Monday, March 31, 2008

Totally Delicious Tomato Recipes

Myths of the tomato - from Wikipedia

There are many legends about the tomato. For example, it has been claimed that tomatoes were not widely eaten in the U.S. until the late 1800s. It has sometimes been claimed that tomatoes were considered aphrodisiacs and so were shunned by the Puritans. Other claims center on the supposed fear that tomatoes were poisonous, based on the fact that they belong to the Solanales Order, or "Nightshade" family, which contains many toxic plants. Many legends also maintain that the tomato was introduced into the U.S. from South America by one particular person; Thomas Jefferson is sometimes mentioned.

Tomatoes' status as an aphrodisiac may be due to a mistranslation. Legend has it a Frenchman on his travels ate a meal with tomatoes in it and was fascinated with the new taste. He went back to the chef, who was Italian, and asked him what this new ingredient was. The chef said "Pomme de Maure" (Apple of the Moors), but the Frenchman misunderstood and thought he said "Pomme d'amour" (apple of love). The modern Italian word for tomato however is "pomodoro", which means "golden apple". Also, there is no plausible connection of the tomato to the Moors.

In the United States, the most famous legend of this sort was introduced by Joseph S. Sickler in the mid-1900s, and became the subject of a CBS broadcast of You Are There in 1949. The story goes that the lingering doubts about the safety of the tomato in the United States were largely put to rest in 1820, when Colonel Robert Gibbon Johnson announced that at noon on September 26, he would eat a basket of tomatoes in front of the Salem, New Jersey courthouse. Reportedly, a crowd of more than 2,000 persons gathered in front of the courthouse to watch the poor man die after eating the poisonous fruits, and were shocked when he lived. In his book Smith notes that there is little, if any, historical evidence for any of these legends, and that they continue to be repeated largely because they are entertaining stories.

It is also said that the tomato became popular in France during the French Revolution, because the revolutionaries' iconic color was red; and at one point it was suggested that they should eat red food as a show of loyalty. Since European royalty was still leery of the nightshade-related tomato, it apparently was the perfect choice. This may also be why the first reported use of the tomato in the U.S. was in New Orleans, Louisiana in 1812, because of the French influence in that region.

There is also a story which claims that an agent for Britain attempted to kill General George Washington by feeding him a dish laced with tomatoes during the American Revolution.

Tomato Curry

This dish is from India . The Indian tomato is similar to western plum tomato. Canned rather than fresh is preferable
It can be done with an equal portion of fresh and canned. Serve with a simple rice dish.

1 large can of tomatoes
3 Tbsp of vegetable oil
1 large onion
1 clove garlic
2 green chili peppers
2 inch fresh ginger (1 teaspoon dried ground)
1 teaspoon mustard seed
1 bay leaf
1 teaspoon chili powder
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 tablespoon dessicated coconut
1.5 teaspoons salt.

Cooking time: 45 minutes
Drain juice from can of tomatoes and reserve it. Cut the tomatoes in half.
Heat the oil/margarine or oil in a large saucepan.
Peel and slice the onion and garlic. Top and tail the chilies and cut lengthwise.
Peel and slice the ginger thinly.
Fry onion and garlic, until soft.
Add mustard seeds.
Add all the rest of the spices except the salt. Cook for 2 minutes.
Add tomatoes. Bring to boil and add sufficient tomato juice to make a moist curry.
Sprinkle in the salt and the coconut.
Cover pan and simmer for 30 minutes (Fresh tomatoes 45 minutes)
add more juice as required.

Thai Tomato Fish Soup

Thai Tomato Fish Soup

2 15 oz cans stewed tomatoes
5 oz white flesh fish; cooked
3 cup coconut milk
1/2 ts red curry paste
2 tb fish soy
1 tb lemon juice
2 tb fresh coriander; chopped or
1 green onion; chopped

Puree the tomatoes in a food processor. Set aside. Then puree the
fish with the coconut milk. Put tomatoes, blended fish and coconut
milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to
a boil over medium heat, reduce heat to low, and simmer for 10
minutes. Sprinkle with fresh coriander leaves or chopped green onion
tops before serving.

