What I Eat

Parmesan Pasta, Deviled Eggs, and Carrots

Serves: 2

2 eggs
2 tablespoons mayo (I like the brand with the tangy zip.)
paprika, to taste
4 oz. dry pasta (I like a brand that’s made with dried tomato, dried beet, and dried spinach.)
1 tablespoon unsalted butter
grated Parmesan cheese, to taste
2 large carrots

Fill a pan with enough water to cover eggs. Place the pan on the stove and turn the heat to the highest setting. When the water starts to boil, turn the heat down to the medium high setting so the eggs don’t break during cooking. Boil for 10 minutes. Drain. Put the eggs back in the pan and shake until the shells are cracked all over. Fill the pan with cold water and let the eggs sit in the water for 5 minutes. Peel eggs. The shells should come off easily. Rinse eggs to remove any small pieces of shell and dry eggs with a paper towel. Cut eggs in half. Carefully remove the yolks from the whites so the whites stay intact. Mash yolks with a fork and mix with mayo. Spoon the egg mixture back into the egg whites so each egg has an equal amount and sprinkle with paprika. Put in a covered container and refrigerate until ready to eat. Boil water and cook pasta according to package directions. While pasta is cooking, wash, peel, and cut carrots into sticks. Drain pasta. Melt butter in the same pan. Remove pan from heat. Add pasta and stir until pasta is coated with butter. Sprinkle with cheese. Have with a glass of water.


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