easiest finger appetizers


In my (seemingly) never-ending quest for the best deviled egg recipe, I came across this one from a show on the Food Network that I will admit I have never seen.  I also found the video that goes along with it.  I have never heard of fried develed eggs before, but it is definitely a southern twist to throw anything into the fryer!

Deviled Egg Ingredients:
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purposeflour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying

Deviled Egg Directions:

Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

Courtesy: The Neelys, Food Network TV Show “Down Home with the Neelys”, “Southern Hospitality”

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This delicious deviled egg recipe from Emeril Lagasse uses salmon and caviar to turn deviled eggs into an elegant appetizer.

1 (6-ounce) salmon fillet
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar

Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan and cool completely. Flake the salmon into small pieces.

Place the egg yolks in a mixing bowl and the whites on a serving plate. Season the whites with salt. With a fork, mash the egg yolks. Add the salmon, mayonnaise, shallots, and lemon juice. Mix well. Season with salt and pepper. Fill the egg whites with the salmon mixture. Cover with plastic wrap and chill completely. Remove and garnish with caviar.

Prep Time: 40 min

6 to 12 servings

Courtesy: Emeril Lagasse, 1999, Emeril Live on Food Network, Eggs

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I found this hearty Kentucky horse country appetizer recipe and thought you might like it as well. This would be perfect Kentucky Derby party food.

Welsh rarebit’s American cousin-a punchy blend of cheese and beer melted over toast-is a classic horse-country dish.

* 1 pound extra-sharp cheddar, cut into 1-inch cubes
* 3/4 cup dark beer
* 2 garlic cloves, minced
* 1 tablespoon Dijon mustard
* 1/2 teaspoon cayenne
* Salt
* Toasted baguette slices from 2 baguettes
* Sliced tomatoes

1. In a food processor, combine the cheddar with the beer, garlic, mustard and cayenne and blend until smooth. Season the beer cheese with salt.
2. Preheat the broiler. Spread the toasts with the beer cheese and arrange them on a rimmed baking sheet. Broil the toasts 6 inches from the heat for about 2 minutes, rotating the pan, until the cheese is bubbling and browned around the edges. Top with tomato slices and serve.

WINE Dark beer would be more appropriate with this down-home dish, but Huffman is just as happy with Kendall-Jackson’s lively 2006 Vintner’s Reserve Riesling, which typically has a zippy acidity that’s a good complement to sharp cheese.


Recipe by Amber Huffman
From Pairing Kendall-Jackson Wines with Kentucky Cooking, Easy and Delicious Recipes, Food & Wine Magazine

Filed under New Orleans Recipes, News by  #

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