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


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.

So, You Want To Cater Your Own Party?

Well, being an experienced caterer, I would have to say “Are You Crazy???”.

But, if you are determined to give it a try, just remember that planning a personal or corporate event for a group of people can be an overwhelming task. It requires a great deal of planning; endless hours of slicing, chopping, and cooking; and a great deal of shopping.  Also, you’re going to need a big freezer. The more that you can prepare in advance and freeze, the better off you are. If you don’t  have an additional freezer, see about borrowing freezer space from a friend or family member that does.(This rule only applies if you plan on actually enjoying your own party.)

Depending on the size and location of your event, you may need additional cooking equipment and supplies; tables and chairs; tents; and decorations. You may need to hire a disc jockey or live band. You might need to rent a location to host your event.

Although coordinating all the details takes time and planning, self-catering an event could save you a tremendous amount of money. Before you embark on a self-catered event; keep the following tips in mind:

Tip #1: Get organized! Create some type of system that allows you easy access to everything connected to the event. You might want to create a spreadsheet or use a word processor to create various forms. Perhaps you prefer to buy a notebook and keep everything written down. Regardless of the method you choose, keep it simple and easy to use.

Tip #2: Make lists. Create a list of contact information for all invited guests. Include a column that you can check off if they will or will not be attending. Create a “To Do” list and organize it according to deadlines for each required task. Create checklists to help you stay on track. Make a list of types of cookware, serving dishes, dinnerware, flatware, drinkware, tablecloths, napkins, etc. that will be required to serve the meal.

Tip #3: Create a menu. Make a list of everything you will be serving and the ingredients required to make items from scratch. Be certain to include a list of beverages and alcohol, if it will be served.

Tip #4: Comparison shop online. Once you have compiled your list of requirements, search online for places where you can rent supplies or purchase food in bulk. Many party supply stores offer a wide variety of catering equipment including chafers, steam tables, coffee urns and drink dispensers. Oftentimes, wholesale clubs will provide you with a one-time shopping pass that allows you to purchase at discounted prices without becoming a member of the club.

Tip #5: Develop a schedule. After you develop your menu, determine how much time will be required to prepare the food. Many items can be prepared up to a month in advance and kept frozen. Others can be made a day or two in advance, while some can only be prepared hours in advance. Be certain to allow extra time just in case Murphy’s Law kicks in. Also factor in how much time you will need to set-up tables, decorate, transfer food to serving platters, set-up banquet tables, etc.

Tip #6: Follow-up with invited guests. Allow yourself time to place a phone call or send an email to guests who do not RSVP. It’s best to have an accurate count of how many guests to expect. There’s nothing worse than planning for thirty people and having sixty show up, or vice versa.

Tip #7: Use disposable dinnerware and serving equipment. Now, being an environmentalist it pains me to share this as a tip; however, as a retired caterer, I say this because it eliminates a tremendous burden — particularly when self-catering a large event. Self-catering requires a great deal of physical labor, planning and organization. Use any time-saving or sanity-saving tip you can find and toss the guilt over disposable dinnerware.

Tip #8: Enjoy your event. Chances are good that you will be exhilarated and exhausted after self-catering your event. If you can stay organized and work your plan, you’ll have more time to actually enjoy the event you’ve worked so hard to put together. So, plan, plan, and plan some more so that you can mingle with your guests and participate in your party!

I’m not going to make this a tip, but something  you may also want to consider is security. We had a Christmas party once where several people participated in the planning and cooking. Everyone that participated was allowed to invite 10 people. The night of the event, we lined the driveway with candles in bags of sand for people that had never been there before. By 9:00 PM, we had about twice the amount of people we had estimated. We had a bunch of party crashers, but since individual people had invited other people, it took us  awhile to figure it out. The crashers left amicably, but your just never know.