Sour cream mayo dressing for salad and deviled egg
4Egg yolks
3cupsOil
1Lemon juice
2teaspoonsMustard
1teaspoonSalt
3cupsSour cream
Deviled Eggs
20piecesEggshard boiled
1cupSour cream mayo
Optional
Pepper
Paprika
....
Instructions
Salad
Dice up all the ingredients to equal size. As we use peas we should cut the rest of the ingredients up to the size of peas (Save apples until the point we mix them into may as they tend to brown quickly).
Cook the carrots and peas or even better steam them until the carrots are tender, for about 10 minutes. Let them cool off.
Meanwhile the vegetables are cooking, prepare the mayo.
Mix mayonnaise with the sour cream and set aside about a cup of it for the deviled eggs.
When the vegetables are cooked, cooled and drained mix them with the apple, cheese then add them into the mayo sour cream mixture. Mind not to add warm ingredients into mayonnaise as that will break the emulsion. The vegetables salad is done. Put it into a big enough bowl or tray and place it into the fridge to cool down for a couple of hours.
Deviled eggs
Boil the eggs for about 15 minutes. Add a half teaspoon of baking soda to the water which will facilitate the peeling of eggs in case we have too fresh eggs. Peel the eggs, cut them in half and take the hard yolk out into a bowl.
Gradually mix about a cup of previously prepared sour cream mayo with the egg yolks until we get the desired consistency. Mind that it will harden a bit in the fridge. This is the time to add the optional pepper, paprika and our favorite spices and herbs as well.
Fill the mixed yolk back into the hardened egg whites. Place the deviled eggs into the fridge to cool down for an hour or until serving.
Assembly
Vegetable salad and deviled eggs don't require special attention when putting them together. We can simply place the eggs on top of the salad in the bowl but of course we can let our imagination run wild and plate it as fancy as our skills let us to do so.