Million Dollar Deviled Eggs
The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.
Prep Time 20 minutes Cook Time 15 minutes Total Time 20 minutesS ervings 24 deviled eggs Calories 57kcalAuthor Sam Merritt
Ingredients
- 12 large eggs
- ¼ cup mayo (55g)
- 1 Tablespoon butter softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash Tabasco sauce optional
- paprika for sprinkling
- bacon pieces optional
How To Hard Boil Eggs
- Place eggs in a large saucepan and cover with water.
Transfer to stovetop over high heat until water begins to boil.
Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath.
Peel eggs and set aside.
How To Make Deviled Eggs - Slice eggs in half lengthwise.
Remove yolks and transfer to a medium-sized bowl.
Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.
If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
Shrimp Mold
1 can tomato soup
3 small packages cream cheese
1 1/2 Tablespoon unflavored gelatin
1/4 C. water
1 C. mayonnaise
3/4 C. finely chopped celery
3/4 C. finely chopped onion
1 or 2 cans tiny shrimp, drained, mashed
Combine water and gelatin. Set aside to dissolve. Heat soup to boiling, add cheese, stir until melted. Stir in gelatin and water and cool until set. Mix all other ingredients anp pour into a 5 cup mold and chill until firm .Serve with club crackers.
One of my favorite mixed drinks is a Scorpion. There used to be a Polynesian restaurant in Kansas City that served this drink for two in a large pedestal bowl with a gardenia floating in the middle. It was set in the middle of the table and came with two long straws so a couple could share it. I once had a dinner party where most of the guests were professional chefs and made a pitcher of this for cocitails before the dinner.
Perfect Summer Fruit Salad
Allrecipes Recipe by: Nicole Graham Holley
"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."
Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Directions
- Prep 25 m Cook 5 m Ready In 3 h 30 m
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
The Best Potato Salad
How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!
Prep Time 20 mins Cook Tim e20 mins Total Time40 mins
Author: Sommer Collier
Ingredients
- 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
- 2 cups mayonnaise (your favorite brand)
- 1 cup refrigerated sweet pickle relish
- 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery seeds
- 1/2 teaspoon paprika
- 4-5 hard boiled eggs, peeled and chopped
- 3 celery stalks, diced
- 1/2 cup sweet onion, diced
- 1 tablespoon fresh chopped dill
- Salt and pepper
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
- Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
KFC Coleslaw
Delicious, simple to prepare coleslaw that is a copycat of KFC coleslaw.
Yields: 10 servings
Ingredients
Ingredients:
1
package cole slaw mix OR
8
cups finely diced cabbage (about 1 head) and ¼ cup diced carrot
2
tablespoons minced onions
⅓
cup granulated sugar
½
teaspoon salt
⅛
teaspoon pepper
¼
cup milk
½
cup mayonnaise
¼
cup buttermilk
1½
tablespoons white vinegar
2½
tablespoons lemon juice
Directions
- Buy preshredded cole slaw mix( I use 1pkg) Mix with minced onions.
2.You can shred your own cabbage and carrots if you prefer, enough to toal 8 cups cabbage and ¼ cup carrots.
3 Using regular blade on food processor process remaining ingredients until smooth.
4 Pour over vegetable mixture and mix thoroughly.
5 Cover bowl and refrigerate several hours or overnight before serving.
bread is just flour, water, salt, sugar and yeast. 1 Tablespoon each salt, sugar and yeast plus 2 1/3 cup water and enough flour to make a soft dough. Bake at 400 degrees until internal temp. is 190 degrees.
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