Saturdays are a tough day to plan an entire meal, especially when the kids are spread all over town and girlfriends or boyfriends are at the house and no one has a schedule that lines up with anyone else’s. A few people will still be eating breakfast when someone else is ready for lunch, so the usual weekend mantra is “fend for yourself”. The solution: we decided to make a new side dish every Saturday that can compliment whatever food is being thrown together between study breaks and meetings. For our first Side-Dish Saturday, we chose a deviled egg recipe from the Best of Country Cooking 2002 cookbook and added a few tweaks of our own..
Deviled Eggs with a Twist (or tweak, if you like)
12 hard-cooked eggs
1/3 cup plus 1 tbsp. mayonnaise
5 tsp. sugar
5 tsp. cider vinegar
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
Paprika and minced fresh parsley
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks with a fork. Add all ingredients except paprika and parsley and mix well with fork.
Spoon mixture into egg whites. Garnish with paprika and minced parsley.
Chill 1 hour and serve.
*If using medium sized eggs rather than large, cut back the vinegar to 3 tsp. instead of 5.
Easy-peasy! Family responses to come.
