Speak of the Deviled Eggs

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I can’t determine if Labor Day is really a holiday used to honor workers in the US or one for workers in the US to drink and eat as much as they possibly can during the long weekend.  I’m thinking it’s the latter of the two… and I don’t hate it.

This weekend I believe I succeeded in doing that along with great company.  I was able to travel up to Lake Erie and make trips over to Kelley’s Island and Put-In-Bay on Saturday and Sunday.  I got to try some great drinks like the classic mojito from Mojito Bay and this awesome Bloody Mary from the Casino at Kelley’s.

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Not all bars at PIB are known for their drinks… most really aren’t- they’re known for their entertainment.  That being said, we went to a place called the Round House bar which had a singer/comedian that goes by “Mad Dog” who we listened to for a solid 2.5 hours.   He’s there almost every weekend in the summer and starts between 1-2, definitely a must see if you’re ever there.

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We had some great dinners and snacks too, of course.  We cooked out the last day, because a Labor day weekend is incomplete without hot dogs and hamburgers on the grill.  One great appetizer for any occasion whether it be long holiday weekends or even upcoming football games is: deviled eggs.

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Now, while original deviled eggs are very great, there are also some great recipes out there that put a fun twist on this appetizer.  My mom had me make pickled jalapeno deviled eggs which are topped with crispy onions.  Here’s an adaptation of the recipe-

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Pickled Jalapeno Deviled Eggs:

  • 6 Hard Boiled Eggs
  • ¼ Cup Mayonnaise
  • 1-2 tbsp. Yellow Mustard (depending on preference)
  • 1-3 tbsp. Chopped Pickled Jalapenos (depending on preference)
  • Crispy French fried onions for topping
  • Salt and pepper to taste
  • Optional ingredients: lemon zest or paprika

Directions:

Hard boil your eggs, cool, peel, and slice in half lengthwise.  Put the yolks of each egg in a bowl and mash to a fine consistency using a fork.  Add in the mayo, mustard, jalapenos, and salt and pepper.

Spoon the yolk mixture into each egg half and top with crispy onions. (if not serving immediately, wait to put crispy onions on top or they will get soggy)

Adapted from: The Food Network 

Another cool take of the original recipe are these sriracha deviled eggs I made a couple weeks ago (mind you I did not take this picture- taken from original recipe blog)

photo 2 (5)Sriracha Deviled Eggs:

  • 12 Hard Boiled Eggs
  • ¼ cup Mayo
  • ¼ cup Sriracha
  • 1 tbsp. Unsalted Butter
  • ¼ Cup Panko Breadcrumbs
  • ½ tsp. Garlic Powder
  • Salt & pepper to taste

Directions:

Same process as above- hard boil eggs, cool, peel, and cut in half lengthwise.  Take all of yolks and smash in a bowl with a fork.  Add in the mayo, sriracha, and salt & pepper.

Over medium high heat, melt the butter.  Add in the breadcrumbs, garlic powder, and salt.  Stir and sauté until lightly browned and remove from heat.

Fill the egg halves with the yolk mixture.  Sprinkle the tops of each half with the cooled panko mixture right before serving.

Adapted from: A farm girl dabbles 

Tips:

Having a topping for your deviled eggs such as the breadcrumbs or crispy onions can make the presentation of your eggs better if you are bad at filling them like I am…

You can substitute Greek yogurt for mayo in deviled egg recipes if you want to be a little healthier

Have a sweet day!

-Kelcie

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