Happy Spring! For some reason, I was having a craving for some deviled eggs over the past week, so decided to whip some up yesterday. I know there are many different ingredients you can add to the yolk mixture… horseradish, dill, onion, hot sauce, etc., but decided to go with a more traditional recipe. For this one, I used regular yellow mustard, but feel free to use spicy brown or Dijon, but either way, I think you’ll find these little gems are really delicious.
- 6 eggs
- 1/4 cup mayonnaise
- 1 tbsp. sweet pickle relish
- 1 tsp. white vinegar
- 1 tsp. yellow mustard
- 1/8 tsp. salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat and leave covered for 15 minutes. Rinse under cold water continuously for 2 minutes.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a dish or serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, relish, vinegar, mustard, salt, and pepper, and mix well.
- Fill eggs whites evenly with the yolk mixture using a fork, spoon or pastry bag.
- Sprinkle with paprika and serve, or store covered in refrigerator.
Being from Upstate New York, I grew up consuming a LOT of Buffalo wings, which were normally served with blue cheese dressing on the side. Flash forward many years… and now, when I do eat wings, I usually dip them in Ranch. However, I don’t keep Ranch dressing in my fridge, so decided to make my own the other day since I recently made some delicious drumettes. I’m no Ranch dressing connoisseur, but I think this easy recipe is incredibly tasty!
The consistency of this is more of a dip, so if you desire it thinner to use on a salad, eliminate the sour cream.
- 1/2 cup light mayonnaise
- 1/4 cup buttermilk
- 2 tbsp. sour cream
- 1/8 tsp. white vinegar
- 1/4 tsp. dried chives
- 1/4 tsp. dried parsley
- 1/4 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/8 tsp. onion powder
- Generous pinch of seasoned salt
- Generous pinch of ground black pepper
- Combine mayo & buttermilk in a bowl.
- Add the rest of the ingredients, and whisk well.
- Cover and refrigerate for at least 30 minutes prior to serving.
* Tip: If you’re a blue cheese person, simply add 1/2 tsp. Worcestershire to the recipe and some gorgonzola, and voila… blue cheese dressing!
I came across this recipe a while ago, and bookmarked it to try another time. I was at the store over the weekend, and saw a bag of pistachios, which immediately brought my memory back to this dish. However, I highly recommend you buy pistachios already shelled as it took me a bit of time to crack open each pistachio to get a cup worth’s of nuts. And that way… you won’t get disappointed when you come across those shells that are not cracked at all and can’t be opened. Another recommendation I have is to butterfly/split/cut the chicken breasts in half, or you could use chicken tenders. I find the chicken is more tender when they’re a little thinner, and quite frankly, I just prefer them that way. In a nutshell (no pun intended), I found the combination of the herb mustard mixture combined with the pistachio-panko crust was simply divine! Oh, and when paired with the mustard cream sauce… WOW!!!
- 1 cup shelled raw pistachios (about 4 ounces)
- 1/2 cup Panko (Japanese breadcrumbs)
- 4 tbsp. Dijon mustard
- 2 tbsp. light mayonnaise
- 1 tbsp. honey
- 2 tbsp. chopped fresh basil (or 2 tsp. dried)
- 1 tbsp. chopped fresh dill (or 1 tsp. dried)
- 1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
- 4 skinless boneless chicken breast halves, butterflied
- Mustard cream sauce
- Preheat oven to 350°F.
- Finely grind nuts in processor. Add Panko and blend, using on/off turns.
- Transfer to shallow baking dish or bowl.
- Mix mustard, mayo, honey, basil, dill and rosemary in medium bowl.
- Spread mustard mixture over both sides of each chicken breast.
- Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Transfer chicken to baking sheet.
- Bake chicken until cooked through, about 25 minutes.
- Spoon Mustard-Cream Sauce over chicken and serve immediately.
Source: Adapted from Bon Appétit