I have a pretty consistent fault when it comes to cooking. When I make something for the first time, instead of going the simple route I tend to pick recipes that are more complicated than necessary. My recent attempt at making deviled eggs is a perfect example. Nearly everyone loves a good deviled egg, and “good” means the old fashioned variety using yolk, mustard, mayo and vinegar, with perhaps a touch of something far from fancy, like olive or relish. But I opted to try not just one, but two different recipes when entertaining recently (from cookbooks I’ve come to love) – one with sriracha from Happy Hour at Home (link here) and the other with avocado from The Forest Feast (link here). Links for the recipes are included below. The sriracha one was the more flavorful of the two, and definite favorite of the group. And I learned a few very helpful tips along the way (based on mistakes I made in the process): (1) use older eggs; (2) bring to room temperature before cooking (do not take directly from fridge); (3) shock with cold water and cool completely before peeling; and (4) crack all around the shell before running under cold water to peel.

Reality Check. Is there a less attractive and/or uninteresting food item to photograph than deviled eggs? These aren’t my best pictures, but I do think the recipes are worthwhile to share. If you’re looking for more of a challenge for cooking or better photos for inspiration, check out this link – now there are some awesome looking deviled eggs…and ones I will never be attempting at home.

Deviled Eggs Recipes (links)

Classic Deviled Eggs (link here)

Guacamole Deviled Eggs (link here)

Sriracha Deviled Eggs (link here)