Tipnique of the week, December 13, 2013

Hey everyone-
Remember last week's hard-cooked eggs?
This week, they turn into deviled eggs with the help of a revolutionary tip I learned last summer from my friend Linda and a recipe from Splendid Table.
Start as usual with peeling the eggs and cutting them in half.
Now stop!
instead of popping the yolks into a bowl, pop them into a zip bag!
Now, add all the rest of the filling ingredients to the bag, like this:

Bonus- if you want too, you can put the whites in a zip bag too and put the whole process off overnight:

Once you're ready, take the bag of stuffing stuff, and squish away. 

This is super fun, and takes lots and lots of not very much
time at all. Seriously, less than three minutes.

Squish out all the rest of the lumpy bits-

now cut a corner off of the bag 

and squeeze the filling out of the hole to fill the egg whites

Here's my attempt at the Splendid Table recipe:

And the eggs our daughter Liz made at Thanksgiving, using the same technique.

 It was Liz who pointed out the super bonus of this tip as she tossed the empty bag of filling in the trash. Sure it's more fun than smashing with a fork, and easier to stop and store midway, but the real reason we'll never do deviled eggs any other way? 

 One less messy bowl to wash. 

Thanks Linda!

I'll be trying to improve the menumuse email interface this week- until then, if you have a tip, or a tip or lifehack that you've seen and want tested, (that tip about using a can opener to open a sealed plastic thingy? Doesn't work)  drop me a message on the menumuse facebook page.