Another Take on Deviled Eggs – No Mashing!

When I came a cross this recipe from the nice folx at Southern Living, I was intrigued.

See, instead of scooping out the yolks, mashing them, and then stuffing ’em back into the egg whites, you just slice the whole, hard cooked eggs, arrange the slices on a Ritz cracker, and top ’em how you like!

The SL folx suggested a mixture of mayonnaise and mustard, but I opted for my own Louis Salad Dressing, and they were a pretty big hit with the deviled egg crowd.

Louis Dressing:
•1 cup mayonnaise
•1 cup heavy cream, whipped stiff*
•1 cup Diana Garlic Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

•Hard cooked eggs
•Ritz crackers
Ranch Pickled Jalapeños (optional)

Whip the cream until stiff – an immersion blender works a treat for this – just be certain to keep moving the blender up and down in the beaker to get as much air into the cream as possible.

*1/2 cup of heavy cream will whip into the one cup needed.

Arrange crackers on a serving plate, then slice the eggs and place one slice on each cracker. Drizzle with the Louis dressing and top with a pickled jalapeño.

Note: Ranch Pickled Jalapeños are a snap to make! Buy a jar of sliced, pickled jalapeños and empty a packet of ranch dressing mix in to the jar. Screw the lid back on tightly and shake to blend. Stash inn the fridge for a few hours and then meet your new best pickled friend!


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