Sunday Barbecue ~

On Sunday, my husband smoked some delicious barbecue ribs marinated in seasoning and basted with honey, apple cider vinegar and crushed red chili flakes. For sides I made deviled eggs and spring potatoes in garlic butter along side some baked beans.

Deviled eggs have to be one of my favorite foods ever invented, they are as lovely as they are delicious. The deviled egg never goes out of culinary style, and can be manipulated to serve as a comfort food, or an upscale starter in high quality restaurants. I make my deviled eggs simple. First, I start off with free range organic eggs, and boil them in water for 6 min. I then cool the eggs and crack the shells off (this is so difficult, I've yet to find an easy way to peel back a boiled egg). Once the eggs are cool, I slice them directly in half, and scoop out the hard yolk and place them in a separate bowl.In the bowl I also place the following ingredients:

1/4 cup olive oil based mayonnaise
2 tablespoons of hard grain mustard
1 tablespoon of pickled relish
1 tsp of paprika
fresh ground black pepper and kosher salt to taste

combine all ingredients and mix until you reach a smooth consistency. Gently spoon the mixture within the pouch of the boiled egg, sprinkle with paprika and serve. Yum.