What do I like about this deviled egg spread besides the good taste? It’s easy peasy and it ends the curse of peeling hard-boiled eggs and ending up with nasty-looking pitted egg whites.
This is tasty twist on traditional stuffed eggs. It’s simple to whip up, and customize to your liking. Add a touch of chopped basil or other herb, or cayenne pepper for a little heat.
3 tablespoons onion
1/2 cup mayonnaise
1 tablespoon yellow mustard, or to taste
2 tablespoons pickle relish
Salt and pepper, to taste
Paprika, for dusting
Remove pan from heat, cover and let stand for 15 minutes.
Drain the eggs and cool under running cold water.
Let eggs cool in the water.
Once the eggs have cooled, shell and halve them lengthwise.
Finely chop the eggs by hand or food processor and transfer to a large bowl.
Add remaining ingredients and combine well.
Combine all in bowl and season with salt and pepper.
Dust with Paprika before serving.
Serve with baguettes, crackers or party rye rounds.
|Ready for the grill|
|Grilled and ready to eat!|
I’ve made this luscious dessert for many more years than I care to count. I don’t know where the recipe came from, but I do know that it always brings rave reviews when I serve it!
You can use whatever flavor of pudding you wish. I generally like to make this with lemon in the summer, as it’s light and refreshing, and chocolate the rest of the year for a richer dessert (omit lemon juice.) Use walnuts or hazelnuts, instead of pecans, if you prefer.
It’s a luscious classic!
¼ cup chopped pecans, plus more for garnish
1½ sticks butter, softened
Spread in 13” x 9” pan.
Bake 350 degrees for 20-30 minutes until golden.
(Can be refrigerated overnight.)
1 teaspoon vanilla
1 cup powdered sugar
1 (9-ounce) Cool Whip, divided
Beat well and spread over first layer.
Put in refrigerator and let set 1 hour or overnight.
3 cups cool milk
1 tablespoon lemon juice
Mix until dissolved and spread over second layer.
Scatter ½ cup chopped pecans, over all for garnish.
Cover and refrigerate for several hours.
“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
― Mark Twain