Classic Deviled Eggs

Yield: Makes 12 deviled eggs

The recipe, as written, is a fantastic base for classic deviled eggs. You could do a million variations of this recipe. My favorite is to add a few crumbles of blue cheese to the filling and instead of paprika, sprinkle cooked, crumbled bacon on top of the deviled eggs. Wow. Also, I prefer red wine vinegar here but you can really experiment with any type of vinegar you have on hand. If you enjoy making and eating homemade mayo, this might be the time to break it out since the mayo flavor really comes through on deviled eggs. Good tasting mayo is key here.

Ingredients

• 7 large eggs
• 3 tablespoons mayonnaise, light or regular
• 1 teaspoon yellow prepared mustard
• 1 1/2 teaspoon red wine vinegar
• Dash of Worcestershire sauce
• Dash of hot sauce (like Tapatio brand)
• Salt and pepper to taste
• Paprika for sprinkling

Directions

1. Place the eggs in the bottom of a saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over medium-high heat. Immediately take the saucepan off the heat, cover and let the eggs sit for 15-16 minutes. While the eggs cook, fill a large bowl with ice water.
2. Carefully drain most of the hot water out of the pot (keeping the eggs from rolling out) and slosh the pan side to side to crack the shells of the eggs. Scoop the eggs out with a slotted spoon and place in the ice water bath for 3-4 minutes. Peel the eggs under a stream of warm running water.
3. Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard the two ugliest egg whites (or let your kids eat them with a sprinkle of salt like mine love to do). Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
4. Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the 12 remaining egg whites. Dust with a sprinkle of paprika and chill until ready to serve.

Baked Cheese Dip -

2 Loaves French Bread

16 oz Cream Cheese

8 oz Sour Cream

8 oz Salsa

3 C Shredded Cheese (I like to get the pre-shredded Mexican Blend)

Hollow out one loaf of bread by cutting off the top and pulling out the bread. Place it on a cookie sheet at bake for 5 min. at 450 degrees just to crisp it up.

Mix all the other ingredients together. Spoon into baked bread loaf and place bread lid back on top. Wrap in aluminum foil, place on cookie sheet. Bake 1.5 hrs at 350 degrees.

Cut the other loaf into chunks for dipping.

Turkey & Swiss sandwich with Spicy BBQ dip

 - Ok, this sounds so basic, but trust me the combo of the toasted sandwich with the magic dip (we may as well say it's magic because that's how it tastes in your mouth), makes this one of our favs.

1 Loaf french bread

3/4 lb deli turkey (make sure you get the yummy turkey from the deli. It makes all the difference. Also, I only do 1/2 lb turkey since I eat meat sparingly)

Provolone and Swiss cheese

Red Leaf lettuce or spinach

Roma Tomato

Red onion

Avocado (you can slice them, but we like to smash the avocado to it's more like a spread. Makes dipping a lot easier too).

Dip: And yes, this is hands down, the-not-to-be-trifled-with, money maker.
½ c brown sugar
½ c BBQ sauce (spicy honey from Kraft is best. Gives it a bit of a kick with a touch of sweetness)
½ c water

Cut bread length-wise (don't cut all the way through). Place turkey on one side, and cheese on the other. Broil on low until cheese is bubbling and browned. While sandwich is cooking, heat ingredients for dip in small pot. Heat until sugar is dissolved. When sandwich is done, dress with toppings, cut into slices, and serve with hot dip.