Friday, August 2, 2013

Deviled Eggs

Wow, can you believe that it's already August??

I've been swimming in a sea of blueberries and sunshine. Okay, not really. But I've had bloggy tech issues lately, and that is why I have been MIA! Keep reading, I have a treat for ya.

So here's a retro classic hors d'oeuvre that brings a little bit of sunshine to all who eat it. Okay, that's a little silly, but deviled eggs were such a treat at big family gatherings growing up, I thought it would be fun to show you my spin on it. And, of course, why not display them in my late grandmother's deviled egg tray!? Love that. Hope you enjoy these super easy, economical snack/side/appetizer that is sure to please all ages.

Retro Deviled Eggs
Based on the classic recipe, this recipe gives an added punch with capers AND relish. Doubling the recipe is never bad, as these are quickly gobbled at any picnic or group event.

7 large eggs
2 TB relish
2 TB capers, plus more for garnish
3 TB yellow table mustard
1/4 teaspoon salt
3 dashes garlic powder (1/3 teaspoon)
2 dashes onion powder (1/4 teaspoon)
1 dash nutmeg
1 teaspoon Chipotle Tabasco (optional)
Smoked paprika (for garnish)

Step One: In a large pot, place eggs and pour water so that eggs are covered by 1 inch of water. Bring water to a boil and let boil for 5 minutes. Remove pot from heat and let sit for 5 minutes. While the eggs are still warm, crack and peel the eggs.

Step Two: Slice eggs in half lengthwise. Gently scoop out yolks into a small bowl.

Step Three: Combine yolks with the remaining ingredients. Stir until combined but not too smooth.

Step Four: Fill each egg half with the yolk mixture. Garnish with a caper or smoked paprika. Chill in the fridge for at least 30 minutes before serving.

Happy weekend eating!

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