Give deviled eggs a salsa-kick; or just serve them on a stick. ~ by Serena Ball, MS, RD
We called Grandma the Picnic Queen. She loved to dine outdoors – with the Rocky Mountains as a backdrop and preferable beside a rushing Montana stream with just-picked wildflowers strewn about her tattered old picnic blanket. She would 10-times prefer that setting to any “ol’ restaurant” to celebrate her May birthday, Mother’s Day, Memorial Day and even every Columbus Day; she’d take any excuse to picnic.
Grandma also loved, LOVED deviled eggs. She made them for every picnic I can remember. They would be packed carefully for trekking to remote a Montana lake: Grandma stood each boiled egg on end and sliced the smaller top off before filling – so they would fit better when placed back in a plastic-wrap-lined styrofoam egg carton; then the whole carton was wrapped with a mile of plastic wrap and placed in a small cooler.
However, mountain picnics are decidedly not the place to serve deviled eggs in this beautiful dish.
Which is why the dish came to me in such great condition. There isn’t a nick or crack anywhere. I requested it after Grandma died – because we both love, LOVE deviled eggs. I make them for my family almost every week. And we’ve tried almost ever combo under the sun:
- Wasabi + mayo + cucumber
- Sriracha + celery + Greek yogurt
- Blue cheese + hot sauce + bacon + mayo = Buffalo Deviled Eggs
- Curry powder + yogurt + mango
Usually, we make them just like Grandma did: Mustard + mayo/yogurt + pickle relish + celery + red onion.
However, as I was prepping to do one of the above recipes to show off my Grandma’s pretty egg dish for this month’s Recipe ReDux theme of “Treasured Cookware,” my toddler went on a deviled egg strike. No way, no how was she eating a deviled egg or plain hard boiled egg – for the last several weeks! (And just in time for Easter!) So I thought back to Grandma’s way of slicing the top off eggs – and then I thought I’d place the filled deviled eggs on a stick for my toddler.
Surprise: It didn’t work. It was a big mess – but you probably already guessed that.
So instead, I tried simply popping the stick into a hard boiled egg and adding salsa for dipping. Not only did Toddler try it, my kids thought it was pretty brilliant.
This Egg On A Stick with Salsa Dipper is becoming the new favorite snack and lunch at our house. It would also be a pretty portable breakfast.
Since Egg On A Stick with Salsa Dipper isn’t much of a recipe for The Recipe ReDux, I’m sharing my Salsa Deviled Eggs recipe…which I know Grandma would have love, LOVED too.
Salsa Deviled Eggs
Give your deviled eggs a salsa-kick; or just serve them on a stick.
- Yield: 12 deviled eggs 1x
- 6 eggs
- 1 tablespoon salsa
- 1 tablespoon Greek yogurt
- 1 tablespoon finely chopped red/orange bell pepper
- Chives and smoked paprika for garnish
- Place eggs in a saucepan and cover with water until 1-inch above eggs. Bring just to a boil. Cover with lid and turn off heat. Let set 10 minutes. Remove eggs from saucepan and place in ice cold water to cool completely. Peel eggs.
- Slice eggs in half and remove yolks; place yolks in a small bowl. Add salsa, yogurt and bell pepper. Mix thoroughly.
- Divide yolk mixture among egg halves and top each half with chives and paprika.
As for the Egg On A Stick, simply use the recipe above to hardboil eggs and then insert a wooden craft stick (Popsicle stick) into the egg and add a small sweet pepper if desired.
What’s your favorite way to eat a hardboiled egg: Deviled or plain?
Just in time for Mothers Day next month, check out some of the other Treasured Cookware stories below from fellow Recipe ReDuxers below and be sure to check out what ReDuxers posted on the 22nd here.