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.

Cool and Creamy Homemade Potato Salad Recipe

Who doesn’t love potato salad? This is a cool and creamy homemade potato salad recipe  that has been in my family for decades. It is a mandatory part of family get togethers. It really is best if you make this in advance. The day before is best, but if that’s not possible, at least 5 hours before serving will do. This is a Southern recipe that we are proud of.

Serving Size  : 8

Ingredients


8 Potatoes, Cubed and Cooked
4 Eggs, Boiled and Peeled
1/2 Cup Onion, Minced
1/3 Cup Green Bell Pepper, Chopped
1/3 Cup Celery, Chopped
1/2 Cup Dill Pickles, Chopped
1 1/2  Cups Mayonnaise
3/4 Cup Sour Cream
3 Tbs Mustard, Yellow Prepared
2 Tbs Liquid from Pickles
1 Tbs Janes Krazy Mixed Up Salt
1 Tbs Paprika
Salt and Pepper To Taste

1. Mix the potatoes, onion, bell pepper, celery, dill pickles and eggs
together in a serving bowl or refrigerator storage container.

2. Mix the mayonnaise, sour cream, mustard and spices together.

3. Combine mayonnaise mixture with the vegetables and stir to thoroughly blend.

4. This is best made at least 5 hours in advance of serving.

5. Lightly dust with additional Paprika to garnish.

Nutrition (calculated from recipe ingredients)
———————————————-
Calories: 384
Calories From Fat: 184
Total Fat: 20.8g
Cholesterol: 140.9mg
Sodium: 687.5mg
Potassium: 992.3mg
Carbohydrates: 43.7g
Fiber: 3g
Sugar: 4.5g
Protein: 8.2g

My Points:8.82

No picnic would be complete without this. Just be sure to keep this under refrigeration and chilled, especially if it is an outdoor picnic.