Tag Archives: Picnic Food

The Bistro’s Best Deviled Eggs Recipe

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

Devilled Eggs are so tasty and easy to make.  They are perfect for potlucks, picnics, snacks, and even appetizers or hors d’oeuvres.  And, of course, they are often found at many Easter gatherings.  To top it off, they are showy, too.  I have never taken a plate of these to any function and had any left over!

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

There are many versions of this timeless food but I like them plain and simple and not too seasoned or spicy.  I do use a pastry bag and decorating tip to pipe the filling into the egg cavities.  However, you don’t have to have these tools. Simply spoon the filling into the egg cavity and swirl it around with the tip of a knife. With a sprinkle of paprika, some green herbs or green onions, you will have an attractive looking plate of devilled eggs.

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

I recommend not sprinkling the eggs with paprika until serving time as, sometimes, the paprika can “bleed” and the eggs can have a smudgy red cast to them.

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

(Printable version of recipe follows at end of posting)

The Bistro’s Devilled Eggs

Ingredients:

5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
2 – 2½ tbsp mayonnaise
1 tsp sour cream
½ tsp prepared mustard
1½ tsp onion, minced
¾ tbsp sweet pickle relish
2 tsp Parmesan cheese, finely grated
Pinch garlic powder
½ tsp fresh dill, chopped fine
¾ tsp fresh parsley, chopped
Pinch cayenne
Salt and pepper, to taste

Paprika
Fresh parsley, chopped
Sprigs of fresh herbs (optional)
Method:

Gently scoop out egg yolks and place in small bowl. Set egg whites aside.

Mash egg yolks with fork. Add all remaining ingredients. Mix well.

Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.

Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.

Yield: 10 servings (1 devilled egg each)

The Bistro’s Best Devilled Eggs

Yield: 10 servings

Serving Size: (1 devilled egg each)

Always a crowd pleaser, these devilled eggs are both tasty and easy to make.

Ingredients

  • 5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
  • 2 – 2½ tbsp mayonnaise
  • 1 tsp sour cream
  • ½ tsp prepared mustard
  • 1½ tsp onion, minced
  • ¾ tbsp sweet pickle relish
  • 2 tsp Parmesan cheese, finely grated
  • Pinch garlic powder
  • ½ tsp fresh dill, chopped fine
  • ¾ tsp fresh parsley, chopped
  • Pinch cayenne
  • Salt and pepper, to taste
  • Paprika
  • Fresh parsley, chopped
  • Sprigs of fresh herbs (optional)

Instructions

  1. Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
  2. Mash egg yolks with fork. Add all remaining ingredients. Mix well.
  3. Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
  4. Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
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The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

Marshmallow Squares

Today, I am sharing a sweet treat with you.  In fact, it’s so sweet, it’s almost more like candy than it is a square. This is one of the easiest squares to make and it requires few ingredients and no cooking or baking.

Marshmallow Squares
Marshmallow Squares

This square is perfect for picnics and is a colorful and tasty addition to any sweet tray.  It’s the perfect anytime treat.

While it is not necessary to line the pan with tin foil, I like to do so for a couple of reasons.  First, it protects my pan and, second, it makes it easier to cut the squares.  I find, if I don’t line my baking pans, when I go to cut the squares, the knife scratches the pan surface and ruins it.  By lining the pan with tin foil, it is easy to lift the square out of the pan, peel back the tin foil and easily cut straight squares.  With this square, I very lightly butter the sides of the foil-lined pan which helps the tin foil to peel off easier.

Any kind of shredded coconut can be used in this square; however, the shredded rainbow coconut adds additional color.  Very finely ground graham wafer crumbs can be lightly sprinkled on top of square if desired along with a sprinkling of extra coconut.

Marshmallow Squares

Ingredients:

12 graham wafers

½ cup butter
2 cups icing (confectioner’s) sugar

¼ cup whole milk
1 tsp vanilla
½ cup shredded coconut
2½ cups colored miniature marshmallows

½ tbsp finely ground graham wafer crumbs (optional)

Method:

Lightly butter sides of 9”x9” pan and line pan with 12 graham wafers, cutting wafers to fit as necessary.

Cream butter and icing sugar together. Blend in milk and vanilla until smooth.

Carefully fold in coconut and marshmallows.

Spread mixture evenly over graham wafers. Lightly sprinkle finely ground graham wafer crumbs and some extra coconut over top of square, if desired.

Refrigerate for at least a couple of hours to allow the square to set. Cut into squares.  Keep refrigerated until serving.

Yield: Apx. 16 servings

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