A bowl containing sliced strawberries, pineapple, and mango with a silver spoon resting on the side.

Deliciously diverse deviled eggs and more

By Paula Dream (AKA Kale Haygood)

Hey to everyone. Hope you are enjoying your hot summer. Can you believe the year is half over?

Today I am bringing you some unique recipes. Have you been invited to a gathering and you have to figure out something easy to contribute to the snack table? 

Maybe your first thought would be some deviled eggs, but that sounds so ordinary. Not with the recipes I’m giving you! 

Or, maybe you want a colorful summer dish. Can’t go wrong with Ginger-Guava Fruit Salad. 

Whatever you decide, I’m certain your dish will draw the attention of your crowd. 

Meanwhile, stay cool, don’t overheat, and keep our advertisers in mind.

DEVILED EGGS, 4 WAYS

6 eggs, boiled
Salt and pepper (to taste)

Bacon, egg, and cheese filling:
5 tablespoons mayonnaise
4 tablespoons sharp cheddar, grated
1 teaspoon yellow mustard
1 teaspoon white wine vinegar
1 teaspoon white wine vinegar

Toppings:
Crumbled cooked bacon, grated cheddar, and sliced avocado

Ranch salad filling:
3 tablespoons ranch dressing
1 tablespoons mayonnaise
1 teaspoon white wine vinegar

Toppings:
Shredded romaine lettuce, grated carrot, and chopped cucumber, tossed and seasoned with salt and pepper.

Buffalo filling:
3 tablespoons mayonnaise
1 tablespoons your favorite hot sauce
1 tablespoons celery, chopped

Toppings:
Celery leaves, crumbled mild blue cheese, and hot sauce.

Crab filling:
3 tablespoons sour cream
2 tablespoons mayonnaise
1/2 teaspoon Old Bay Seasoning
2 teaspoon shallot, finely chopped
4 tablespoons lump crabmeat
2 teaspoons fresh lemon juice

Toppings:
Old Bay Seasoning, parsley leaves

To begin, grab a medium size saucepan from your cookware selection. Hopefully you will have a steamer basket to fit your pan? If not, don’t worry. Just makes removing eggs when done cooking, easier. Using a basket, fill saucepan with one inch of water to a boil. Add six eggs to basket. Cover and cook for about 12 minutes. Not using a basket? Add six eggs to sauce pan and add enough water to just cover and boil.

Prepare a large bowl of ice water. Transfer the boiled eggs to ice water using a slotted spoon to cool. Peel the eggs and cut lengthwise. Transfer the yolks to a medium size bowl and break up with a fork. Mix with the fillings of choice, and then season with salt and pepper. Fill in the white halves with yolk mixture and add toppings.

FRUIT SALAD WITH GINGER-GUAVA DRESSING

1/2 cup guava juice
1/2 teaspoon fresh ginger, grated
1 ripe mango, peeled and sliced
2 cups fresh pineapple
1 pint strawberries, quartered
1/4 cup small fresh mint leaves

In a large bowl, whisk guava juice and ginger, toss with fruit, and garnish with mint.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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