Okay let’s be real here. What’s one of the best party foods? You know, that go to thing that never misses the mark. That one you always watched your mom make. That one where you when you see them you thinks “oh, yes!” & pop it in your mouth? (that’s what she said).
Deviled eggs. They are classic, easy, & oh so good. But don’t worry, I’m not thinking about re-inventing the wheel, I’m just thinking of putting a little spit-shine on it.
So I present to you a little mini deviled egg salad on rye. Er, I present to you a bunch of them. Because let’s be honest, you can’t eat just one. & what I mean by that is I had a really hard time cutting myself off. So you should probably put a little warning label next to them . Just saying.
What You Need
- 1 dozen eggs
- 1/2 cup mayo
- 1 1/2 teaspoons yellow mustard
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon worcestershire
- 1/4 cup chopped green onions (or chives), save some for garnishing
- Salt+Pepper to taste
- Mini rye toasts (I found these at the grocery store but you could just take regular rye & cut down smaller pieces).
What You Do
- In a saucepan, cover the eggs with cold water and bring to a rolling boil.
- Cover, remove from the heat and let stand for 15 minutes. Then drain & run under cold water until cool.
- Peel the eggs,cut lengthwise, & separate the yolks as you would for traditional deviled eggs.
- Mix yolks with mayo, buth mustards, worcestershire, green onions, & salt & pepper until smooth & creamy.
- Chop eggs whites & then combine with mixture. You may find that you need less mixture than you have so it’s not overkill with the egg whites.
- Soon on top of mini rye toasts (I found some in the grocery store, but you could easily just cut some bread down, or heck, just make a regular sammich).
- Garnish with a bit more green onions & paprika.
- Serve immediately or cover & refigerate.
Tip: When the eggs are finished, immediately drain them and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. This makes it SO much easier to peel. Which, if you’re like me, is SERIOUSLY frustrating.
The day finally came. I never thought it would, but alas, it did. I purchased a Microsoft product. Gasp. You see, I’ve been an Apple girl all my life, from when I played Oregon Trail on my little Macintosh that went “EEEP!” to the Powerbook I saved all my money for after high school graduation. I am loving & loyal. There is just this one little eentsy weentsy teeny tiny issue I have. Apple TV just will not support HBO GO. & it drives me bonkers. So the day finally came that I broke down & bought an xbox.
Let me tell you how I bought this xbox though. I’m not very big on “cheating the system” but I wasn’t too keen about blowing two hundred bucks on a device I would use purely for DVDs & HBO. So for the last couple months or so, the Microsoft store out here has had that smartphone challenge, to see if your phone is faster than their Windows phone. Just for participating in it, you got $25, win or lose. They also ran a Bing vs Google challenge that also churned out $25 gift cards. So I began taking a challenge here or there, & collecting gift cards. & I managed to get an xbox for a hundred bucks. SO worth it.
The day I went to get it, there was a little party happening at the store, with a bunch of tournaments benefitting charity. They had pretzels, drinks, & these delicious little sandwich wraps. I know they are everywhere, it’s the easiest party food ever. But they are just so good! I had one & I just wanted more. Literally. So I hit up the grocery store & bought all the ingredients. & then I had them for lunch the next three days. I think it’s the cream cheese. These can get a bit soggy if you leave them overnight, so I definitely recommend only a few hours. Also feel free to mix it all up, add pepper or olives or cucumber. Use a pesto or hummus instead of cream cheese. Have fun with these, it’s party food! Or in my case, lunch for the next three days.
What You Need:
- Tortilla Wraps (regular, whole wheat, spinach, sundried tomato — variety is your friend)
- Shredded lettuce
- Tomatoes, julienned (easier to roll)
- Deli sliced meat of your choice (I did roast beef, turkey, & chicken)
- Deli sliced cheese of your choice (I did colby jack, probolone, & perp per jack)
- Cream cheese (switch it up, I used an herb cream cheese)
What You Do:
- Spread the cream cheese around on the tortilla.
- Lay the meat out in a flat layer. Feel free to rip it so you get even coverage.
- Layer the cheese on next. Same goal of even coverage.
- Next, layer the shredded lettuce, then add the tomato.
- Rop up really tightly & then wrap with plastic wrap.
- Refrigerate for about 3-4 hours. Then slice & serve.
One of my favorite snacks (okay, meals) is just little antipasto plates. Cheese, crackers, fruits, salumis, nuts, veggies. Often, I’ll just slice up some cheese & an apple & eat it with some crackers. It’s light but filling all at the same time. So when I saw this post at Oscar’s Sandwich, I knew I had to try it. To be perfectly honest, I am the worst grilled cheese maker ever. I ALWAYS burn the crap out of them. No matter how many different “tips & tricks” I’ve tried, it never fails — I burn them. To be perfectly honest, I don’t really mind burnt grilled cheese. Buuuuuuut they aren’t very photo worthy. I’m not even sure how many times I’ve made this trying to get some non burnt ones. I won’t even tell you how I did it, cuz I am pretty sure it was sheer luck. What I will tell you is that you should make it, & that it’s totally okay if it turns out kinda burnt.
What You Need:
- Sourdough bread, sliced (or any bread of your choice)
- 1 medium green apple, sliced
- 1/2 cup grated sharp cheddar cheese
- 10 spinach leaves
- 1 tbsp mayonnaise
- 1 tbsp stone ground mustard
What You Do:
- Spread mayo & mustard on one side of your bread, & butter on the other (cover edge to edge with butter)
- Add 1/2 of your cheese, spread evenly
- Layer apple on top, slightly overlapping
- Top with a few layers of spinach leaves
- Add the remaining cheddar cheese
- Top with your other slice of bread
- Heat saute pan up on medium high & then place the sandwich on the pan
- When it starts turning a golden brown & the cheese is melting, carefully flip over
- When the other side is golden brown, remove from heat & enjoy! (I’m sure this would all be easier with some sort of panini press or what not)
The Ultimate BLT
What You Need:
- Your favorite bread
- 1 pound of thick cut bacon
- Roma Tomatoes
- Lettuce (Romaine, Butter, or something similar works great – iceberg is kinda boring)
- Cheese (Sharp cheddar, Colby Monterey Jack, & Muenster are great choices)
- Eggs (As many eggs for as many sammiches)
- Butter/Olive Oil/Bacon Fat (to fry the eggs in)
- Black Pepper
What You Do:
Pretty much you just cook or cut it all, make a sammich, & eat every last bite!