Deviled Oatmeal

My rule of thumb for these recipes is that there shouldn’t be any cooking in the preparation other than the cooking of the oatmeal. Of course, if you’ve cooked something earlier, for a different purpose, that’s leftovers, that’s OK.

A friend of ours gave us a large tupperware box of deviled eggs – boiled eggs cut in half, with the yolk mixed with mustard and mayo and returned to the yolkhole. What could be better for your morning oatmeal? I mean, the mustard will make up for the oatmeal’s lack of flavor, and the yolk and mayo will make up for the oatmeal’s lack of cholesterol.

I scooped the filling from one half a deviled egg into the oatmeal and stirred until it mixed. Then I chopped up the egg. Or tried to. Cold boiled half-eggs are slippery and rubbery and don’t like being poked at with sharp objects. Our banana slicer was in the wash, so I just chunked it up as best I could.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth (I used a mix of mostly chicken with a splash of beef and a dash of shoyu), one half of a deviled egg.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove..

Results: Not bad. Not great. The mustard flavor was barely detectable. Most of the counter-bland effects came from the beef and shoyu. The eggchunks were there, but were not really noticable, either in feel or flavor — they could be left out for no loss. We have a lot of these things, so I may get to do some more experimenting. Or, I might just mix up some mustard and mayo and use that.

Rating: *****


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