Deviled Eggs Recipe

Deviled Eggs Recipe

“When I was a young child, one of my fondest memories was having sleepovers at my aunt’s house in the company of my sisters and many cousins. We would also prepare and eat an array of fun and delicious dishes. We were a very tight-knit family. 

 I particularly remember our Easter tradition of making Deviled Eggs, and I wanted to share this as it brings back so many amazing memories.


  • 6 or 12 eggs
  • 1/4 cup light mayonnaise
  • 2 tsp chopped fresh chives
  • 1 tsp chopped fresh parsley to garnish
  • Paprika to taste
  • Salt and pepper to taste

Devil egg tie


 1- Place eggs in a saucepan and bring to a boil. When water begins to boil, cover the saucepan and remove from heat. let rest for 10 minutes.

2- Remove the eggs and cool them in iced cold water for 5 minutes. 

3- Remove from water. Peel the eggshells. cut the eggs in half lengthwise. 

4- Remove the yolks and set aside.

5- In a bowl, using a fork, puré the yolks. Add mayonnaise, chopped chives, paprika, salt and pepper.

6- Fill ziploc with yolk mixture. Cut with a scissor a small corner of the ziploc. Fill each egg half with the yolk mixture. 

Devil egg half

 Place on a serving platter and garnish! I usually sprinkle with paprika and chopped parsley.

 Do you have any fond memories that you have been exploring?

 I hope you enjoy it!!”

Recipe by: Sylva

Know more about designer Sylva who has over 10 years experience in project coordination. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.

Smoked salmon and Brie Eggs Benedict

Smoked salmon and Brie Eggs Benedict

  • Prep: 25 mins 
  • Cook: 5 mins
  • Total: 30 mins
  • Servings: 4

Since we cannot go to brunch during the quarantine. I thought, Why not bring brunch at home? Here’s my favourite breakfast I’d like to share with you. 

Mimosas are highly recommended with this recipe ! 


  • 4 egg yolks
  • 3 ½ tablespoons lemon juice
  • 1 pinch ground pepper
  • 1 tablespoon water
  • 1 cup butter, melted
  • ¼ teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • Smoked Salmon
  • 16 pieces of Brie Cheese
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Salmon and Egg breakfast 1


To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on the side.

egg yolk 3 

While eggs are poaching, toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of Smoked Salmon, and two pieces of Brie, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

You can also add some a cup of fruits on the side.

Bonne appétit !”

Recipe by: Dora

Know more about designer Dora from Design Nuenza. She is also Recipient of The International Property Award for Kitchen Design “Modern Luxury” 2019. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.

Sweet and Salty Salmon filet

Sweet and Salty Salmon filet

  • Prep: 10 minutes
  • Cook: 20 minutes
  • Ready in: 1h 30 minutes

As a lot of us are spending more time at home in closer quarters with our families, we are all trying to keep ourselves busy. We thought we would share a few recipes for our clients to enjoy while staying at home.

Some of us are cleaning out their kitchen, bathroom (I know I have cleaned my pantry.. twice), others are working on some personal projects and catching up and things that have taken the back burner.

Perhaps stemming from my Italian heritage, cooking has been a big part of keeping myself busy. Other than painting and working on a few side design projects, I have cooked enough food to feed an army. Also stemming from my italian heritage is my lack of measured ingredients. That being said, I have combined a couple of recipes into one simple yet tasty dish.


  •  1 Salmon Filet
  • 1/2 pack of Brussel sprouts, whole
  • 1/2 onion, chopped
  • 2 Chives, chopped
  • 1 teaspoon of garlic, minced
  • 3 tablespoons of Dijon Mustard
  • 3 tablespoons Balsamic Vinegar
  • 3 tablespoons of Maple syrup
  • 1 tablespoon of Soy Sauce
  • Dash of Hot sauce
  • Salt and Pepper as desired

Prepared salmon


– In a small container, place salmon fillet topped with the brussel sprouts. In a separate bowl, combine all other ingredients and stir well.
– Pour mix into container with salmon filet and brussel sprouts. Refrigerate and let marinate for approximately an hour.
– Preheat oven at 400 degrees F (200 degrees C).
– Place aluminum foil on a baking sheet and put all ingredients together. Cover with aluminum.
– Cook covered salmon and brussel sprouts for 10 minutes.
– Uncover, cook for another 10 minutes, or until salmon flakes off with a fork.

If you try and enjoy this recipe, give us a shoutout and let us know!

Stay safe, everyone!

Recipe by: Alex
Know more about designer Alex from Design Nuenza. Nuenza is a custom designed specialist. Discover beautiful kitchens, bathrooms, and unique storage areas customized in trendy, ergonomic lifestyle. Contact Cuisines Nuenza today.

5 Holiday Drink Recipes to Whip Up in Your Kitchen

5 Holiday Drink Recipes to Whip Up in Your Kitchen

During the holidays, it’s normal for family members to let loose and celebrate with famous or homemade cocktails and festive drinks. Warm and spicy or cold and creamy, every family’s holiday tradition and customs include a holiday drink. Whether you want to start your own Christmas kitchen tradition, or you want to mix things up with new flavours, it’s always fun to try new things. Here are five holiday drink recipes for every member of the family!

#1: Sandra Lee’s Santa’s Sleigh Cocktail

If you’re looking for a cocktail that offers delicious winter flavours but still packs a punch, the Santa’s Sleigh Cocktail is a great go-to beverage for holiday house parties. We like to think this is a fun spin on the classic eggnog flavour.

