This post is sponsored by Mirum.

I love deviled eggs, don't you? They are actually very very easy to make and the first appetizer everyone gravitates at any party or get together! I'm excited to partner with Mirum to share with you this recipe for deviled eggs using Maille® Dijon Originale Mustard.

For as long as I can remember, dijon mustard was my secret ingredient to the best deviled eggs ever! Maille Dijon Originale Mustard just elevates your recipes and takes deviled eggs to the next level! PS Now it's no longer a secret!

Maille Mustard is pronounced “My” Mustard, did you know that?

This recipe for easy deviled eggs would be perfect for you to share during Lent. I know your family and friends will love it!

Can Deviled Eggs be made ahead?

You can totally make deviled eggs ahead of time. This recipe I'm sharing, you can actually make it a couple of days before serving them. Just remember, they need to be refrigerated!

Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.

Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.

Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.

You can refrigerate them for a day or two with the shell on, if you're not ready to make the whole recipe just yet.

Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.

Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.

Using a fork, mash the yolks.

Add mayonnaise.

Add the Maille Dijon Originale Dijon Mustard and mix together. Add salt and pepper to taste.

Be sure to rinse the egg whites.

Add the egg yolk mixture to a decorator bag with a star tip.

Pipe into egg whites. Serve with chopped chives.

We love the taste of Maille Dijon Originale Mustard, it's the perfect addition to any side or main dish and just elevates your dishes!

Aren't these deviled eggs so simple to make? Impress your family and friends during Lent with them! And even better, just six ingredients, all of which you can find at Walmart!

Even better, you can save time by using Walmart Online Grocery Pickup. You can shop for your favorite Maille products and more for your Lent and Easter recipes!

You can even have more fun with this recipe and make them Easy Deviled Eggs Recipe for Lent and Easter!

Easy Deviled Eggs Recipe

Deviled Eggs Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 deviled eggs

Ingredients

• 1 dozen extra large eggs
• 1/2 cup mayonnaise
• 1 Tablespoon Maille® Dijon Originale Mustard
• salt and pepper
• chopped fresh chives

Instructions

• Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.
• Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.
• Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.
• Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.
• Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.
• Using a fork, mash the yolks and add mayonnaise and Maille Dijon Originale Mustard. Mix together. Add salt and pepper to taste.
• Add the egg yolk mixture to a decorator bag with a star tip. Pipe into egg whites. Serve with chopped chives.

Notes

Make Ahead Tip
You can boil the eggs a day ahead of time. You can even prep all of way to piping the egg mixture into the egg whites. When you want to serve them or are getting ready for a party, pipe them onto the egg whites and cover and place back into the refrigerator until you’re ready to serve.

Recipe from Maille

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Best Deviled Egg Recipe appeared first on DualFood.

I have an obsession with ordering dumplings and potstickers when eating out…but over the last couple of years, a bigger obsession with making them at home. I freeze them for snacks, lunch, dinner, whatever. Along with Easy DoubleTree Cookie Recipe and Easy My Mom's Vietnamese Egg Rolls (3 Ways!) Recipe, I have to have frozen dumplings in the freezer for when the craving arrives!

Last month, on a whim and for a crazy reason I'm too embarrassed to share with you, I decided to trek it to Minneapolis, Minnesota to visit my friend, Brenda, and her family. She thought I was crazy, my husband thought I was crazy, everyone did ok? What was I thinking going from Florida to Minnesota in the winter?

When I arrived, Brenda took to me to the Mall of America. I had a blast, it was huge. We had lunch with our friend, Allison and then came home to her house where she gave me tons more clothing so we could go sledding!

I took pictures on the way…haha.

That's not me…because I didn't think to ask Brenda or one of her girls to take of a photo of me sledding…the pictures would have been horrible anyways…because I was flailing all over the place. It was fun though, when I wasn't scared!

For dinner, Brenda made us Hotdish!

We had Puppy Dog Tails at Isles Bun & Coffee. Basically instead of cinnamon buns, they make twists and they have the cutest name. ever. And they come with a cup of cream cheese frosting. Enough said.

I just loved this sign! So true.