Tomato Pie

Tomato Pie

1 (9-inch) deep dish pie crust
1/2 cup crushed saltine crackers
6 large tomatoes
2-3 Tbsp. Fresh basil, chopped
2/3 to 3/4 cup mayonnaise
1-2 Tbsp. Chopped parsley
2/3 cup grated Parmesan cheese

Bake pie crust until golden brown. Peel and chop tomatoes and let drain in a colander for 1/2 HOUR.
Mix mayonnaise with Parmesan cheese. Toss tomatoes, basil, and parsley. Place tomatoes in pie crust.
Spread mayonnaise and cheese mixture over the top.
Sprinkle cracker crumbs on top. Bake at 375 degrees for 45 to 50 minutes.
Yields 8 servings.

Tomato Pudding

Tomato Pudding Doesn't sound too appetizing but

1 cup. brown sugar
1 cup. tomato puree
1/4 cup water
2 cup bread cubes
1/4 cu soy butter, melted

Combine brown sugar, tomato puree, and water. Cook 5 minutes.
While tomato mixture is cooking, put bread cubes in a small sprayed casserole and pour butter over.
Top with piping hot tomato mixture. Bake at 325 for 50 minutes. This can be doubled without doubling the butter.
This is not a low-fat recipe, but the amount of butter could be reduced with good results.

French Fried Tomatoes

4 under-ripe tomatoes
1 teaspoon salt
Bread crumbs
1 teaspoon sugar
1/8 teaspoon pepper
1 egg -- slightly beaten
1/4 cup milk

Wash the tomatoes and cut them in 1-inch slices. Do not peel.
Dust with salt, pepper and sugar. Dip in the egg, slightly beaten and mixed with the milk.
Then roll the sliced tomato in the crumbs,
Place in a frying basket and fry in deep fat hot enough to brown a bit of bread in 55 seconds.
Drain on toweling or paper napkins.

Tomato Salad
Tomato Salad

1 large red tomato, sliced
1 large yellow tomato, sliced
1 cucumber, sliced
8 ounces of mozzarella cheese,sliced
2 tablespoons of olive oil
1 tablespoon of lemon juice
salt and pepper to taste
1/3 cup of chopped basil

Layer all the vegetables and cheese and then combine oil, lemon juice, salt and pepper. Drizzle over salad and top with basil. Chill, if desired.

Wednesday, March 19, 2008

Candidly Carrot - Delicious and Nutritious Carrot Recipes

Since Easter is round the corner, rabbits came to my mind. Think of rabbits and you think of Bugs and his Carrots, of course. So what's up Doc? How about these yummy Carroty recipes.

First - Some Carroty Facts

Most of us refer to carrots as the vegetable that is good for our eyes. This is because carrots are a good source of vitamin A that is very important for healthy eyesight, skin, growth, and helps our body resist infection. According to a study conducted by researchers of the USDA, eating carrots may lower cholesterol levels. Carrots are also a great source of beta carotene. In fact, carrots contain a group of plant pigments called carotenoids, and beta carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot. Beta carotene is linked to reducing chronic diseases such as cancer and heart disease.

Carrots have a higher natural sugar content than all other vegetables with the exception of beets. This is why they make a wonderful snack when eaten raw and make a tasty addition to a variety of cooked dishes.

Now - Delicious and Yummy Carrot Recipes

Carrot Cake


2 1/2 C + 2TB whole wheat pastry flour.
1 1/2 tsp baking soda.
1 1/2 tsp cream of tartar.
1 1/2 tsp cinnamon.
1/4 tsp ground nutmeg.
1 1/2 C honey.
1/3 C frozen pineapple juice concentrate, defrosted.
2 tsp vanilla
2 egg whites, unbeaten.
1 1/2 C grated, peeled carrots.
2 4 oz. jars carrot baby food puree.
1 C raisins.
2 egg whites, lightly beaten.


Preheat oven to 325F.

In a large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.

Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.

Stir into flour mixture and mix until just blended.

Stir in raisins.
Gently fold in lightly beaten egg white mixture.

Spoon batter into two 9" round nonstick baking pans.

Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.

Cool on wire racks for 20-30 mins and remove from pans.

Carrot Salad


1 ½ lb of carrots, peeled and grated.
¼ cup of non-fat mayonnaise.
2 ½ tablespoons of freshly-squeezed lemon juice
1 tablespoon of maple syrup.
Pinch of salt.


