Deviled Egg Recipe – A Southern Treasure

It’s tailgating time. This is one of our favorite recipes for football parties. These are easy to make and you can make them ahead of time and refrigerate until you need them.You can find a storage container designed specifically for deviled eggs so that you can stack them in one container and not lose the shape. It would be a shame to spend all of that time to pipe them and dust with Paprika and have to stack them with waxed paper in between layers and ruin their visual appeal.

This dish is served in the South with meals, parties, picnics and anything else you can think of. If you are serving them outside, just remember to keep them on ice. I even keep them on a “chiller” platter when serving inside. I use the chiller platter for dips, cheese trays and anything else that will be best kept cool during an event. It has a base that you put in the freezer for a few hours ahead of time and a high domed cover, so you can serve just about anything on it.

Serving Size  : 24

24 Eggs, Boiled and Peeled
1/3  Cup Celery, Finely Minced
8 Dill Pickle Slices, Finely Minced
1/3  Cup Onion, Finely Minced
1 1/3  Cups Mayonnaise
4 Tbsp. Mustard, Yellow
1 Tbsp. Janes Krazy Mixed Up Salt
Salt and Pepper To Taste
Hot Hungarian Paprika

1. Slice eggs in half lengthwise. Remove the yolks and put them in a mixing bowl. Put the eggs on a serving platter.

2. Add the remaining ingredients with the exception of the Paprika to the egg yolks in the mixing bowl and combine until you have a smooth consistency. Adjust seasonings

3. Put the yolk mixture back into the egg halves and chill until time to serve.

4. When it’s time to serve the deviled eggs, sprinkle the paprika lightly over them to add color..


Nutrition (calculated from recipe ingredients)

Calories: 146
Calories From Fat: 95
Total Fat: 10.5g
Cholesterol: 244.5mg
Sodium: 233.1mg
Potassium: 108.8mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.1g
Protein: 7.5g

Cooking Tip: Put the egg yolk mixture into a resealable plastic bag and cut
the tip from one side of the bottom to use as a piping tool. This makes stuffing the eggs quick and easy.

Comments: Great to pass around to the crowd while you’re sitting by a campfire.

Salmon Appetizer Recipe For Your Next Party


This is one of our best recipes for appetizers. My favorite way to serve this is in the shape of a ball, like a cheese ball. Once the overnight refrigeration has been done, cover the salmon ball with freshly minced parsley. It makes a beautiful centerpiece and the parsley is a nice contrast for this creamy appetizer. Just follow the recipe below.

This one really is tops on our list of make ahead appetizers. You can make this in any shape your wish. I have made this in the form of a salmon loaf recipe, just use a square container instead of the rounded container. Add the parsley just as you would on the rounded version. This can also be used as a salmon dip. Leave it in your container and serve with crackers.

You just can’t have too many appetizer recipes and a salmon appetizer recipe can jazz up your party. Everyone gets tired of the same old cheese ball at every gathering. This adds a little imagination to the mix. Finally, a salmon recipe with a kick.

Salmon Ball

Ingredients

16 Ounces Salmon, Fully Cooked, Pieced and Chilled
8 Ounces Cream Cheese, Softened
4 Tbs Lemon Juice
4 Tsp Onion, Grated
2 Tsp Horseradish, Grated
1/8 Tsp Worcestershire Sauce
1/8 Tsp Liquid Smoke
1 1/2  Cups Parsley, Fresh, Minced

1. Mix all ingredients, except the parsley, together in a mixing bowl.

2. Line a rounded storage bowl with plastic wrap and pour the mixture into the bowl. Press mixture firmly into the bowl and use a spatula to smooth the top to make a solid base.

3. Refrigerate overnight.

4. Just before serving, mince the parsley. Lift the salmon ball from the storage bowl and put it flat side down on your serving platter. Cover the ball with the parsley, pressing it all around the sides and the top to make it stick to the ball.

Nutrition (calculated from recipe ingredients)


Calories: 154
Calories From Fat: 102
Total Fat: 11.3g
Cholesterol: 44.9mg
Sodium: 110.9mg
Potassium: 260.1mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 11.3g
My Points: 3.95

Cooking Tip: You can use canned salmon instead of fresh if you wish. Make sure you drain the salmon and remove the skin and bones.

Cooking Tip: Serve this with your favorite crackers.

Comments: Attractive enough to be used as a centerpiece.