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Recipe for family meals :

The Versatile Deviled Egg

This recipe comes from The Rush Hour Cook - Brook Noel, the Queen of non-domesticity and incapable-cooking.

Brook Noel is the Chief Executive Officer at Champion Press, a seven year old publishing house specialising in cooking, education and lifestyle titles. Her work-to-date includes eight books covering family, parenting issues and self-help. The Rush Hour Cookseries marks her first timid footsteps into the world of cookbooks!

If you would like to find out more or purchase any of the books <click here>

The Five Rules of Rush HourRecipes

  1. All ingredients should be able to be pronounced accurately through the phonetic use of the English Language.
  2. Each ingredient can be located in the market without engaging in a full scale scavenger hunt.
  3. No list of ingredients shall be longer than the instructions.
  4. Each recipe has to be durable enough to survive me, the Queen-of-Incapable Cooking, and elicit a compliment at meal’s end.
  5. My finicky child will eat it—or some portion of it. I’ve learned not to be too picky on this one. I often break out part of the recipe and prepare it separately to her liking.


7 hard boiled eggs, halved
1/4 cup mayonnaise
1/4 cup sour cream

Choose one of following:
4 tablespoons sun dried tomatoes, finely chopped
3 tablespoons capers, finely chopped
4 tablespoons cooked bacon, crumbled
4 tablespoons smoked salmon, mashed

Choose one of following:
green or black olive
parmesan cheese

  • Remove yolks and mash, stirring in the mayonnaise and sour cream.
  • Add either sun dried tomatoes, finely chopped capers, finely chopped cooked bacon or smoked salmon to your mixture (quantity listed above)
  • Fill the halves with the mashed yolk mixture.
  • Top each egg with either a green or black olive, parsley, chives, parmesan cheese and / or paprika.

Serves 12

Brook Noel
The Rush Hour Cook

© Brook Noel, The Rush Hour Cook