ones with. Hunting for quite some time unfortunately could not discover too many interesting things. Right before I thought to give up on it, I discovered this fabulous and easy dessert by luck over Suncakemom. It looked so scrumptious on its image, that called for instant actions.

It was easy to imagine just how it is made, its taste and just how much my hubby might enjoy it. Actually, it is very easy to impress him in terms of puddings. Yes, I’m a lucky one. Or possibly he is.Anyways, I got into the website and then followed the comprehensive instuctions that were coupled with impressive pictures of the process. It really makes life much easier. I could imagine that it’s a bit of a hassle to shoot pics in the middle of cooking in the kitchen because you usually have gross hands and so i highly appreciate the hard work she devote to make this blogpost .

That being said I’m inspired to present my own dishes in the same way. Many thanks the idea.

I was fine tuning the initial mixture create it for the taste of my loved ones. I’ve got to mention it absolutely was a great outcome. They prized the flavour, the consistency and enjoyed having a delicacy such as this during a busy workweek. They basically asked for more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am likely to double the quantity .

This Deviled Egg Easy Recipe was provided to us by SunCakeMom

Salad:

Dice up all the ingredients to equal size. As we have peas we have to cut them up to the size of peas to cook them evenly.

Cook the carrots and peas until the carrots are tender, for about 10 minutes.

When the the vegetables are done drain the water and cool the vegetables under running cold water until cool to the touch.

Meanwhile the vegetables are cooking, prepare the mayo. Check out here how to make homemade mayonnaise.

Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.

When the vegetables are cooked, cooled and drained mix them with the apple, cheese then add them into the mayo sour cream mixture. Mind not to add warm ingredients into mayonnaise as that will break the emulsion.

The vegetables salad is done. Put it into a big enough bowl or tray and place it into the fridge to cool down for a couple of hours.

Deviled eggs:

Boil the eggs for about 15 minutes. Add a half teaspoon of baking soda to the water which will facilitate the peeling of eggs in case we have too fresh eggs.

Peel the eggs, cut them in half and take the hard yolk out into a bowl.

Gradually mix about a cup of previously prepared sour cream mayo with the egg yolks until we get the desired consistency. Mind that it will harden a bit in the fridge. This is the time to add the optional pepper, paprika and our favorite spices and herbs as well.

Fill the mixed yolk back into the hardened egg whites.

Place the deviled eggs into the fridge to cool down for an hour or until serving.

Assembly:

Vegetable salad and deviled eggs don’t require special attention when putting them together. We can simply place the eggs on top of the salad in the bowl but of course we can let our imagination run wild and plate it as fancy as our skills let us to do so.