What You’ll Need

  • White sugar crystals, preferably coarse
  • 2 cups store-bought eggnog, chilled
  • 1/2 cup brandy
  • 1/2 cup amaretto liqueur
  • 1 teaspoon ground nutmeg
  • 2 scoops vanilla ice cream
  • 4 cinnamon sticks


  1. Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
  2. Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth.
  3. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.

#2: Classic Hot Toddy by Colleen Graham

Do you enjoy spending your holidays all huddled up under the blankets while watching your favourite Christmas movies as the fire blazes close by? If that sounds like an ideal winter evening, a warm hot toddy is a perfect complement.

What You’ll Need

  • 1 1/2 ounces brandy (or whiskey or rum)
  • 1 tablespoon honey
  • 1/2 ounce fresh lemon juice (about 1/4 lemon)
  • 1 cup/8 ounces hot water
  • 1 tea bag


  1. Heat water in a tea kettle or the microwave.
  2. Once warm, add a tea bag and allow to steep for about 3 to 5 minutes (or according to the tea’s recommended brewing time).
  3. While brewing the tea, heat your mug or an Irish coffee glass by filling it with warm water.
  4. Once the glass is warm, dump the water and coat the bottom with honey.
  5. Add the liquor and squeeze the juice from a lemon quarter.
  6. When the tea has steeped, pour it into the prepared glass and stir. Enjoy!

#3: Cranberry-Ginger Fizz from Parents Magazine

Sometimes we tend to forget that kids love to take part in celebratory toasts. We’ve found the perfect kid-friendly recipe that offers a gorgeous combination of holiday flavours and the fun carbonation that kids love.

What You’ll Need

  • For the ginger syrup
    • 2 cups water
    • 1 cup coarsely chopped fresh ginger root
    • 1 cup sugar
    • 1 lemon
  • For each Cranberry Fizz
    • 1/2 cup cranberry juice cocktail
    • 1/2 cup seltzer


  1. Put the water, ginger and sugar into a saucepan over medium heat. Using a vegetable peeler, peel off the lemon zest in several large strips, avoiding the white pith beneath, and add the zest to the pan. Squeeze the lemon juice into the pan and stir to combine.
  2. Bring to a boil, then remove the pan from the heat, cover with a lid, and let sit for 30 minutes. Strain the syrup into a clean container and discard the solids.
  3. To make each drink, fill a tall glass with ice and add the cranberry juice and seltzer. Stir in 3 tablespoons of the ginger syrup.

#4: Traditional Glögg by Martha Stewart

Old-fashioned glögg may be quite an ancient recipe, but Martha Stewart gives us a delicious blend of spices that are sure to warm you up on a cold winter’s day. Glögg is very similar to mulled wine with cardamom pods, so if you’re a fan of warm spices and citrus, this drink is sure to please.

What You’ll Need

  • 15 juniper berries
  • 7 green cardamom pods
  • 1 bottle (750 mL) red Zinfandel
  • 1/4 cup turbinado sugar
  • 3 kumquats (halved)
  • 1/2 orange (sliced)
  • 1/2 Meyer lemon (sliced)
  • 1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavoured liqueur
  • Orange or lemon slices, for garnish.


  1. Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.
  2. Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavoured liqueur into each. Garnish with orange or lemon slices.

#5: Peppermint Mocha Puppuccino by Tina Jui

When we said these recipes are for everyone, we also meant the furry family members too. Sure, our dogs are spoiled enough as it is. But why not spoil them just a little more with a delicious mug of peppermint mocha puppuccino!

What You’ll Need

  • 1 teaspoon carob powder
  • 1 handful mint leaves
  • 3/4 cup goat’s milk for dogs (175ml) (the author suggests TopLife brand)
  • carob powder – for topping


  1. In a mug, steep the mint leaves in 1/4 cup boiling water for about 5 minutes. Remove the mint leaves.
  2. Add the carob powder into the hot water and whisk to dissolve all the powder.
  3. In a separate cup, heat the goat’s milk in the microwave until warm, about 45 seconds. Check to make sure it is not too hot for your dog. Whisk the milk until it is a bit frothy. Pour the milk into the mug.
  4. Sprinkle the top with additional carob powder and serve immediately.

Is your kitchen letting you down this holiday season? Give the heart of the home the update it deserves. Contact Cuisines Nuenza for a free estimate!

Nancy’s Banana Bread


– 2 to 3 medium bananas, mashed
– ½ cup of butter, softened
– ¼ cup of milk
– 1 teaspoon of vanilla extract
– 2 eggs
– 2 cups of flour
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 1 teaspoon of cinnamon
– ½ c. teaspoon of powdered cloves
– ½ c. teaspoon of nutmeg
– ½ cup of nuts – pecans, walnuts… add some dates and chocolate if you wish, it’s delicious!

Preparation :

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 8 x 4-inch loaf pan
2. In a bowl, combine the flour, baking soda, salt, cinnamon, powdered cloves and nutmeg. Set aside.
3. In another bowl, blend the bananas, butter, milk, vanilla and eggs. .
4. Add the first mix of dry ingredients to the bananas until you get an homogenous mixture.
5. Add the nuts, dates and chocolate. Mix.
6. Spread out the mixture in a mold. Cook in the oven for about an hour of when a toothpick inserted in the middle comes out dry.
7. Let cool and enjoy!