Classic Deviled Eggs

I've seen quite a few variations on deviled eggs, but I don't think I've enjoyed the modern versions nearly as much as the classic style that I grew up with. They're the perfect combination of sweet, creamy, and tangy—and if I'm honest, eating just one makes me wish I could sit there and devour an entire tray without feeling like a glutton. 

What is it about the combination of mayonnaise, sweet relish, and yellow mustard that makes these so good? I have no idea, but there is a good reason why these classic eggs have been turning up at our family events for longer than I've been alive.

So, if you're looking for something that is sure to be a hit at your next BBQ, potluck, or family gathering consider making up a double batch of these eggs. They're only five ingredients, many of which you likely already have on hand, and they barely take any time to toss together—leaving you with more time to concentrate on the important things in life that happen outside of the kitchen.

Classic Deviled Eggs | Not Starving Yet

Classic Deviled Eggs


makes 1 dozen


Ingredients

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon sweet pickle relish, drained
1 tablespoon yellow mustard
sweet paprika, to taste

Directions

  • Cut each egg in half using a non-serrated knife, then use a spoon to carefully scoop out the hardened yolk into your food processor. Add mayonnaise, sweet relish, and yellow mustard, then pulse until smooth. 
  • Transfer the egg mixture to a disposable pastry bag, then slowly fill the eggs. Finish each egg off with a pinch of paprika, then refrigerate until ready to serve.

Notes

For a more polished looking presentation I prefer to use a pastry bag and metal icing tip when filling the eggs, but in a pinch you can use a ziplock bag with the corner cut off. If you don't happen to have either on hand you can fill the eggs the old fashioned way—with a spoon.

Transporting deviled eggs can be a bit of a challenge, so I typically store mine in an egg container from Snapware. I love the two-tier design because I can set half the eggs out on the table while refrigerating the other half until they're needed (or in the rare instance that someone doesn't devour all the eggs I know that the remaining half can safely be taken home so I can eat them.)

Not sure how to hard boil an egg? Don't worry, it's a simple, mostly hands-off process. Place your eggs in a saucepan and fill it with cold water. You want the eggs to be covered by an inch or two, so don't fill the pan to the top. Turn the heat on high and bring the water to a rolling boil. Once the water has reached a rolling boil shut the heat off, cover the saucepan, and set a timer for 10 minutes. When the timer goes off transfer the eggs to a bowl of ice water to stop the cooking process. Let them sit in the ice water until they're cool to the touch (usually 2 - 3 minutes is enough), dry them off throughly, and allow them to finish cooling in the refrigerator. If your eggs aren't completely cooled you'll have a lot of trouble peeling them, which is why I prefer to boil the eggs ahead of time. Last minute egg boiling always leads to deviled eggs that are missing huge chunks of the white, so learn from my impatience: Boil your eggs the night before!

Disclosure
 


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Taco Layer Dip

I'm not much of a sports fan, but I am a fan of food, so every time there is a huge game and we have friends over I put out a spread that rivals most major holidays. In addition of our main course of chili, hot wings, or pizza we always have an assortment of dips. My favorite is a simple taco layer dip that's made up of sour cream, taco seasoning, sharp cheddar cheese, green onions, black olives, and tomatoes. It's easy to toss together at the last minute, can be modified to suit a variety of tastes, and can be scaled up (or down) to feed a group of any size. Added bonus: you won't need to spend all day in the kitchen to make it which gives you more time for beer and football (if that's your thing.)

If you want my advice you should make a double batch, this is always a crowd pleaser and it's the first thing to disappear.

Taco Layer Dip | Not Starving Yet

Taco Dip

makes 6 - 8 servings

Ingredients

16 ounces sour cream
2 tablespoons taco seasoning
2 cups lettuce, shredded
1/2 cup sharp cheddar cheese, shredded
10 - 12 fresh cherry tomatoes, diced
4 ounces black olives, sliced
2 - 3 green onions stalks

Directions

  • In a large bowl combine the sour cream and taco seasoning. Mix well, then spoon into the bottom of a large glass serving container. Top with shredded lettuce, sharp cheddar cheese, diced cherry tomatoes, black olives, and green onions. Refrigerate until ready to serve.

