Urban Pulse Direct Issue Fall Oct,Dec. 2015 | Page 4

Let’s EAT FIVE

GREAT
HOLIDAY
RECIPES

With the Holiday season just around the corner, there
is perhaps, no better time to introduce five glorious
recipes sure to make your Holiday Season the tastiest
one yet. Let’s start with...

Traditional Southern
Deviled Eggs
©From the Kitchen of Deep South Dish
Prep time: 15 min |

Yield: 24 halves

Ingredients
12 large eggs
1 tablespoon salt
1/4 cup regular mayonnaise, more or less to taste
1 tablespoon Creole, Dijon or yellow mustard
1 tablespoon sweet or dill pickle relish
Kosher salt and freshly cracked black pepper,to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
Paprika, for garnish, optional
Instructions
Place eggs in a sauce pan so that they are crowded with little room to
move around. Cover with water and add 1 tablespoon of salt. Bring to
a full, rolling boil (about 10 minutes on high), then immediately cover
the pot and turn off heat, but leave the pot on the stove eye. Allow
to sit covered for 15 minutes. Carefully drain the pot and place under
the faucet tap, letting the eggs rinse under a steady stream of water,
emptying and refilling the pot with cool water several times until the
water is no longer hot. Let the eggs rest for 10 minutes in the cool water.
Peel the eggs and split in half lengthwise, removing the yolks and setting
aside the whites. Using a fork or pastry blender, mash the yolks well. To
the yolks, add mustard, pickle relish, salt, pepper and Cajun seasoning
and stir together, adding only enough of the mayonnaise for desired
consistency. Taste and adjust seasonings as needed. Pipe the yolk mixture
into the egg whites using either a pastry bag and tips or place into a
plastic storage bag and snip off the corner. Piping not only looks nicer,
but it also makes more efficient use of the yolk filling. Serve immediately or
refrigerate filled eggs in a covered bowl that leaves room so the stuffing is
not disturbed.
Variations
Pimento: Substitute 1/4 to 1/2 cup of homemade or commercial pimento
cheese.
Bacon Cheddar: Add 1/4 cup of finely chopped bacon and 2
tablespoons finely shredded Cheddar or other cheese.
BBQ Ranch: Mix in one packet of dry Ranch dressing and a dash of
Liquid Smoke. Stuff eggs. Just before serving, drizzle each
stuffed egg with barbecue sauce (a squirt bottle works best
for this)  and garnish with sliced green onion. If you have any
leftover smoked meats, finely chopped about 1/4 cup and
add that in with the yolk mixture.
Source: http://deepsouthdish.com