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The Perfect Deviled Eggs
Appetizer American

The Perfect Deviled Eggs

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
  2. 2 Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
  3. 3 Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

By Nicole McLaughlin

Tor-Tunas
Lunch

Tor-Tunas

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

By bizycooker

South Texas Tartar Sauce
American

South Texas Tartar Sauce

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.

By REDIRG

Baked Hot Dog Sandwiches
Lunch American

Baked Hot Dog Sandwiches

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Stir hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl.
  3. 3 Spoon into hot dog buns. Wrap each sandwich in aluminum foil.
  4. 4 Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

By PEARLIE5

Potato Salad Deviled Eggs
Lunch American

Potato Salad Deviled Eggs

4.8

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
  2. 2 While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
  3. 3 Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
  4. 4 Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

By Sumrall Butler

Pittsburgh Ham Barbecues
Lunch American

Pittsburgh Ham Barbecues

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, and mustard; simmer about 10 minutes. Stir in ham; cook until sauce is bubbling and ham is heated through, 5 to 7 minutes.
  3. 3 Meanwhile, heat kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
  4. 4 Divide ham mixture among toasted rolls; top with pickle relish. Serve hot.

By Nanner

Smoked Salmon Deviled Eggs and Tomatoes
Lunch American

Smoked Salmon Deviled Eggs and Tomatoes

4.3

Prep
30 min
Cook
15 min
Total
120 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Place the tomatoes, cut sides down, onto a paper towel to drain.
  3. 3 Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
  4. 4 Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

By Tejay

Shrimp Po' Boys
Dinner American

Shrimp Po' Boys

4.8

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
  4. 4 Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
  5. 5 Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
  6. 6 Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
  7. 7 Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
  8. 8 Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
  9. 9 Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
  10. 10 Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

By Kikkoman