Deviled Egg Dip

Deviled Egg Dip

adapted from Allrecipes

All the flavors of a deviled egg but you can spread it on a cracker or toast points.

Want to make this recipe for a crowd but hate peeling hard boiled eggs? Crack 12 eggs into a loaf pan, baked in a water bath, in a preheated 350F oven for about 30 minutes, allow to cool about 10 minutes then blend with the remaining ingredients. 

Makes 2 servings                                               3 WW pts / serving for dip alone

2 large hard boiled eggs, peeled

2 Tbsp. reduced fat mayonnaise 

1 1/2 oz. reduced fat cream cheese 

3/4 tsp. Dijon mustard 

1 Tbsp. pickle relish 

1/2 tsp. Worcestershire sauce 

1/4 tsp. Emeril's Essence Creole Seasoning or your favorite Creole seasoning 

3/4 scallion, thinly sliced 

paprika for garnish 

1. Add eggs to a mini food processor and finely chopped. 
2. Add mayonnaise, cream cheese, mustard, Worcestershire, and Cajun / Creole seasoning; Process until smooth. 
3. Transfer dip to a bowl, cover, and refrigerate for at least 2 hours. 
4. Top with green onions and sprinkle with paprika prior to serving.

Enjoy!

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

adapted from Savory and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                             1 WW points / 2 halves

2 1/2 tsp. turmeric

2 cups water

1 Tbsp. vinegar

1/2 tsp. Kosher salt
6 eggs

2 Tbsp. reduced fat mayonnaise 

1 Tbsp. pickle relish

1 1/2 tsp. Dijon mustard
1 1/2 tsp. Everything Bagel Seasoning

1. Bring  the water and turmeric to a boil; Boil for 10 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Pour liquid into a container; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the turmeric colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, relish and mustard to the food processor; Process until desired consistency is reached
12. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
13. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
14. Fill the colored egg white halves with the yolk mixture. 
15. Top with the Everything Bagel Seasoning.

Enjoy!

Crab Louie Dressing

Crab Louie Dressing

adapted from Sonoma Magazine

Crab Louis dressing can be used as a dipping sauce for Dungeness crab or Kings Crab legs or use it to make a Crab Louis Salad.

Makes about 2 1/2 cups                                            1 WW Blue point / 2 Tbsp.                                        

2 Tbsp. sweet pickle relish

1/2 cup mayonnaise

1/2 cup homemade chili sauce

1/2 cup fat free evaporated milk

1 1/2 tsp. brandy

1. Put the evaporated milk and the beaters of the mixer you are going to use in the freezer for about 30 minutes before making.
2. Combine the relish, mayonnaise, and chili sauce in a medium bowl.
3. In another bowl, whip the evaporated milk and brandy to stiff peaks.
4. Gently fold the whipped milk into the chili mixture.

Enjoy! 

Light 1000 Island Dressing

Light 1000 Island Dressing

adapted from Food Network

Makes 6 servings                                1 WW Blue point / Tbsp.

4 Tbsp. light mayonnaise

1 1/2 tsp ketchup

1 tsp. tomato paste

1 1/2 tsp. pickle relish

1 tsp lemon juice

Kosher salt and freshly ground black pepper to taste

1. Combine all ingredients in a small bowl.
2. Whisk to combine.

Enjoy!

Bacon Deviled Eggs

Bacon Deviled Eggs

adapted from FoodNetwork.com

Makes 2 servings                0 WW Blue points

2 Hard Boiled Eggs, cut in half

2 tsp fat free Greek yogurt

2 tsp skim milk

1/2 tsp spicy brown mustard

1/8 tsp lemon juice

1/3 tsp pickle relish

1/8 tsp paprika

Chopped scallions

Packaged bacon bits

1. Remove the yolks from the egg halves and mash with the yogurt milk, mustard lemon juice, relish and paprika.
2. Stuff the egg halves with the mixture and top with chopped scallions and a few bacon bits.

Enjoy !

Kielbasa with Spicy Sauce and Tangy Corn Relish

I was looking for something easy but creative tonight. It was enjoyed by all.

Grilled Sausage with Spicy Sauce
adapted from Duff Goldman for Food Network Magazine
1 package kielbasa, cut into bite-size pieces 
1/4 cup ketchup
1/4 cup spicy brown mustard
2 tsp. hot sauce
Directions
Saute the kielbasa pieces until heated through. Meanwhile, combine the ketchup, mustard and hot sauce. Serve with the kielbasa for dipping and along side the  Tangy Corn Relish. 

Tangy Corn Relish
1 ear corn, kernels removed
1 Tbsp. olive oil
1/2 tsp. ground cumin
Kosher salt and freshly ground pepper
1/4 cup chopped sweet piquante peppers
1/4 small red onion, chopped
2 Tbsp. pickle relish
2 Tbsp. chopped fresh parsley
3/4 jalapeno pepper, seeded and minced
1/4 tsp. Splenda
Saute the corn in the oil and cumin until slightly toasted. Transfer the corn to a small bowl. Add the remaining ingredients.Cover and refrigerate at least 30 minutes to blend the favors. Serve with kielbasa.
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