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.

Does Meatloaf Mean Comfort Food To You?

We’re having meatloaf for dinner tonight.

Now, some of you may be thinking “meatloaf, yuk”. But, you haven’t seen my recipe. It stars ground beef, tomato sauce, vegetables, all of the necessary ingredients to produce a perfect meatloaf and, ah yes, CHEESE. Cheese is that secret, soul comforting, ingredient that moves meatloaf out of the mundane category and into the “Can we have meatloaf tonight?” category. Without further ado, here’s the recipe and I added my video below the recipe to show you step by step how to make it.

Spicy and stuffed with cheese. The way meatloaf should be.

3 Lbs. Ground Chuck
6 ounces Cheddar Cheese, Shredded
2 slices Bread, Toasted and Pulled Apart
1/2 Cup Green Bell Pepper, Diced
1/2 Cup Celery, Chopped
1Onion, Diced
2 Eggs, Beaten
6 ounces Tomato Sauce

  • Preheat oven to 325 degrees. Combine all ingredients except the Cheddar Cheese in a bowl large enough to mix the ingredients together, approximately a 4 quart size. Use a spoon to mix with so the heat from your hands will not warm the mixture. It is easier to work with if it is as cool as possible.
  • Line a drip pan with foil and use a rack over the pan so the drippings can drip through.
  • Place half of the mixture on the rack and shape into a rectangle. Press on the edges to form a ridge all the way around, similar to making a pie crust.
  • When the base is formed, evenly spread the shredded cheese over the flat part of the base.
  • Place the remaining meatloaf mixture in flattened sections over the cheese. Use your hands to spread the mixture to a thin layer, covering the whole base.
  • Press all the way around to seal the cheese inside the meatloaf so that it doesn’t come out while the meatloaf is cooking.
  • Bake in the preheated oven for one and a half hours.
  • Remove from oven and let stand for at least 5 minutes before slicing.

Servings: 8

Cooking Tips

If you want this to be an Italian Meat Loaf, add some Italian seasoning to the mixture and substitute Mozzarella Cheese instead of Cheddar Cheese.

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories   395.94
Calories From Fat (51%)   201.59
% Daily Value
Total Fat 22.08g   34%
Saturated Fat 9.09g   45%
Cholesterol 177.26mg   59%
Sodium 401.96mg   17%
Potassium 726.61mg   21%
Carbohydrates 6.92g   2%
Dietary Fiber 1.07g   4%
Sugar 2.38g
Sugar Alcohols 0.00g
Net Carbohydrates 5.85g
Protein 40.40g   81%
MyPoints 9.5

The video shows you step by step how to make the meatloaf.