In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.

Add the carrots, tossing to mix.

Allow to stand for about 45 minutes.


Moroccan Carrot Salad


2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.


Bring a pan of water to the boil.

Add the carrots and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Pickled Carrots


1 ½ lb of carrots, scraped.
4 cloves.
1 ½ cinnamon sticks, broken.
1 cup of granulated sugar.
1 cup of white vinegar.
1 cup of water.
1 ½ tablespoons of mustard seed.


Cut carrots into thin three-inch sticks.

Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.

In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.

Bring to boil.

Reduce heat and simmer for about 10-12 minutes.

Pour over the carrots.

Allow to cool, then cover and refrigerate for a minimum of 8 hours.

Drain well before serving and discard the cloves and cinnamon.

Spicy Carrot Soup


8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.


Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.

Add a teaspoon of curry powder, then stir.

Add all of the remaining ingredients except the salt and cook until the vegetables are tender.

Mix in a blender until the soup is smooth.

Add salt to taste and serve.

Carrot Fritters


1 lb. carrots peeled and cut in small pieces
1 C. flour
1 t. baking powder
1/2 C. sugar
1 t. vanilla
2 t. butter melted
1 egg beaten
1/2 C. olive oil


Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.

Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.

Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.

Makes 18 fritters.

Carrot Cake Pudding (Denmark)


1/4 pound of butter
1 1/4 cups of brown sugar
2 eggs
1/2 teaspoon of baking soda dissolved in 1 tablespoon of hot water
1 cup of grated raw carrots
1 cup of seedless raisins
1/2 cup of currants
1 tablespoon of finely cut candied lemon peel
1 tablespoon of finely cut candied orange peel
1 3/4 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of ground cinnamon
1 cup of chopped nuts
whipped cream for topping


Cream the butter and sugar and add the beaten eggs and dissolved baking soda. Add the remainder of the ingredients, except the whipped cream, in the order given, mix thoroughly. Pour into a greased mold. Bake at 350ºF for 1 hour. Serve the cake hot or cold, topped with whipped cream. Serves 8 or more

Indian Carrot Jelly


1 1/2 lb carrots
1 1/4 pints milk
1/4 gram saffron
1oz honey
1/2 teaspoon cinnamon
1/2 oz gelatin


Grate the carrots and boil in the milk
for about an hour.
Add the saffron, gelatin- honey and cinnamon
and mix into the carrot cream.
Pour into individual cups and chill

Friday, March 14, 2008

Berry Deliciously Blue - Wonderful Blueberry Recipes

Berried Pleasure

1 (6 oz.) can frozen grape juice concentrate, undiluted
1 1/2 c. water
1/4 c. quick cooking tapioca
1 tsp. lemon juice
1 c. blueberries or other berries

Let grape juice concentrate, water and tapioca stand in saucepan 5 minutes.
Bring to a boil over medium heat. Simmer slowly, stirring often, until tapioca is clear and juice is thickened.
Remove from heat; add lemon juice and stir in berries.
Cool; stir.
Serve as a simple chilled dessert in little glass dishes with a spoonful of whipped topping, or with fruit, such as bananas and berries, stirred or layered in. 4 servings.

Apricot-Blueberry Cake

1/2 c Chopped Walnuts
2 tb Cinnamon
1/4 c Brown Sugar
1/2 c Dried Apricots (Diced)
1 cn Wild Blueberries, Drained
1 pk White Cake Mix
1 c Cooking Oil (Vegetable Oil)
4 x Eggs
1 pk Lemon Pudding Mix
1/2 pt Sour Cream

Combine 1/2 cup chopped walnuts, 1/4 cup brown sugar and 2 tablespoons cinnamon. Set aside.
In another bowl, combine 1/2 cup diced dried apricots and 1 can wild (fresh or frozen) blueberries, drained. In a large mixing bowl, combine 1 box white cake mix, 1 cup vegetable oil, 4 eggs, 1 box lemon pudding mix and 1/2 pint sour cream.
Mix above ingredients on medium speed for 10 minutes.
Fold in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mixture.
Pour remaining batter over walnut mixture layer. Sprinkle top with remaining walnut mixture.
Bake at 350 degrees for 1 hour.

