We'd love for you to follow our adventures as we discover life's tiny treasures. Subscribe by e-mail, or find us on Facebook, Google +, Twitter, Pinterest, & Bloglovin. This post may contain affiliate links for your convenience. See my full disclosure for more details.
This will be the last installment of our London/Whitehead 2012 Olympic Games. If you feel like you will be missing the action, not to worry; we are planning an activity or two for the Paralympic Games later in the month if all goes well.
In the past few days our TV has been over-heating while exposing the children to different sports they wouldn’t usually see on a day-to-day basis. It’s been great hearing them cheer for Canada when they are playing, and for the UK, Japan, and Ireland when they are in action. They are great little cheerleaders!
I thought it would be fun to make a themed snack with us to take down to the races last weekend. Phil was working and met us down there so it was a surprise for him.
We hard-boiled some eggs. It’s been years since I’ve done this, as I don’t care for them myself so haven’t made them. If you need a little reminder on how to achieve nice hard-boiled eggs, this is how we did it:
- I placed the eggs in a pot and covered them with cold water until the water was about an inch above the eggs.
- I covered the pot and brought the water to the boil.
- I then removed the pot from the heat and let the eggs stand for about 20-24 mins. As life with children can cause some forgetfulness, I set a timer. When it rang, I drained the eggs and rinsed them in cold water until they were cool.
When we were ready to proceed a little later Kallista knocked the eggs to crack them, then rolled them along the table top to shatter the shell. She was quite good at this until one egg hit the floor.
Tristan helped me to gently peel the shell off the eggs.
Then I sliced the eggs lengthwise and gently scooped out the yolks.
I put the yolks into a bowl, added a dollop of mayonnaise and some chili pepper in and mashed until it was combined and nice and smooth. You can leave the chili out, or add paprika, Dijon mustard, salt and pepper fresh herbs, etc. to make it a little different each time or as your taste buds prefer on the day.
Then put a spoonful back into the white of the eggs and garnish with parsley if you’d like.
We chose to garnish ours with little sails. Tristan cut the UK flags from muffin liners and I glued them to some white paper cut into a triangle, and used some double-sided tape to wrap them around a bamboo skewer.
Tristan enjoyed his Olympic deviled egg snack at the races!
Seeing as some our eggs had crash-landed and were no long “water-tight”, I then cut them up whole and threw them into the mix once the remaining egg whites had been filled. We added a touch more mayo, and gave it a mix and the kids had egg-salad sandwiches for lunch.
If you don’t want to miss a thing, please follow Crystal’s Tiny Treasures through any or all of the following social media channels: