More eggs, y’all! I made a bunch of deviled egg recipes one day before my husband left (best day of his life) and this was his favorite. He loves everything spicy so of course I knew he would love it. I did not, however, expect him to kill the whole batch within 30 minutes. It’s a pretty basic deviled egg recipe but you add a bunch of minced pickled jalapenos and then top it with another jalapeno slice. If you’re looking for a way to spice up your eggs, this is perfect! So who’s already dyed their eggs? We’re waiting until later this week, I think. Maybe sooner if I run out of ways to entertain the crazies. I had planned on doing the silk-dyed eggs but I never got around to searching for silk ties. Boo! Hopefully next year!

Southwestern Deviled Eggs

adapted from Southern Living


1 dozen large eggs, hard-boiled and peeled
6 tablespoons mayonnaise
2 to 4 tablespoons sliced pickled jalapeno peppers, minced
1 tablespoon mustard
½ teaspoon cumin
â…› teaspoon salt
pickled jalapeno slices, for garnish


  1. Cut eggs in half lengthwise; remove yolks. Place yolks, mayonnaise, minced jalapeno peppers, mustard, cumin, and salt in a bowl; mash everything together. Spoon or pipe the mixture into the egg whites. Garnish with sliced jalapenos. Refrigerate until serving.


If your house is anything like my house, you’re going to have A LOT of hard-boiled eggs hanging around soon. Since I have 2 kids who are old enough to dye eggs, I have to buy two kits because – help me – they can’t agree on which one they want. So that’s 2 dozen eggs. And then I have to dye my own, of course!

So what do you do with 3 dozen hard-boiled eggs if you aren’t really a fan? You make deviled eggs!

These are the weirdest eggs I’ve ever tried but also one of the best! It’s tastes just like caesar dressing – which duh, I should’ve expected since it’s all the same ingredients you use in caesar dressing, including the eggs!

One year ago: Toffee Bar Brownie Torte
Two years ago: Pretzel Bites
Three years ago: Chicken Shawarma

Caesar-Stuffed Eggs

6 - 8 servings

adapted from Rachael Ray


12 hard-boiled eggs
½ tablespoon worcestershire sauce
1 clove garlic, minced
3 tablespoons mayonnaise
1 teaspoon anchovy paste
¼ cup Parmesan, grated
juice of ½ lemon
salt and black pepper


  1. Slice the eggs in half. Place the whites on a serving platter and the yolks in a mixing bowl.
  2. To the bowl with the yolks, add the worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, and lemon juice. Add salt and pepper to taste.
  3. Spoon a bit of the mixture into each egg white. Garnish with extra Parmesan and black pepper. Store in refrigerator until ready to serve.


I was so excited for this week’s French Fridays with Dorie because uhhh, it gave me an excuse to eat potato chips for dinner! Not just chips but my favorite plain, greasy, overly salty potato chips!

This tortilla is a take-off of the traditional which uses cubed, fresh potatoes. It’s just eggs pretty much – they’re whisked with some green onions, fresh herbs, and in this recipe, potato chips before being cooked on the stove until almost set and then finished off in the oven. Dorie says that this is best cooled to room temperature and served as finger food so that’s exactly what I did.

I really enjoyed the recipe (and so did everyone else in my house) but I didn’t think the potato chips added much overall. They got mushy and you could hardly tell they were there. I think I would rather just have scrambled eggs with a side of crispy chips! It was a fun recipe to try – and quite tasty – but I won’t be “wasting” my precious plain potato chips on it again.

As always, the members of French Fridays with Dorie won’t be sharing the recipe since we want to encourage you to check out Around My French Table but a google search might turn up a few blog posts featuring the recipe. ;)

Two years ago: Snickerdoodles


Recently, Foodbuzz and Jarlsberg sent me a huge chunk of Jarlsberg cheese and said, “Do something with it!” So I did. I made the best sandwiches – they had ham, and the cheese, and red pepper jelly and then I grilled them until the cheese was melted and delicious. They were so good but photographed so horribly. I put the cheese in my fridge and forgot about it until I went to make one of my favorite meals: a frittata.

Can we talk about Jarlsberg before I go on? Up until now the only thing I knew about it is that it was good enough to get a mention in one of my favorite movies ever (which is how I came up with the sandwich idea. Shh!). It’s the texture of a Swiss but has the nuttiness of Parmesan. I’m not the kind of girl to eat plain cheese but I found myself cutting small slices off the wedge every once in a while. That good.

I make my frittatas the same every time: eggs, pasta, thyme or rosemary, and cheese so why mess with a good thing? I did use orzo in place of a larger pasta, which if you can’t tell, didn’t work out so well. I didn’t take into consideration that the large pasta shapes hold the frittata together so when I went to flip it, it kind of all fell apart. I love how the orzo looks in it but I’m not sure if it was worth all the trouble.

The Jarlsberg was so perfect in this. I think I liked it better than my usual Parmesan because it was much more subtle. It was delicious with the thyme and I would gladly use it again.

(The Jarlsberg was sent to me for free. I was not paid to write about it and the opinions are all mine.)

Jarlsberg Frittata


6 eggs
1 cup shredded Jarlsberg
1 tablespoon fresh thyme, minced
1 tablespoon heavy cream (or milk)
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups orzo, cooked and cooled slightly
1 tablespoon olive oil
1 clove garlic, minced


  1. In a large bowl, whisk together eggs, Jarlsberg, thyme, heavy cream, salt, and pepper. Add orzo and stir to combine.
  2. Heat oil over medium heat in a 10-inch nonstick skillet. Once hot, add the garlic and saute just until fragrant. Working quickly so the garlic doesn't burn, add egg mixture and cook for 7 to 8 minutes, without touching it, until the edges begin to brown. Using a spatula, slide the frittata onto a large plate. Invert back into the skillet and continue to cook until firm and cooked through, about 5 minutes. Cut into wedges and serve warm.


We are loving the pizza right now, huh? It’s a quick dinner to pull together (as long as you remember to get the crust going early enough) and it’s always a crowd pleaser. I’ve been trying to make one once a week because it’s also an inexpensive meal, especially one like this Breakfast Pizza where the main ingredients are eggs and a few slices of bacon.

I have always wanted to make a pizza with eggs on top but I was afraid of how my husband would react. He’s been happy with all of my pizza creations so far but eggs? On pizza? I thought that might just be too much for him.

He loved it. I loved it. My 3 year old specifically requested a piece with an egg and then tore it up. You could have knocked me over with a feather. Next time I will add more chives (there’s something you’ll never hear me say again) because the chives totally made the whole thing.

Breakfast Pizza

adapted from Smitten Kitchen


1 homemade or store-bought pizza dough
6 strips bacon
1 cup grated Parmesan
1 cups grated mozzarella
4 eggs
salt and pepper
2 tablespoons minced chives
olive oil, for brushing


  1. Preheat the oven to 500F or follow package instruction.
  2. Fry bacon strips over medium-high heat until crisp. Cool on a plate lined with paper towels. Crumble. Set aside.
  3. Dust your baking sheet with cornmeal and stretch dough to fit. Sprinkle with Parmesan, mozzarella, and bacon. Crack eggs over top and season and season with salt and pepper. Brush the exposed crust with olive oil.
  4. Bake for 10 – 12 minutes or until eggs are cooked through and crust is golden brown. Sprinkle chives over top.