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Delicious Dill Pickle Deviled Eggs

Pickle_Deviled_eggs

Is there any party, picnic, or potluck that isn’t made infinitely better with a dish of deviled eggs? This old-fashioned appetizer is a staple at spring gatherings and certainly around Easter holiday dinners. This year, instead of the everyday recipe, serve a tray of these tangy dill pickle deviled eggs. This is why they’re called Deviled Eggs. They incredibly easy to prepare. Just hard-boil eggs, then mash the yolks with a bit of mayo, Dijon. Add a splash of pickle juice, finely chopped up Dill pickle, and some fresh dill, and you can take your deviled eggs to the next level. Here’s how to make perfectly hard-boiled eggs… or make hard-boiled eggs in an Instant Pot. Tip: Make sure your pickles are super finely chopped, or that you’re using a piping bag tip that the pieces can easily be squeezed out of. You don’t want to have to fight with a…

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Seasonal

12 foods you should definitely not serve at your cookout

foods to avoid serving at cookouts

What’s a backyard cookout without burgers, dogs, and fresh fruit salad? While we welcome these summer staples, there are a few dishes that just don’t belong outside for long periods of time. If you’re planning an outdoor feast or the 4th or any other hot summer day, you should probably skip these 15 foods: Fried Foods Enjoy your burger and fry combo another day. Outdoor cookouts are no place for fried foods like French fries, onion rings, or mozzarella sticks. They’re all delicious finger foods, but they’re best eaten hot and fresh. Let them sit outside on the buffet table, and they’ll just get cold and soggy. Chocolate There is really no way around this one. Anything chocolate is going to melt and make a mess. Cheese plate Cheese plates are an elegant appetizer for a dinner party, so save it for that type of event. Your summer barbecue is…

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Seasonal

This is why they’re called ‘deviled’ eggs

This is why they're called 'deviled' eggs.jpg

Deviled eggs are a staple at brunches, potluck, picnics, and office luncheons — especially around the holidays. The little halved egg appetizer has been a favorite diners look forward to for decades. At this point, many families even have recipes going back several generations. Traditionally made with mayonnaise, mustard, and paprika, deviled eggs are devilishly delicious. So how did something so heavenly get a name so satanic?  It turns out, the history goes back further than you think. The roots of the modern deviled egg recipe can be traced to ancient Rome, where the wealthy would be served boiled eggs seasoned with spicy sauces before the main meal. Eating eggs pre-meal was so common that the Romans even had a saying, “ab ova usque ad mala” — meaning from “eggs to apples”, or from the beginning to the end of a meal. Recipes for stuffed eggs began appearing in Andalusia, Spain…

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