Yumola and Funola:
(serves 8)
8 large eggs
1/4 cup drained and chopped jarred roasted red peppers - patted dry with a paper towel*
3 T. light* mayo.
1 t. Dijon mustard
1/4 t. smoked* paprika, plus more for sprinkling
Kosher* salt and freshly* ground pepper
3 chives, cut into 16 1/2" pieces
Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook egg 11 mins., drain and place in a large bowl of ice water. Cool completely - at least 10 mins. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayo, mustard, and paprika. Process until smooth; taste and season with S&P. Transfer yolk mixture to a pastry bag filled with a large round tip (or place in a zip lock bag, and cut out one bottom corner*). Pipe about 1 T. filling into center of each egg white to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.
Editor's note: I get to go to Orcas Island tomorrow to spend time with my friend, Louise Boone and her daughter, Katie (who is picking me up at 5 AM to catch an early ferry), so will do three blog entries today so you will be covered for the weekend. See ya back again Monday.
"The heaviest thing to carry is a grudge. Choose forgiveness."
Have FUN today, and Happy Halloween tomorrow!!
Love,
MM
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