My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Greek Stuffed Deviled Eggs - mayo free!

Please help me with something.

Greek Stuffed Deviled Eggs (mayo free) |

I can hard-boil eggs but I cannot for the life of me peel them.

I’ve read all the “tricks” and still nothing works. After I peeled these eggs the whites were left looking haggard. I’m not even sure I would have served them to guests because it looked like a small child poked + prodded every single one.

What is the DEAL? I feel like this never used to happen until I started buying organic, hippy, happy-dancing chicken eggs. I know you’re supposed to wait at least 10 days before hard-boiling from the time they were laid, and these were, so what gives? I shocked them in the ice bath, they were fully cooked, I waited until they were chilled. What am I missing? I also swear that brown eggs are harder to peel than white, even though I know there is no difference in the actual egg.


Greek Stuffed Deviled Eggs (mayo free) |

Now that I got that off me chest we can talk about the recipe.

Deviled eggs have never been more addicting. Never heard about the addicting nature of deviled eggs before? Well then, you must make these.

Greek Stuffed Deviled Eggs (mayo free) |

I wanted to do something different with these deviled eggs. I wanted them mayo free. I wanted them simple. I didn’t want you to have to scoop them into a pastry bag and fancily squeeze out the filling to look like flowered frosting.

So, instead!

I whipped up the yolks with feta and a little bit of milk. = no mayo needed

I stuffed them with sun-dried tomatoes, kalamata olives, and more feta. = Greek Stuffed Deviled Eggs

And that was that.

Greek Stuffed Deviled Eggs (mayo free) |

Print this!

Greek Stuffed Deviled Eggs gluten-free // yields 16 egg halves

  • 8 large eggs
  • 1 cup crumbled feta cheese, divided
  • 2-3 tablespoons milk
  • 8 medium [oil packed] sun-dried tomatoes, blotted well + chopped
  • 8-10 small kalamata olives, pitted + chopped
  • black pepper

To hard-boil the eggs: Place eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Once boiling, turn the heat off and cover with a tight fitting lid. [If using an electric cooktop place the pot on a cool burner.] Let sit covered for 12 minutes. While you wait prepare an ice bath in a large heat-safe bowl. Drain water and place eggs in the ice bath and place in the fridge until fully chilled.

Remove the eggs from the bowl. Lightly crack the shell and peel the eggs, rinsing with cold water after peeling. Slice the eggs in half and place the yolks in a large food processor. Add 3/4 cup crumbled feta and 2 tablespoons of milk and turn on until it starts to cream. Scrape the sides of the bowl and add a bit more milk if needed to come to a thick and creamy consistency [not runny]. Turn on again until fully combined.

Scrape contents into a bowl and stir in the remaining 1/4 cup of feta, chopped sun-dried tomatoes, chopped olives, and black pepper. [Salt shouldn’t be needed with the saltiness of feta and olives, but taste and add if needed.]

Spoon into the halved eggs, place on a plate, and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.

notes: Can be made 1 day ahead, but assemble on day of serving and be sure to keep both the egg whites and stuffing in airtight containers in the fridge. If you have leftover stuffing try adding it on top of a salad or on toast.

Greek Stuffed Deviled Eggs (mayo free) |

Yeah, now you see what I’m talking about with the haggard looking eggs. Don’t judge. Just eat.



Food Photography Tip of the Week |6|

Food Photography Tip of the Week |6|

How do you capture steam in photos?

Things are gettin’ hot over here today with a little bit of steam action. Have you ever wanted to learn how to capture those pretty clouds of steam coming from your mug of coffee or bowl of soup? It’s actually pretty simple!

Steps to capturing steam:

  1. Keep your shutter at a minimum of 1/200 to capture the movement of the steam without being too blurred. The faster your shutter the more detailed the steam will be.
  2. Set up the shot exactly how you want it before placing the hot liquid in the mug/bowl/etc. Take a few test shots to make sure you like the styling.
  3. Use a tripod. Even though you’re shooting with a high shutter speed with less chance for an out of focus image, I find it very helpful to use a tripod. It will allow you to fully set up the shot before you take it. You’ll have to work quickly to capture the steam and not having to hold the camera will make your job easier.
  4. Use side-light and a dark, contrasting background. This will make the steam pop in the photo.
  5. Or, use back-light and shoot on a dark surface if you want the steam to have a softer, creamier feel.

Simple as that! And I have a super easy method to practice this trick which you’ll see below.

Food Photography Tip of the Week |6|

I really had to crank the ISO to get these photos properly exposed with a high shutter speed.

Above // ISO: 1250 SS: 1/400 f: 3.2

Below // ISO: 1250 SS: 1/800 f: 1.8

The main difference between the two images is the sharpness of the steam and mug. The photo below is much more wide open [smaller f-stop], causing the steam to have a bit more of a hazy, out of focus appearance.

You’ll also notice the shutter speed was much faster in the image below. You would think with a shutter that high it would capture more detail but it still is quite hazy due to the wide f-stop of 1.8. If the shutter speed would have been slowed down to 1/200 it would have had an even blurrier look. But here, the main reason for the blur was the shallow depth of field.

Let’s do a quick aperture/f-stop review for a moment:

  • the smaller the f-stop -> the wider the opening -> the narrower the depth of field -> less in focus
  • the larger the f-stop ->the tighter the opening -> the wider the depth of field –> more in focus

It can be confusing because the phrase “wide open” refers to a small f-stop number and not a wider depth of field.

Food Photography Tip of the Week |6|

To practice steam photography:

Boil a pot of water and keep it boiling during this exercise. Grab a mug or whatever you want the liquid to steam from. Get your tripod, camera, and steam set while you’re waiting for the water to boil. Add boiling water to your mug and start shooting. Replace the water when the steam starts to dissipate. Test different shutter speeds and apertures then note the difference between the settings and how the photos look when you bring them in for editing.

What not to do:

Using a white [or lightly colored] background with side-light does not get the job done. You can see the steam creeping out at the very top of the mug and then it disappears into the white abyss.

Food Photography Tip of the Week |6|

And now for a little backlit action. I have light coming in from behind the mug and to the left of the mug. I originally had a black board blocking the light to the left but much preferred the image with light coming from both angles.

Food Photography Tip of the Week |6|

This approach has a more real-life quality to it and doesn’t feel as staged. I kept the depth of field very shallow to produce a super soft image.

ISO: 640 SS: 1/400 f: 1.8

Food Photography Tip of the Week |6|

I just love the soft, milky quality of the steam.

ISO: 1250 SS: 1/800 f:2.0

Food Photography Tip of the Week |6|

And zoomed out just a bit I gently blew towards the hot water as the steam was starting to die and it gave a brief burst of steam.

I imagine if you actually had coffee or a dark liquid in the mug the steam would show up even stronger.

ISO: 1250 SS: 1/800 f:2.0

Food Photography Tip of the Week |6|

It’s definitely something I need to keep practicing and not just in the moment when I’m making and photographing a recipe. I always get frazzled when experimenting during a photo shoot where I actually need the photos to come out.

Have you mastered the steam photography technique or have any other tips to add?