Notes

For this recipe I use a 2-Cup Pyrex Divided Dish (which you see pictured above.) You can also use an 8 inch pie plate or 9 x 9 baking dish. Keep in mind that you may need more toppings than what I've listed in the ingredients if you use a larger dish.

The taco dip can be made a day in advance, but often times there will be some liquid separation from the sour cream. You can drain the excess liquid off, but this dip is best when made the same day you plan on serving it.

 

Prosciutto and Green Onion Cheeseball #Sponsored by @carnivoreclub

Earlier this year I made an off-handed comment to my Grandmother that I wish I had more family recipes to cook from. I have the handful that she was willing to write down, but things like my great-aunt’s cheeseball or the taco salad I loved so much when I was a kid were doomed to be nothing but distant memories since the family members who made them had already passed on.

In a moment of clarity, which is rare these days considering that my Grandmother is in the advanced stages of Alzheimer’s, I received a much-needed little tidbit—she had a copy of the cheeseball recipe. It was on a notecard, in a folder, in the back of a cabinet, near the fridge.

The downside is that it's been several years now since her house was sold, I couldn't just pop over and start digging through her kitchen. Then I remembered that I had taken two mementos when she moved: a set of framed photos of my grandparents in their younger days and a stack of papers in a crumbling manilla folder which I'd found in that exact spot.

It was full of recipes clippings that looked interesting, so I took it home to dig through later and had yet to take a closer look. Knowing it was still siting in my old bedroom six hours away I called my mom to set her on the enormous task of searching for the missing notecard. She found the long-lost cheeseball recipe and in a stroke of luck I had several packages of prosciutto sitting in my fridge which had been part of the December Carnivore Club box. 

This may have been a rough year, but the final few days brought me my favorite recipe from my childhood and a box of meat to help me recreate it. I couldn't have asked for a better end to 2016. Happy New Years everyone!

 Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

Great-Aunt Helen's Prosciutto and Green Onion Cheeseball
makes 8 servings

Ingredients

¾ cup chopped walnuts, toasted
16 ounces cream cheese, softened
3 green onions (6 - 8 shoots, green part only), diced
3 ounces prosciutto, finely chopped
1 tablespoon Worcestershire sauce

Directions

  • In a skillet, set over medium-high heat, toast the walnuts until they have darkened slightly (approximately five minutes.) Stir the nuts frequently so they don't burn, then set the toasted nuts aside to cool. 
  • In a mixing bowl combine cream cheese, green onions, prosciutto, and Worcestershire sauce. Mix well (you can use a stand mixer to speed things up), then turn the cream cheese mixture out into a plastic wrap lined bowl. Cover the cream cheese mixture with plastic wrap, then shape into a ball.
  • Before refrigerating roll the ball in toasted walnuts, re-wrap in plastic wrap, and allow to chill for at least two hours (but preferably over night.) 

Notes

In case you were wondering we used LA QUERCIA's Berkshire Prosciutto in our cheeseball. It has a mild flavor, which makes it a great choice for a cheeseball.

This recipe is flexible, so feel free to double it or cut it in half as needed. It's the perfect quick and easy treat to bring along to a party or family gathering.

Make sure to keep reading for a full review of the December Carnivore Club box

 Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

What's in the Box?


The December box included five delicious offerings from LA CUERCIA in Norwalk, IA

Berkshire Prosciutto
Speck Americano (applewood smoked prosciutto)
Prosciutto Picante (with fennel and red chili)
'Nduja (spicy prosciutto spread)
Spicy Borsellino Salami (with pimenton and red chili)


Review

 

Some days the stars align and meat magically appears on your doorstep. It's a wonderful feeling, even more-so when that meat happens to be the one ingredient your mother recently told you she remembered from a long-lost recipe you'd been lamenting over. This is how I felt when I opened the December Carnivore Club box and saw it was filled mostly with prosciutto from my go-to meat company LA QUERCIA. When I put together an antipasto plate or charcuterie board it's usually with coppa, prosciutto, and salami from LA QUERCIA (by way of our local Hy-Vee Supermarket.)

