Devilled Eggs

An appetizer that I make different every time depending on what I have for ingredients; Miracle Whip always makes them taste better, but you can use just plain old mayonnaise too. 

1 dozen eggs, hard boiled, peeled and halved length-wise

1 small onion, finely chopped

1 cup Miracle Whip (more or less)

1 tsp horseradish

1 Tbsp spicy relish

1 tsp dry mustard

¼ tsp celery seed

½ tsp turmeric

Fresh ground pepper

Paprika and olives for garnish

Pop the yolks out of the center and mash yolks.  Add onion, miracle whip, horseradish, relish, mustard, celery seed, turmeric and pepper to the yolks and mix well.

Spoon mixture back into eggs and sprinkle with paprika and dot with slice of olive; makes a great healthy snack.

© Crackerberries 2011

Breakfast Spaghetti

Wednesday is Prince Spaghetti Day, yes? Remember the commercials? Well this is a new take on spaghetti. Have you ever wanted to have bacon and eggs for supper, but it just doesn’t seem right? Now you can.

12 oz. thick spaghetti
6 pieces thick sliced bacon, chopped
¼ cup dry white wine (or chicken broth)
3 cloves garlic, minced
½ green pepper, julienned
½ red pepper, julienned
1 tsp red pepper flakes
4 eggs, lightly beaten
¾ cup half & half
1½ cup fresh baby spinach
1 Tbsp pimentos
¼ cup fresh flat leaf parsley, chopped
½ cup Asiago cheese, shredded
1 hard boiled egg, peeled and sliced

Cook pasta al denté, or according to how you like it; drain, reserving 1 cup of cooking liquid. Set aside. In a very large skillet, cook bacon until crispy fried, remove from skillet and drain on paper towels. Reserve 1 TBSP of bacon grease in skillet. Add wine/chicken broth, garlic and red pepper flakes. Bring mixture to a boil, reduce heat and simmer uncovered for two minutes. Add peppers and pimentos; cook two minutes, stirring occasionally. In medium bowl, combine eggs and half & half; add to skillet, stirring constantly, but careful not to scramble the eggs (cook and thicken about two minutes). Add spaghetti, spinach, bacon and fresh parsley. Toss to combine and heat through, adding reserved cooking liquid from pasta to make creamier if needed. Sprinkle with Asiago cheese and cover for one minute (long enough for cheese to begin to melt). Top with slices of hard cooked egg and fresh ground pepper.

© Crackerberries 2009

Pickled Eggs - Oh Those Chickens are Much Too Much

Our chickens are good little babies ... they give us more eggs than we know what to do with. We thought of putting a sign out to let people know that we sell them, but our luck, those chickens would have a mind of their own and stop laying just to spite us. We do occasionally sell to a few friends of ours, but most of the time I just try to come up with different things to do with them. Tall Cool One thinks these are A-OK!

Pickled Eggs

1 cup sugar
12 eggs boiled and peeled
1½ cups white vinegar
½ cup water
½ tsp salt
6 whole cloves
1 bay leaf
1 Tbsp pickling spice or whole peppercorns medley
1 onion, sliced


In medium sauce pan combine vinegar, sugar, water, salt and spices; bring to a boil. Reduce heat and simmer 5 minutes. Pour hot solution over eggs to cover. Place onion slices on top and cover tightly. Place in refrigerator for several days. Mmmm Mmmm good.


To boil: put eggs in large sauce pan and cover with cold water. If the eggs are new add ½ tsp. baking soda to aid in the peeling process.  Bring to a boil. Once the water comes to a boil, set timer for 11 minutes. Remove from heat at once and cover with cold water. It is best to peel the eggs immediately while they are still hot.
© Crackerberries 2009