April 18, 2013

Tailgate Recipes: Deviled Eggs

Deviled eggs are a classic southern dish that I love to make for parties and tailgates. I've found four recipes that improve on this traditional dish that I wanted to share. In the spirit of "elevating our tailgates", here are four ways to add some pizzazz to your eggs.

1. BBQ Ranch Deviled Eggs

8 large eggs, hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. Mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.

2. BLT Deviled Eggs

8 hard-cooked eggs
1/3 cup  Mayo with Olive Oil Reduced Fat Mayonnaise
2Tbsp. Ranch Dressing
3 slices  cooked  Bacon, crumbled
4 cherry tomatoes, chopped
2 Tbsp.  shredded lettuce

Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and dressing; mix well. Stir in bacon and tomatoes. Fill egg whites with yolk mixture; top with lettuce.

3. Deviled Eggs with Crab

4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed

In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Transfer the filled eggs to a platter and serve.

4. Chile Cheddar Deviled Eggs
Mash 6 hard-boiled egg yolks, 2 teaspoons chopped chives, 2 teaspoons chopped chipotles in adobo sauce, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1/4 cup shredded cheddar cheese and 1/4 teaspoon paprika. Season with salt. Spoon into the egg whites; top with more chives.

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