I know a lot of people that would swear up and down that a good party cannot be had without deviled eggs. Honestly, I have yet to meet one I haven’t liked. Hate to add it to a menu of mine as they are just so expected, and then the classic, down home southern girl inside of me tells me “what in God’s name am I talking about”, and they are saved from being 86’d from the buffet table. But nothing wrong with mixing it up, after all dip is equally important at all parties, brunch included!
Some may say this is just egg salad, but it is served with crackers- so that obligates it to be a dip. Hands down, no question asked. The end. Dip.
This recipe comes from way back on September of 2009 from Food and Wine Magazine
Deviled Egg Spread
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
- Place the eggs in a large saucepan and cover with cold water; make sure the water is a good inch above the eggs. Add in the vinegar and heat to a rapid boil. Place the lid on the saucepan and remove it from the heat. After allowing to stand for 15 minutes, drain the water from eggs and run cool water over them to cool. Add a few ice cubes to chill them faster.
- Peel the egg shells and slice them in half lengthwise. Rough chop half of the egg whites and place them into a large bowl. Put the remaining whites and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
Makes about 3 cups of DIP
To add a special touch to the Deviled Egg alternative I took out the standard pickle in the dip and added it to the cracker- which came out great! I love the zip and sourness in the crackers- definitely a unique twist on a standard butter crack. Watch your back Keebler!
This Zestuous recipe has been slightly modified
Dill Pickle Crisps
- 1 cup whole wheat flour
- 3 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon powdered ranch dressing mix
- ¼ cup chopped dill pickle (2 spears)
- 1 egg, cracked and blended for egg wash
- 1 teaspoon flaked sea salt
- 1 teaspoon chopped dill
- ½ teaspoon fresh course ground black pepper
- Using a food processor, add the flour and softened butter and pulse until combined. Add the oil and ranch seasoning and blend again. Add in the chopped dill pickle and mix until the dough forms into a ball. Remove the dough from the processor and shape into a disk, cover with plastic wrap and refrigerate for 30 minutes.
- Using a clean surface, a piece of parchment paper or a silpat sprinkled with flour, roll the dough to about 1/8 thickness.
- Using a cookie cutter, cut out the crackers and peel away the excess dough. Place the cut crackers onto a parchment/silpat lined baking sheet and lightly brush the egg wash over the tops. Sprinkle with the salt, dill and pepper. Prior to baking tap each cracker with a fork to allow are to escape and your crackers to remain flat.
- Bake in a 400-degree oven for 12 minutes or until golden brown. Allow to cool and enjoy!
Makes about 50 crackers, depending on the size of your cutter.
These Dill Pickled Crisps make a great vehicle for the deviled egg dip. Can’t get much more southern then this! Cheers to all parties, especially brunch!
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For a chance to win one of the amaze-ball prizes just play in the a Rafflecopter giveaway!
Just look at this great list- all offer a chance to win! and plenty to get hungry over!
I can’t wait to see whats going on at Girl in the Little Red Kitchen!
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