Tuesday, May 22, 2012

Recipes for Memorial Day Weekend Courtesy of Andon-Reid Inn

BLT deviled eggs on plate
Memorial Day weekend...family, picnics, friends, cookouts, horseshoes, pool time and fun, fun, fun! The beginning of summer and constant get togethers over the BBQ. What to take with us to all these lively times? Deviled eggs of course. But not the ones everyone expects, I always make a couple of different recipes. Here are two winners that I guarantee will be gone before you start the main portion of the meal.

BLT Deviled Eggs
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled plus more for garnish, if desired
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes
Salt and freshly ground black pepper

Directions
Halve the eggs lengthwise. Remove the yolks and add them to a medium
bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon,
tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if
desired. Arrange them in a container and store, covered, in the refrigerator
until ready to serve.



Deviled Ham Stuffed Eggs Recipe
8 hard-cooked eggs
 1/4 cup deviled ham spread
 1/4 cup finely chopped green onions
 1/4 cup sweet pickle relish
 1/3 cup finely chopped celery
 1/3 cup mayonnaise
 1 teaspoon prepared mustard
 1/8 teaspoon salt
 1/8 teaspoon pepper
 Paprika

Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield: 8 servings.
Recipe courtesy of Taste of Home

Visiting family and friends over the summer? Stay with us at Andon-Reid Inn and let us spoil you!


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

1 comment:

  1. OMG, those look so good, I might try the BLT with my fresh grown cherry tomatoes. Thank you for sharing the recipes.
    ~Tammy

    ReplyDelete

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