Now that I’m back home and getting used to the warmer weather and blooming flowers/trees right outside my apartment window, I’ve been looking ahead to some outdoor activities I have planned with friends and family in the coming weeks- including picnics and the highly anticipated backyard cookouts we’ve all missed so much. There might even be another clambake or two around the corner- weather permitting!
One of the things I’m most excited to prepare for the first Springtime dining get together, however- is my friend Stef’s deviled eggs. She had recently shared the recipe while we were recording an episode of our podcast– and they were fantastic– the perfect appetizer to feed a crowd (or just me. I’ll be the crowd.)
It would be a crime not to pass this one along to anyone who may be looking for a great side dish or appetizer for any upcoming events they have planned!
WHAT YOU’LL NEED:
18 SERVINGS:
- 1 dozen eggs
- ½ cup pepperoni, minced
- Mayonnaise
- Dijon mustard, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
WHAT YOU’LL DO:
1. Boil your eggs until firm, followed by placing them into an ice bath until cool enough to handle safely.
2. Once cooled, peel the eggshells off- then cut the eggs in half. Scooping out the yolks, place them into a separate bowl and set the egg whites aside.
3. Add mayonnaise, Dijon mustard, garlic powder, and onion powder into your bowl of egg yolks- and mix to combine evenly. **Add everything to taste. Add as much mayonnaise as you need to make the consistency of the yolk mixture creamy.**
4. Once mixed, add pepperoni and mix until distributed evenly throughout the seasoned yolks.
5. Using a plastic type Ziploc bag, scoop in the yolk & pepperoni mixture into the bag and cut a corner of the bag to use for piping, unless you actually have a piping bag to use. Pipe the mixture into your hollowed out egg white halves.
6. Sprinkle eggs with paprika and serve, or chill until ready to serve.
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Shout out and many thanks go out to Stef for providing me with the recipe for this one! You can use the same steps but substitute the pepperoni for things like bacon crumbles, minced ham, etc., but I loved the way these tasted as is. The pepperoni was an excellent choice!
I love Spring/Summertime food, and I’d come across so many great recipes to try out while I was hibernating in the Wintertime that I couldn’t wait to try out. I’m so looking forward to sharing more of them here!
xo
Coffee & Chiffon 