memorial day weekend guys!! it’s almost here.
so i’m sure you’re looking for recipes for potlucks and barbecues, and since it FINALLY started getting warm in chicago…i’ll be sure to post more warm-weather dishes.
deviled eggs are easy, and almost everyone loves them – so double or triple this recipe so people can come back for seconds! the best thing about making deviled eggs are the toppings – you can throw on some bacon, scallions, crab meat, wtfever you want.
for your next grill-out or potluck, try these eggs, or a few other goodies i’ve posted:
prosciutto-wrapped asparagus | beer battered fried avocado | seven layer dip | my brother’s brussel sprouts with pancetta or mine with goat cheese | kale chips | roasted broccoli & more in sides and snacks
time: 25 min | serves: 5-6
what you need:
- a dozen eggs
- 1/3 cup light mayo or nonfat greek yogurt
- 3 tablespoons dijon mustard
- paprika, and any other toppings you desire
get it done:
- boil eggs & peel
- tips: single layer in a saucepan works best – in water 1 inch above eggs – over med-high heat
- add a pinch of salt to keep shells from cracking and add the eggs in and THEN bring water to a boil for 8 minutes
- run cold water over or place in ice water before you remove shells
- see more cooking tips!
- slice the eggs in half and remove the yolks – place the yolks in a medium bowl and set the white halves aside
- place the yolks in the food processor and add mayo or yogurt and mustard, (i like sriracha too!) and mix until creamy
- spoon into each egg evenly – you can also fill a ziplock bag, cut the corner and pipe the mixture into each egg
- if you’re wanting to add bacon, crab, crawfish, or something, do it!
- cover, refrigerate until serving time
- top with paprika, chives, whatever before serving
let me know if you guys have any great summer recipes to try!