Don't you love the look on my Mom's face? And of course, Grandma gets right down to business. One of her favorite dishes was souse, so lobster didn't faze her at all. And that cute kid on the left? That's me :) If you ask nicely, I might even tell you what year this was...
Monday, August 20, 2012
The Ultimate Picnic Food!
Jan here, sharing the ultimate mid-western summertime dish…
Wait a minute…maybe corn would take that honor…or grilled burgers…or…
Oh well, we’re sticking with this one: deviled eggs.
What end of summer picnic would be complete without a dish of deviled eggs?
One of the great things about this dish is that it’s so versatile. As long as you have the basics – eggs, mayo and flavoring – the rest is up to you.
First, basic deviled eggs.
Boil about 8 or 9 eggs (you’re going to be using 6 of them, but there are always a couple that don’t peel right or something). Cool them down and peel them. Cut each egg in half and gently pop the yolks onto a plate.
That’s right. Plate, not bowl. It’s so much easier to mash the yolks and mix the ingredients if you use the back of a fork and mash them on a plate.
Mash them well. Nice and crumbly.
Now add a couple tablespoons mayonnaise (or salad dressing, if you prefer), onion, about a teaspoon of mustard, salt and pepper. Mix that all up together (add more mayo if it’s too dry), and then fill your egg halves with the seasoned yolks.
If you have a pastry bag, use that. I don’t, so I just scoop the stuff in with my fork.
Voila! Deviled eggs!
But now the fun part begins. This is where you can be as creative as you want to be.
These are my Southwest Deviled Eggs. Instead of regular mustard, I added Southwest Spicy mustard and a bit extra onion. The seasoning on top is Chipotle Chile Pepper.
Wowsers, they were good!
Another fun spice to use is wasabi. Be judicious with it, though – too much wasabi and the yolk mixture tastes bitter. I think I used ½ teaspoon for six eggs.
A couple weeks ago I got together for brunch with Vonda at her beautiful house up in the Hills. I brought the food, she supplied tea and her back porch, and we had a wonderful girl-chat time.
The challenge? A fun one! Vonda and her husband are on the Paleo diet. No grains, only certain fats, no refined sugar…. Not a diet I would choose, but I can eat it for a meal or two, right?
So I made “Paleo Mayonnaise” out of coconut oil and olive oil and used that for the mayo in the deviled eggs. From there, I used my basic recipe, except I added garlic and parsley. Mmmmm.
There are so many ways to jazz up deviled eggs! What’s your favorite way to make them?
Or if you don’t lean that way (my husband doesn’t – so I have them for lunch), what is your favorite picnic food?
And let's chat about picnics. Here's one of my favorite picnic memories - lobster on the coast of Maine.
What's your favorite picnic memory?