Berries Delight

1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/3 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
3 1/2 c. Cool Whip
2 pts. blueberries
2 pkgs. Jello vanilla pudding (instant)
3 1/2 c. cold milk

Combine crumbs, 1/4 cup sugar and melted butter.
Press firmly into bottom of 13 x 9 inch pan.
Chill. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth.
Fold in half of the Cool Whip. Spread over crust.
Arrange blueberries in an even layer.
Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over berries. Chill several hours or overnight.
Shortly before serving, spread remaining whipped topping over pudding.
Garnish with additional berries. Chill. Makes 15 servings.

Berry Bread

3 c All-purpose flour
1 tb Cinnamon
1 tb Baking soda
1 ts Salt
1 1/4 c Vegetable oil
3 x Eggs
1 c Sugar
2 c Fresh strawberries/blueberry
1 c Chopped nuts

Makes 2 loaves.
Combine the flour, cinnamon, baking soda, and salt; set aside.
In large bowl of electric mixer, combine oil, eggs, and sugar, mixing well.
Gradually add dry ingredients to creamed mixture, stirring until just moistened.
Stir in berries and nuts. Spoon mixture into 2 greased and floured loaf pans. Bake at 1 hour at 350 deg F or until tested done.
Cool in pans 10 minutes; remove to wire racks to cool completely. These freeze well; make multiple loaves with extra berries.

Bewitching Blueberry Pancakes

1 1/4 c. flour
2 1/2 tsp. baking powder
3 tbsp. sugar
3/4 tsp. salt
1 egg, beaten
3/4 c. milk
3 tbsp. oil
1/2 c. washed & drained blueberries

Sift together dry ingredients.
Beat egg and milk together and add to dry ingredients with oil.
DO NOT OVER MIX. Stir only until dry ingredients are moist.
As you stir in blueberries (this is the magic part) say three times: "Gobble dee gook With a wooden spoon, The laugh of a toad At the height of the moon!" Pour on a hot griddle and watch.

Blue Ambrosia

1 c Blueberries
1 c Sour cream
1 c Crushed or chunk pineapple
1 c Small green seedless grapes, halved
2 c Diced marshmallows
2 tb Sugar
1/2 c Shredded coconut

Drain pineapple, then combine with rest of ingredients in a bowl. Chill at least one hour. Makes 6 servings. Variation: Omit sour cream and marshmallows and add 1 cup white wine. Add coconut just before serving.

Blueberry and Banana Soup

4 Bananas
3 tb Lemon juice
6 c Apple juice
1/4 c Sugar
1 1/2 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Heavy cream
2 c Blueberries

In processor, puree bananas with lemon juice. Place in pot & bring to boil with 3 1/2 cups apple juice. Blend cornstarch with remaining apple juice. Add to soup. Simmer 2 minutes. Remove & chill. Add cinnamon to cream. Whip into soup. Stir in berries. Serve in chilled soup bowls.

Blueberry Banana Scrunch

3 oz Margarine
3 oz Sugar
3 oz Rolled oats
2 oz Flour
3 Bananas
Juice and grated zest of 1 lemon
1/4 lb Blueberries
1 284 millilit double cream
1/4 pt Natural yogurt
1 tb Honey

Preheat oven to Gas Mark 5/375F/190C. Mix together margarine, sugar, oats and flour. Spread mixture on shallow baking tray to 1/2in/1cm thickness.

Bake for 15 minutes. Cook and break into nuggets. Peel and slice bananas. Toss with lemon juice and zest.

Whip double cream. Fold in yogurt and honey. Layer nuggets in serving dish. Top with banana and blueberries. Top with yogurt mix. Chill till serving.

Blueberry Betty

2 c Blueberry
Juice of 1 lemon
1/2 c Brown sugar
4 c White bread
1/4 c Granulated sugar
1 ts Ground cinnamon

Mix berries, lemon, and sugar; spread half in shallow baking dish. Mix bread cubes, sugar, and cinnamon and put half over berries.

Sprinkle with rest of berries and top with rest of bread cubes. Bake in preheated moderate oven (350 F.) for 25 to 30 minutes. Serve warm with cream.

Makes 4 to 6 servings.

Tuesday, March 4, 2008

Quick and Easy Finger Food

Planning to have a get together or party. Do you want to cook up some great dish without hassle, then check out these electric selection of Finger Food. There is bound to be one that suit your taste and need. Some of them are traditional while others are modified.

