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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
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by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
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Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
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Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
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by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
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Salads — Egg Salads
Recipe
BBQ Deviled Eggs
by Very Culinary on June 29, 2010 in Egg Salads, Salads
Recipe Description
My new favorite way to make Deviled Eggs. BBQ Sauce? Yep. BBQ Sauce.
Preparation Instructions
(NOTES: This recipe is assuming you’ve already cooked your eggs, which I suggest doing the day before and then peeling right before you’re going to use them.)
Cut each egg in half, lengthwise (as in my photo) and place all the yolks in a medium bowl. Coarsely mash the yolks with a fork. Add the mayo, pickle relish, and barbecue sauce. Mix well. Season with salt and pepper.
Spoon or pipe* yolk mixture into the egg white halves. Sprinkle with paprika and parsley.
*Use a pastry bag or put filling into a plastic bag; cut a small hole in the corner and squeeze gently.
Ingredients
- 12 whole Hard Boiled Eggs
- ⅓ cups Mayonnaise
- 1 Tablespoon Sweet Pickle Relish
- 1-½ Tablespoon Honey BBQ Sauce
- 1 pinch Salt And Pepper, to taste
- ¼ teaspoons Paprika For Garnish (optional)
- 2 teaspoons Chopped Parsley For Garnish (optional)
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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2 Comments | Be the first to comment!
Comments
missastar on 7.26.2010
My husband will love this! He is a BBQ sauce fiend and I bet he won’t be able to resist!
lucylove on 4.18.2011
Sounds like a great (and EASY!) twist on the classic! I do believe I’ll make them this weekend…should work as a good side dish for the ribs the grillmeister is making.
BTW – I cut my eggs in half upright, take a tiny sliver off the bottom of each ‘cup’, then fill them. I can fit more eggs on a serving platter, and they never collapse or get all squishy in your hand. They’re just easier to serve and eat, I guess. At least, that’s the story I’m sticking with.
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