Deviled Eggs. You know you have to have them. With 4th of July coming up I am whispering one word to my chickens to get them in egg laying overdrive. Cacciatore.

Deviled eggs are so simple to make that you really don’t need a recipe but there are lots of variations to them and how they are done. The secret is in having a really good mustard and just enough of it to be tangy without being overpowering. Plan on at least two deviled egg halves per person.

Basic Deviled Eggs

12 eggs
1/4 c tablespoons mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1/2 teaspoon salt
Paprika

Hard boil the eggs

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

I got this recipe on All Recipes and tweaked it a bit to suit me. It is definitely a different take on deviled eggs.

Bacon and Cheese Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
1/4 cup finely shredded Cheddar cheese
1 tablespoon dijon mustard
1 tablespoon minced onion

Hard boil the eggs.
While eggs are cooking fry the bacon until crispy. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in bacon, onion and cheese. Fill egg white halves with the yolk mixture, sprinkle with paprika, and refrigerate until serving.

Ranch Style Deviled Eggs

12 eggs
1/4 c mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1 tbs ranch dressing mix
1/2 teaspoon salt
Paprika

Hard boil the eggs.

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

Other options include adding crabmeat, horseradish, minced jalapenos, chipotle,  a variety of cheeses (try pepperjack!), sweet pickle relish, and almost anythign else you can think of.  Deviled eggs are a versatile and inexpensive addition to your July fourht celebration.

Image: Morguefile 

Post from: Baking Delights

 For the tappanade

1 can black olives

1/2 c green salad olives

1/4 c onion

3 cloves garlic, peeled.

2 tablespoons balsamic vinegar

1 tsp italian seasoning

1 tbs olive oil

pulse together in food processor until coarsely pureed. Set aside.

16 flour tortillas, whole wheat homemade is best, but whatever you like.   

For filling:

2 zucchini-sliced in 1/8″ thick slices LONGWISE.

1 tbs olive oil

1 tbs italian seasoning

salt and pepper to taste

1/2 c chopped red onion

1/2 c chopped tomato

other vegetables as desired.

1/2 c cheese, such as mozzerella, romano, or feta

  Drizzle slices of zucchini with oil and rub with salt, pepper, and italian seasoning. Heat grill (or broiler) up and grill quickly on each side…just until you have good grill marks and zuccini is tender without being mushy.

  Heat tortillas until they are pliable. Working quickly spread about a tsp of tapanade down one side of the tortilla, top with one slice of zucchini , sprinkle with onions, tomato, and cheese (and anything else you desire.) Roll tightly. This makes 16, or what I consider to be 8 servings.

These would be great for picnics, or even cut in smaller pieces and served as appetizers.

Post from: Baking Delights