Wind: 5.82 m/h
Main Promo Images
The Kid With An AARP Card Is Finally Going To Spring Training
There Is No Expiration Date On Childhood Dreams...
Colleges Need To Pay Attention Or They May Encounter A "Kodak Moment"
The Customer Experience At Sports Venues Could Be A Lot Better
How Do You Build A Brand This Powerful...Then Lose It?
Small Crowd On Opening Day Shows Redskins Fans May Have Finally Had Enough
Ovechkin May Become Dan Snyder's Biggest Nightmare
He's Showing Washington Sports Fans How To Have Fun Again
D-Day Is More Than Just A Historical Footnote To Me
This One's For You, Hank. Rest In Peace...
It's Time For BBQ. You Can Do This...
Let's Go Over This...One. More. Time.
On Memorial Day, I Remember A Total Stranger. Again.
He Was A Hero. A Husband. A Dad. And A Big Fan Of The Washington Capitals....
Back In The Day, You Could Disagree & Still Respect Someone
Am Lucky To Have Known and Worked With Mitchell. Even If We Didn't Get Along :)
These Are Not Autographs You Will See For Sale On Ebay
These Signatures Remind Me To Work Hard...Every. Single. Day.
Thanks for joining us! We write about sports, food, life and anything else interesting here in Ashburn and Loudoun County, all while cramming as many features into the site as possible.
Our changes are ongoing, as we'd like DullesDistrict.Com to have the feel of a community. Want to know more? Click on the icon below:
It’s the day after Easter, which means you need to get two things done today: One is go buy up all the half-priced chocolate. The other is to turn those hard-boiled Easter eggs into something edible, assuming you refrigerated them after all that decorating.
I turned mine into deviled eggs, mainly because it’s very simple, and the people in my house scarf them down like eggs will no longer be available on earth at the end of the day.
Here’s how to make them: Peel them, chop them in half, and put all the yokes into a mixing bowl (a slight push on the bottom of the round part of the egg will pop it out like a lost contact lens. When you’ve done that to all the eggs, take a fork and mash them until they look more like a powder than an egg.
I add a little minced onion to give the deviled egg some texture. Just take a small amount of onion, chop it until you think you’ve chopped it enough, then go back and chop it two more times. You want a hint of onion, not chunks like it’s chicken salad. Add an equal mixture of mustard and mayonnaise and mix it up thoroughly. I add about 3 or 4 drops of Sriracha into the mix to give it a slight hint of heat (i.e., the devil in deviled eggs) and a subtle smoky flavor. If you decide to do this, be careful. The difference between 3 drops and 5 drops can be the difference between subtle flavor and your mouth on fire. It’s in a squeeze bottle, and I have seen people in my own house give the bottle a firm squeeze and unintentionally put enough Sriracha into a recipe to burn the house down. So you’ve been warned.
Spoon the mixture back into the egg whites. If you want to get fancy, use a piping bag (which you can buy online for about $5) with a pastry tip (again, another $5 online) to get those fancy grooves. But whether pastry bag or spoon, it still tastes the same. As a final touch, I usually put a light dusting of paprika on top of the eggs to give it another layer of very mild heat, and the color looks nice.
With the eggs peeled, it takes about 10 minutes. But since they look fancy, you can lie to your family, say you slaved away for a couple of hours because you knew they liked them, and then get them to clean the kitchen and take out the garbage. A fair trade, if you ask me…..