Garlic-Roast Beef Pinwheels

1 tablespoon olive oil
1 small onion , halved and thinly sliced
3 garlic cloves , minced
1/2 lb deli roast beef , cut into thin strips
1 teaspoon basil leaves
1/2 teaspoon dried marjoram
1/4 teaspoon cracked black pepper
1 (8 ounce) can refrigerated flaky butter crescent rolls

sesame seeds (optional)

1 Preheat oven to 375°F Heat olive oil in medium nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat. Add beef, basil, marjoram and pepper; toss to mix well. Set aside.

2 Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. Spread each half with half of beef mixture. Starting at one short side, firmly roll both pieces, crimping seam to seal.

3 With serrated knife and sawing motion, gently cut each roll into 8 pieces. Place cut side down on baking sheet sprayed with nonstick cooking spray. Gently reshape pinwheels after placing on cookie sheet, if necessary. Spray pinwheels lightly with nonstick cooking spray and sprinkle with sesame seeds before baking, if desired.

Bake 13 to 16 minutes or until edges are golden brown.

Mini Buffalo Chicken Pizzas

olive oil (to coat pan)
1 (13 7/8 ounce) refrigerated prepared pizza crust

3 tablespoons butter or margarine
1 lb skinless chicken breast halves , cut into 1/2-inch pieces
3 tablespoons hot pepper sauce (I like Frank's Red Hot Sauce)
1 cup monterey jack cheese , shredded
1 cup plum tomatoes , diced (optional)
1/2 cup sweet onions , chopped (optional)


1 Heat oven to 425°F.

2 Lightly coat cookie sheet with olive oil.

3 Unroll dough onto clean, dry surface.

4 Using a biscuit cutter, cut 8-10 mini pizza doughs. (Number will depend on size of biscuit cutter.)

5 Place circles on oiled cookie sheet.

6 Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce. Cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally.

7 Remove from heat. Stir in tomatoes.

8 With slotted spoon, spoon mixture over dough circles to within 1/4 inch of edges.

9 Sprinkle with cheese.

10 Bake at 425°F for 12 to 15 minutes or until crust is deep golden brown.

Sushi Nori-Make

500 g calrose rice
600 ml water
4 tablespoons rice wine vinegar
3 tablespoons sugar
2 1/2 teaspoons salt
5 sheets nori , seaweed
1 tablespoon oil
2 chicken breasts
4 tablespoons soy sauce
1/2 cucumber , cut into long thin slices
2 tablespoons wasabi paste (optional)


1 Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.

2 Wash the rice with 2-3 changes of water to remove excess starch - then drain well.

3 Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.

4 Remove from heat and sit for 10 minutes. Turn rice into a non metal bowl and fluff gently with a spatula.

5 Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.

6 Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).

7 In a fry pan heat oil and cook chicken breasts through. Cut into slices and set aside.

8 Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.

9 In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.

10 Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refrigerate until needed.

11 Cut slices to desired thickness and serve with soy sauce.

Peanut Butter Energy Balls (Energy Bar) - Easy No Bake

1/2 cup peanut butter
1/2 cup oatmeal
1/2 cup sunflower seeds
1 cup raisins
1 tablespoon honey
1 tablespoon flax seeds (optional)
1 tablespoon wheat germ (optional)


1 Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.

2 Roll mixture into balls.

3 Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).

4 Let balls sit in the refrigerator for at least 30 minutes.

Additional Notes:

You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.

Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.

Stuffed Eggs

8 eggs, hard-boiled
4-6 sweet gherkins, diced
1 red onion, minced
1 to 2 diced egg white
1 teaspoon turmeric
1 teaspoon dill
salt and pepper, to taste
2 teaspoons paprika
Hellmans or your favourite mayonnaise
dijon or your favourite mustard
3 teaspoons lemon juice


1. Slice eggs lengthwise, slipping yolks into a separate bowl.
You can set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.

2. Add onion, tumeric, dill weed, salt/pepper, about half of the paprika. Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture. This helps avoid those lumps of unmixed yolk you sometimes find.

3. Add gherkins and juice. Add 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well. Taste. Adjust moisture to your preference, using mayo, mustard or lemon.

4. Scoop into egg white halves and top with paprika. Chill before serving.