Tag Archives: Mustard (condiment)

Classic Deviled Eggs

Classic Deviled Eggs @ NancyC

One of my favorite summer dishes is the classic deviled egg. In fact, if I had to choose between a deviled egg and a piece of chocolate, I think I just might choose the deviled egg! And that says a lot, because I’m a big chocolate-lover!

I found a great basic deviled egg recipe over at Favorite Brand Name Recipes.com. These are your basic egg, mustard, and mayonnaise deviled eggs and they are really good! I ate three of them right after making them…I really do have a weakness for these! 🙂 So, next time you have a deviled egg craving or are planning a summer picnic, be sure to try these out!

Classic Deviled Eggs

  • Servings: 12
  • Difficulty: easy
  • Print

CLASSIC DEVILED EGGS by NancyC, adapted from Favorite Brand Name Recipes

Makes 12 servings (24 deviled egg halves)              Classic Deviled Eggs @ NancyC

  • 12 hard-cooked eggs, cut in half
  • 6 Tablespoons low-fat or regular mayonnaise
  • 2 Tablespoons yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red or black pepper
  • Paprika for garnish

Remove yolk from egg whites using a teaspoon. Mash yolks with a fork in a medium size bowl. Stir in mayonnaise, mustard, salt, and pepper; mix well.

Spoon or pipe yolk mixture into egg white halves. Arrange on serving platter. Garnish with paprika. Cover and chill in refrigerator until ready to serve.

VARIATIONS:  Stir in one of the following…

  • 2 Tablespoons minced red onion plus 1 Tablespoon horseradish
  • 2 Tablespoons pickle relish plus 1 Tablespoon minced fresh dill
  • 2 Tablespoons each minced onion and celery plus 1 Tablespoon minced fresh dill
  • 1/4 (1 ounce) cup shredded Cheddar cheese plus 1/2 teaspoon Worcestershire Sauce

Recipe from NancyC | nancy-c.com

Enjoy your deviled eggs! What special or unique ingredients do you like to add to yours?

Tomato Corn Salad

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I came across this recipe in a Taste of Home magazine, and having never eaten Tomato Corn Salad, I was curious to see how it tasted. I liked all the ingredients I saw listed in the recipe–in addition to the tomatoes and corn, there were red and green onions, some fresh cilantro and basil…all tossed with a light dressing of balsamic vinegar. There’s also a little Dijon mustard in the original recipe, which I substituted with honey mustard, for just a touch of sweetness.

I really liked it when I tried it out…the balsamic vinegar gives a nice tangy taste to the salad, and the corn-tomato-onion combination is great, too. If you’re growing your own corn and tomatoes in your garden this summer, this is a great way to use your fresh veggies! I also like it because it’s a different way to serve corn–I don’t have very many recipes that include corn, so it’s a great addition to my recipe collection. And it’s just 140 calories per 3/4 cup serving, so it’s light and healthy, too! This recipe makes about 7 servings.

TOMATO CORN SALAD slightly adapted from Taste of Home

  • 3 large tomatoes, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup chopped green onions
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups fresh corn (about 9 ears of corn–or you can substitute thawed frozen or canned corn)
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and minced or thinly sliced
  • 1 tablespoon honey mustard (or Dijon mustard, if you prefer)

Combine the first eight ingredients in a large bowl. In a large skillet, saute corn and garlic in oil until tender. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon. 

Do you have any favorite recipes you like to make with fresh corn?

Mediterranean Blend Veggies with Fresh Lemon Dressing and Southwestern Blend Veggies ‘n Chicken

I made these delicious and healthy organic veggies the other day, using the Whole Foods Market 365 Everyday Value Mediterranean Blend frozen vegetables. I added a Fresh Lemon Dressing on top, which was a nice lemony, tangy, finishing touch.

ncMedVeg2nm

I also made this yummy chicken and veggie dish with the organic Southwestern Blend frozen vegetables, also from Whole Foods.

ncSWChnm

I mentioned in an earlier post that these are some of the new organic frozen food products in the Whole Foods Market 365 Everyday Value line. There are so many veggies and fruits to choose from, ncWFVeggiesbut the Southwestern and Mediterranean Blends are among their newest products. They can be used in soups, stews, casseroles, and many other ways. And they’re great just the way they are as a side dish with your meal.

Here are my recipes if you’d like to try them out. They’re really good and good for you!

MEDITERRANEAN BLEND VEGGIES WITH FRESH LEMON DRESSING 

  • 1 (16-oz.) package Mediterranean Blend frozen vegetables (a blend of zucchini, yellow squash, carrots, green beans, red peppers, and onions)

 FRESH LEMON DRESSING (adapted from Lowe’s Creative Ideas )

  • 4 teaspoons finely shredded lemon peel
  • 1/3 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 1/2 cup light sour cream or Greek yogurt

Prepare vegetables according to package directions.

To make  lemon dressing, combine lemon peel, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream or yogurt.

To serve, drizzle dressing over cooked veggies or serve dressing on the side and dip veggies in dressing. The 16-ounce package of frozen veggies makes about 4 to 5 side servings and the dressing makes 6 to 8 servings, so you’ll have a little dressing left over–you can save that for a salad!

SOUTHWESTERN BLEND VEGGIES WITH CHICKEN

  • 1 (16-0z.) package Southwestern Blend frozen veggies (a blend of onions and red and green peppers)
  • 2 Tablespoons olive oil
  • 2 cups cooked, chopped-up chicken (I used a rotisserie chicken I had purchased)

Heat oil in a large skillet over medium heat. Carefully add frozen vegetables to the skillet and saute 5 minutes. Add chopped chicken and saute 2 more minutes, or until heated through. Season to taste with salt and pepper or your favorite seasoning and serve. Makes 4 servings.

These are both really quick and easy recipes, and so healthy! Hope you get a chance to try them sometime!