And then we made potstickers. I showed Brenda and her girls how to pleat them! <3 <3 We made this How to Make Chinese Potstickers (Recipe and Video).

And then we proceeded to eat a bunch…

Way too many…the girls loved them, which warmed my heart!

And after we made dumplings, we went and had dinner with our friend, Becky (who is the sweetest)…and these fries OMG with dipping sauces. Patriots Tavern is a can't miss place!

I had a great time with Brenda and her family. I treasured my time with them. We squeezed so much in in two days and had a blast. Brenda and her family are the sweetest ever…I'm so thankful I had the time to get to know her family and to be able to count Brenda as one of my dearest friends. <3 And now for the dumplins! When I got home, wanted to make dumplings again...

This is a twist on the chive dumplings you can get at dim sum restaurants…I just make them potsticker style.

And thank goodness for finding round gyoza wrappers…I don't have to cut circles out of squares anymore!

Watch my quick video on how to pleat dumplings:

easy peasy, right?

First with the green onions. I cut them length-wise down the middle first and then slice them, that way I get smaller pieces.

KitchenIQ sent me this grater tool for ginger…it works beautifully and is so much easier than trying to mince it by hand.

Add the ginger to a bowl with the green onions.

Then, cut up the chives.

Mix the chives with the ginger and garlic and then mix it all together with the mashed shrimp.

Get your workspace ready. I cover a baking sheet with parchment paper and have a little bowl of water all ready.

About to pleat.

I love how they look all lined up.

And done! Don't forget, my video on how to pleat dumplings; makes it so easy.

Writing this post is making me hungry for potstickers again!

Soy sauce is all you need for these dumplings.

I know you won't be able to eat just one.

Print

Shrimp & Chive Dumpling Recipe

Servings 45 to 50 potstickers

Ingredients

• 1 green onion sliced length-wise and then sliced small
• 2 teaspoons grated fresh ginger
• 2 ounces chives chopped small (about 1 cup)
• salt and pepper
• 1 pound fresh or frozen large shrimp peeled, deveined and rinsed
• 1 teaspoon sesame oil
• 1 package round dumpling wrappers about 40 to 50
• grapeseed or vegetable oil for cooking

Instructions

•  In a small mixing bowl, mix green onions, ginger, chives and 1/4 teaspoon salt. Add 1 Tablespoon water, mix and set aside.
• Prep shrimp, smash with the side of a knife and rough chop. Mix chive mixture and shrimp together. Add 1/4 teaspoon salt, 1/8 teaspoon pepper and sesame oil and mix thorougly.
• Make sure the filling is nicely seasoned. Heat a nonstick skillet on medium with a teaspoon of grapeseed or vegetable oil for 2 to 3 minutes. Add 1 teaspoon of filling to the skillet and cook for 2 to 3 minutes on each side. Taste the filling once it's fully cooked (and cooled a little bit, it will be hot!) and add more salt and pepper if necessary to the bowl of filling.
• To wrap the dumplings. Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video on how to wrap potstickers.
• Cook the Potstickers. Make about 8 to 12 at a time to not crowd the pan (depending on the size of your pan). Add 1/2 tablespoon oil to a nonstick skillet and turn heat to medium for about 3 minutes. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).
• Tip: These dumplings freeze nicely. Place them uncooked on a plate or parchment covered baking sheet and freeze for at least 30 minutes. Once they are frozen, place them in a zippered plastic bag and label it with the date and the name of the recipe. Follow the above instructions

Other Dumpling recipes:

Easy Shrimp and Mushroom Potstickers Recipe
How to Make Chinese Potstickers (Recipe and Video)
Pork Potstickers
Kimchi Dumplings
Potstickers

Disclosure: I received a ginger grater from KitchenIQ for the purpose of review. I only share with you my favorite brands and products. There is an affiliate link in this post.

The post Easy Shrimp & Chive Dumplings Recipe appeared first on DualFood.

It's almost Valentine's Day and once again, I'm working with the Florida Dairy Farmers to bring you another recipe. This recipe is a wonderful way to show that special someone you love them, you can make them breakfast in bed, make a quick brunch or make this as a breakfast for dinner.

