Game Day Provisions 101: Creole Deviled Eggs

Game Day Entertaining

Team Players

 Creole Deviled Eggs

Deviled eggs are that side dish no one can seem to get enough of in the South. They pair perfectly with a plate of barbecue, bacon double cheeseburgers hot off of the grill, sandwiches & a host of other must have fan fare. Creole Deviled Eggs are a relatively straightforward recipe that uses common ingredients making them ideal to serve with a variety of foods loaded with more complex flavors. Offer them to guests at your tailgating social for an appetizer or main dish accompaniment as either way they will not last long. Follow my pointers to make this winning recipe.

Creole Deviled Eggs
makes 1 dozen

The Basic Fundamentals

The recipe can easily be doubled to serve a larger crowd. Use a variety of garnishes such as scallions or freshly ground pepper for a signature touch.

6 hard-cooked eggs
3 Tbsp mayonnaise
2 tsp Creole mustard
1 garlic clove, pressed
1/4 tsp ground red pepper
A pinch of salt & freshly ground pepper
Ganishes: Fresh parsley & paprika

Cut the eggs in half & remove the yolks; mash well in a Medium bowl with a fork. Whip in the mayonnaise, the mustard, the garlic & the ground red pepper with the fork. Season with salt & pepper. Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom. Fill the egg white halves with the mixture. Refrigerate until ready to serve. Garnish, if desired before serving.

The Extra Point

Any remaining deviled eggs make a wonderful addition to salads. Top with a little grilled chicken, crumbled, cooked bacon, tomatoes & cucumber for a winning combination. 

FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK 
{helpful advice}

How To Boil Eggs

Place the eggs in a single layer in a 3-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over high heat. Cover them with the lid, turn off the heat & let them stand 7 minutes. Remove the lid & drain in a colander. Place the eggs back into the saucepan. Shake it good so they crack all over then peel them under cool running water. Rinse off any tiny bits of cracked shells. Plunge them into an icy water bath to stop the cooking process.

etc

Game Day Entertaining 101
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The Tune
“Rebel Rouser” Duane Eddy

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{college football} Rebecca Gordon@TidefanFare
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