Deviled eggs, dip round out buffet

  • By Judyrae Kruse Herald Columnist
  • Thursday, May 3, 2012 2:35pm
  • Life

Mother’s Day and graduation ceremonies are edging ever closer, meaning it’s not a minute too soon to start sifting through and mulling over various food options.

Maybe you’re thinking of a buffet-style, whole-meal deal or simply a table set up with a big sampling of suitable gobble-ups.

A whole tableful of food, or just platters and bowls filled to overheaping, the folks at Spice Islands offer us two possibilities to cover both situations.

Sun-dried tomato deviled eggs

10 eggs, hard-boiled, chilled and peeled

1/3 cup mayonnaise

2tablespoons heavy cream

2teaspoons white wine vinegar

1teaspoon sugar

3/4 teaspoon bottled sweet basil

1/4 teaspoon paprika

1/8 teaspoon salt

1/3 cup finely minced, oil-packed sun-dried tomatoes

Halve the eggs lengthwise. Remove yolks and place in a large bowl; mash with a fork. Add mayonnaise, cream, vinegar, sugar, basil, paprika and salt; stir until smooth. Reserve 2 teaspoons of the minced tomatoes; stir remaining tomatoes into egg mixture.

Spoon filling (using 2 spoons) into the egg white halves. Garnish each with reserved tomatoes. Cover and chill 1 hour. Makes 20 egg halves.

Beau Monde dip

2/3cup mayonnaise

2/3 cup sour cream

1tablespoon chopped green onion

1tablespoon bottled parsley

1/2 teaspoon bottled Beau Monde seasoning

1/2teaspoon bottled dill weed

Assorted raw vegetables, crackers and/or baguette slices

In a small bowl, combine the mayonnaise, sour cream, green onion, parsley, Beau Monde and dill weed; mix thoroughly, cover and chill a minimum of 30 minutes to blend flavors. Serve surrounded with assorted raw vegetables, crackers and/or baguette slices.

The next Forum will appear in Monday’s Good Life section.

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