Deviled Egg Spread

My sanity has been less than even-keeled this week.

Okay, that’s a lie. For the past 3 weeks. And okay, while we’re being honest – even-keeled went “bye-bye” a while ago.

As I have mentioned, we tackled our first “DIY” project this month: re-doing our half bath off the kitchen. You know, the bathroom all of our guests see. It is almost done – barring any more unforeseen issues. And we’re hosting a couple’s shower at our house in 8 days.

8 DAYS PEOPLE!

As in, I’ve been so busy with the reno – that I almost forgot I needed to like, plan a party. You know, invitations, food, beverages, decor. Oh, and we’re heading out of town in a few weeks and need to plan our itinerary. Oh, and we’re attending 3 weddings in the next 4 weeks.

Why did I just now discover that Wine Ice Cream exists? I still haven’t tried it…but I’d be surprised if I made it home without a pint (or 5) to add to my freezer. I need it in my life now – I’m lookin’ at you Chocolate Cabernet.

Needless to say (silly phrase, since I’m about to say what is needless to say) – I haven’t been whipping up masterpieces in the kitchen lately. However, I do have a recipe I forgot to blog about a while back to share with you. Who knew my absent-mindedness would save the day?

This is a great snack to serve for a small group – but beware if you have deviled egg lovers like my dad. This could disappear quite quickly!)

Deviled Egg Spread (Serves 4-6 / 7 total WW points for the spread + cracker of choice)

Ingredients

3 medium eggs

1 Tbsp. white vinegar

1 1/2 Tbsp. fat-free mayonnaise

1 Tbsp. yellow mustard

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. curry powder

Paprika for topping

Place eggs in a medium pot and cover with water. Add 1 Tbsp. vinegar (helps seal the egg in case of a crack!). Bring water to a boil and allow to boil about 1 minute. Reduce heat to low, allowing the water to simmer 1-2 minutes. Remove pan from heat, cover and sit 10 minutes. Once the eggs have cooled, tap shell on a hard surface and peel the shell off the egg. Repeat, and then slice hard-boiled eggs in half.

Remove yolks and add to a mini food processor. Add 3 halves of the egg whites in with the yolks. Add mayonnaise, mustard, dry mustard, curry powder, salt and pepper. Pulse the processor a few times until the ingredients are blended well. Begin with half of the measurements above – and just add as texture and taste dictate. (Example – I usually start with 1 Tbsp. mayonnaise add if the mixture needs to be smoother).

Step by Step

Take the remaining halves of the egg whites and give them a coarse chop. Add to small bowl, then stir in the yolk mixture.

Refrigerate at least 30 minutes, sprinkle with Paprika and serve! I used the Everything Pretzel Crisps and found them to be the perfect pairing…

Deviled Egg Spread

Have a great weekend y’all!

Advertisements

Shrimp and Crab Dip

Do you ever come across a recipe and think “that looks so incredibly amazing I want to eat it all right now” and then you start reading the ingredients and kind of cringe at the mental calorie count?

For instance, when you see a recipe by a certain Southern baroness of butter, do you automatically cast it aside?

I often do – but recently, I found one I knew I could makeover into a tasty and lightened up dish!

Y’all may have caught on to the fact that I LOVE appetizers and finger foods. I’m talking I get excited when I throw a party and have leftovers because I can make meals of fingers foods the next day or two.

So last weekend during the golf tournament, it was time for a little shindig to kick off the festivities. I had come across this recipe and figured it was time to give it a try. I made a few adjustments – mainly reducing the fat content, but also adding a little flavor. I don’t like to toot my own horn or anything, but um, beep beep – cause this dip was delicious. I’m honestly wishing I had some in front of me right now.

The best part about dips is that they don’t require assembly after they cook, and this one is great for cookouts or fancier meals – so I’m sure it would go perfectly with whatever meal you have planned for Father’s Day! I served it with some blue corn tortilla chips and original flavor Pretzel Crisps, and it disappeared rather quickly.

Shrimp and Crab Dip (Serves 10 / 3 pts. per serving + chips/crackers/pretzels)

Original recipe “Shore is Good Seafood Dip” found here.

Ingredients

2 Tbsp. reduced-calorie margarine

1 green bell pepper, chopped

1 small yellow onion, chopped

2 medium ribs celery, chopped

1 6 oz. can lump crab meat

1 6 oz. can shrimp, roughly chopped

1/2 can of condensed Cream of Shrimp soup (use bottom half and discard top half)

1 cup fat-free mayonnaise

6 oz. reduced-fat Parmesan cheese

1/2 tsp. white pepper

1/2 tsp. Tabasco sauce

Preheat oven to 350.

In a large skillet, melt margarine over medium heat. Sauté bell pepper, onion and celery 5-7 minutes until softened.

In a large bowl, mix together crab, shrimp, mayonnaise, Parmesan, pepper and Tabasco. Add sautéed vegetables and stir until ingredients are blended well.

Step by Step

Pour mixture into a medium-large baking dish and bake for 30 minutes.

Baked Dip

Serve with crackers, chips, pretzels, vegetables, etc.

Seriously give this one a try at your next party – even if you’re the only guest!

ShrimpandCrabDip

Have a great weekend y’all, and happy Father’s Day to my “Duddy” and all of the other Daddies and Daddies-to-be out there!