Fortunately the box was made up of a number of options our local store doesn't stock, so I got to munch happily on some new-to-me varieties as I set about recreating the cheeseball of my childhood memories using the Berkshire Prosciutto. It has a very mild flavor, which makes it a perfect for times you don't want your meat to be the dominant flavor. The Speck Americano, which is smoked and Prosciutto Picante, which is rubbed with fennel and red chili have a more pronounced flavor, so I used them on a cheeseboard alongside a selection of local cheddars and potter's crackers. Sometimes the best advice to putting together a winning cheeseboard is K.I.S.S (keep it simple stupid).

As my husband says, those are sound words to live by.

I was excited to see some 'Nduja included in the box as well. It's a spicy sausage spread that I'm only familiar with because of Carnivore Club. It tasty on top of a fresh baguette or crackers, but I've been used it several times to create a spicy tomato sauce to top some fresh pasta. I've been told it's also excellent as a pizza topping so if we have any left that's next on my list of things to try.

Last but not least was the Spicy Borsellino Salami. It's flavored with pimenton and red chili, which gives it a nice kick without being overly spicy. It's another meat I feel that the K.I.S.S principle applies, it's perfect with a slice of baguette, a bit of cheddar, or even on its own.

Would I order this again? Absolutely! I was excited to see my go-to brand featured in the box this month. It gave me a chance to try a few things our local stores don't carry.
 

Price


Pay as little as $50/month with a recurring subscription (monthly, bi-monthly, and quarterly plans available) with a three month minimum or purchase a single box for $55. 
 

Where to Subscribe

For a limited time you can Save 10% off your order from Carnivore Club using coupon code EATMEAT Offer valid through 1/31/17

Disclosure


Today's recipe was sponsored by Carnivore Club who has provided me a box of incredibly tasty meats from LA QUERCIA in Norwalk, IA. No other compensation was given for this post, but it does contain affiliate links.

 

 

 

Quick & Easy Sugar Coated Pecans

There are a handful of recipes that I've made for years that are so easy I've never bothered to write them down. I think everyone has a recipe or two like that, but I've been making an effort to post them to the blog as I think of them, that way after I'm gone my friends and family can still enjoy them. There is nothing that makes me more sad around the holidays than knowing that my favorite relative has departed and not left behind the recipe for their signature dish.

Case in point: It's been over ten years since my Great Aunt decided to join the giant cocktail party in the sky and I'm still trying to recreate her cheeseball. It was a staple at family gatherings and I still can't figure out what I'm doing different.

This recipe for sugar coated pecans is one of those quick and easy things I've always tossed together when I need something to bring to a party or family gathering, it's my equivalent of Aunt Helen's cheeseball. This recipe takes less than 10 minutes to make, only uses three ingredients, can be made days in advance, travels well, and is always one of the first things to disappear. In my mind this makes it the perfect party food (or last minute holiday gift.)

Quick & Easy Sugar Coated Pecans | Not Starving Yet

Sugar Coated Pecans
 

makes 6 - 8 servings

 

Ingredients


1 pound pecan halves
2 tablespoons salted butter
3 tablespoons granulated sugar
 

Directions

  • In a large skillet set over medium heat, melt butter. Add pecans, then continue cooking until the pecans are lightly toasted and have been throughly covered with butter (approximately 5 minutes.) 
  • Remove pecans from the skillet and allow them to cool slightly before tossing them with sugar. Once cool the pecans can be stored on the counter in a sealed container and should stay fresh for at least a week.

Notes


These pecans are tasty on their own, but you can jazz them up a bit by adding a teaspoon of pumpkin pie spice or another seasoning of your choice.