• 12 eggs
• 1/2 cup mayonnaise
• 2 teaspoons white vinegar
• 2 teaspoons yellow mustard
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 Teaspoons Sweet Pickle Relish
• Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

• Camera: SM-G988U1
• Taken: 25 November, 2020
• Aperture: ƒ/1.8
• Focal length: 7mm
• ISO: 250
• Shutter speed: 1/40s

Ingredients:
• Pan drippings from Turkey
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.
3. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.
4. Serve warm.

• Casserole Ingredients:
  • 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
  • 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
  • 1/2 cup milk
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 teaspoon Cinnamon
• Topping Ingredients:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 3/4 cup chopped pecans

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Recipe from here