You can never have too many

…little black dresses, hugs, Reese’s peanut butter cups, laughs, or deviled egg recipes.

Or deviled eggs, for that matter.

Or could you? Actually you probably could and I probably have, on all of the above. Except little black dresses.

But that one last laugh may be the one that busts your gut, or something. Never happened to me but I’m just saying…

Ok, the food. It has been a work-y work-y summer but if I were just chillin’ at BBQ’s (we shall not call them “‘ques”) I’d bring these then be the annoying guest wanting to borrow the friggin’ oven, mid-summer, to toast the crumbs on top of these. A warm, crumbed, deviled egg sounds weird but it’s a bloody revolution.

Not terrible leftover and cold, either.

Horseradish Deviled Eggs adapted from the May 2013 Bon Appetit
3 hard-boiled eggs, cut in half, discard or use one yolk for something else, put other two in a small bowl
2 heaping Tbsp. mayo
1 1/2 tsp. prepared horseradish
1/4 tsp. white wine vinegar
1/2 tsp. Dijon mustard
Pinch of kosher salt
1/2 slice fresh wheat bread, turned into fine crumbs
Olive oil spray
Turn on the broiler. Mix yolks, mayo, horseradish, vinegar, mustard, and salt. Use to stuff whites. Sprinkle bread crumbs over and spritz with olive oil spray. Broil only until crumbs brown, around 2 minutes. Eat hot but they are good chilled too!

Poturnip, potato

I admit I really like that old-school mayo-mustardy potato salad. Oddly enough I’m generally not the biggest mayonnaise person, but that salad I can get behind.
I wanted to use up the spate of potatoes and turnips I got from the CSA so I decided to adapt this recipe from the May Bon Appetit into a potato-turnip salad.

I also left out the chopped red onion because I can’t take tasting red onion all day.

Then, whilst mashing the hard-boiled egg yolks for the filling and looking at the whites I realized it:

This potato-turnip salad makes the best deviled eggs on earth.

And then you don’t waste the whites or have to eat them plain.

Seriously, BA, why did you not think if this? Slackers.

Eggy Potato Turnip Salad adapted from the May 2012 BonAppetit
1/2 pound boiled red potatoes, halved
2 c. Chopped boiled turnips
2 hard-boiled egg yolks, mashed
2 Tbsp. juice from a jar if sweet pickles
Freshly ground black pepper
1/4 c. Reduced fat mayo
Heaping 1/2 tsp. kosher salt
2 1/4 tsp. Dijon mustard
Sweet pickle chips to garnish
paprika to garnish
Mash the potatoes, yolks and turnips coarsely, part it should have large chunks amidst the sea of mash. Mix salt, pepper, juice, mayo, and mustard. Stir into the mash. Divide amongst you, yourself and whoever and garnish with the sweet pickle chip and paprika. Yah.

OR be brilliant and fill the discarded whites with the salad. Pshaw.