Before we go right into the recipe and since I mentioned Valentine's Day…I just wanted to talk about farmers and especially dairy farmers. Florida Dairy Farmers has a great video about how our milk goes from the farm to the fridge at your local grocery store. I loved watching it and learning and they mention in the video about how we need to know where our food comes from. Over a year ago, I was fortunate to visit my first large-scale family run farm in Idaho. I left with a greater appreciation for our country's farmers. They work really hard year-round, it's backbreaking and thankless work. With that said, we do not appreciate enough the men and women and families who grow our food. So in the spirit of Valentine's Day– the holiday of love, I hope you take a minute to think about this and tell a friend or family member they should to.

Before working on this recipe, I had never made a soufflé before. I couldn't believe how easy it was. Thanks to Cooking Light for the easy to follow instructions.

The first thing I did was separate the egg whites and placed them in a bowl with cream of tartar. Set those aside.

Cut up your ingredients.

I used pork bacon and fresh chives. This recipe doesn't have an overwhelming cheese flavor to it but if you want a more cheesy flavor, feel free to add 1/4 to 1/3 cup of cheddar cheese!

The eggs are very important in this dish but so is the milk. The fluffy texture comes from whipped eggs but the milk makes it richer. I usually have a jug of 2% milk in my fridge to make mashed potatoes, frosting, you name it.

Pour the milk in with the egg yolks, bacon, chives, cheese, flour, garlic powder, salt and pepper.

Whisk it all together.

Next up are the egg whites. Whip the egg whites with an electric hand mixer. This is what the eggs look like after less than a minute.

After a couple of minutes.

Spray your ramekins with nonstick cooking spray and then add flour and pour out the excess.

Fold the egg whites into the other egg mixture carefully and add to ramekins.

Easy peasy…I know you'll enjoy these as much as I did! I'm making these for Curtis next week! I'm sure he'll ask for Canadian bacon too. The recipe is easy and you can sub out ingredients too!

Next time I want to try my hand at a sweet dessert soufflé!

PS I got those cute heart-shaped ramekins at Cost Plus World Market.

Easy Bacon and Chive Soufflé Recipe

Bacon and Chive Soufflé Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 -9.5 ounce or 3-6 ounce Soufflés

Ingredients

• 3 large egg whites reserve 2 of the egg yolks for later use
• 1/4 teaspoon cream of tartar
• 2 Tablespoons chopped fresh chives
• 4 slices cooked pork or turkey bacon chopped small
• 2 Tablespoons shredded sharp cheddar cheese
• 1/2 cup 2% milk low fat
• 1 1/2 Tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• salt & pepper
• non-stick cooking spray
• 2 to 3 Tablespoons flour

Instructions

• Heat oven to 425 degrees F. Put a foil covered baking sheet in the oven.
• Place egg whites and cream of tartar in a medium-sized mixing bowl, mix and set side. Let sit for at least 15 minutes.
• Place egg yolks, chives, chopped bacon, cheese, milk, flour, garlic powder, salt and pepper into another medium-sized mixing bowl and mix with a whisk until combined.
• Using an electric hand mixer, whip on medium high the egg whites and cream of tartar to medium peaks, about 2 to 3 minutes. Add a quarter of the whipped egg whites into the other egg mixture and mix with a rubber spatula. Carefully fold the remaining egg whites in.
• Prep the ramekins. Spray with nonstick cooking spray and add flour. Shake out the excess. Ensure the sides are covered in flour. Spoon (don't pour) the egg mixture into the ramekins. Tap the sides of the ramekins to level them out. If you want, you can use a spoon or butter knife to level the top off.
• Place ramekins on baking sheet inside oven. Turn the heat down to 350 degrees F and bake for 20 to 22 minutes until the tops are golden brown and puffy.

Disclosure: This post is sponsored by Florida Dairy Farmers and I only work with brands and organizations that I love. Thanks for supporting them and for supporting my blog! As always, opinions expressed are my own.

The post Easy Bacon and Chive Soufflé Recipe appeared first on DualFood.