This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.
In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole.
Try this super easy recipe, no matter which side you root for, and enjoy the game!
It’s cookout season! We love to relax on the deck before dinner and while we wait for the grill to heat up, we need side dishes of all kinds to keep the ravenous guests happy. One of our favorites is Deviled Eggs. It’s an easy snack – easy to make and easy to eat. Sheila eats the plain ones and I eat the ones topped with paprika.
We promise that no bodies were ever found either during or after one of our cookouts. 😉
Place one dozen eggs in salted water and cook until hard-boiled. (Watch the pot and once the water starts to boil, let them boil for 10 more minutes – it should take about 20 minutes in all)
Lightly tap the shells with the back of a spoon to create small cracks. Hold the boiled eggs under running water as you peel each of them – it’s easier to get the shell off. Rinse off the bits of shell and set peeled eggs aside until all are done.
Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
Gently scoop out the yolks into a medium sized bowl. Add mayo and mustard to yolks and mix with a fork until well blended. Add more Gulden’s for a spicier mix.
Place the yolk mixture back into the egg white halves with a spoon – a heaping teaspoon should do nicely to fill the cavity and create a small mound of yolk mixture.
Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.