Last year around Easter, we shared the history of eggs in general.
This year, in lieu of the recent night of the living egg, I thought we should check out the history behind deviled eggs.
I’ve made this recipe from HowSweetEats.com twice.
The first time, I allowed the cherry tomatoes to become perfectly collapse and blend seamlessly into the super cheesy dip; this time, I kept the tomatoes a bit more in tact, so there were almost chunks of tomato in the dip.
Honestly, both were extremely excellent and it doesn’t even matter which way you go.
*I used my Ninja vegetable cutter to chop up sliced provolone.
**Or use 2 tbsp fresh.
The thing about this dish is that it needs to be served immediately, or kept warm as it’s served, as it can harden up over time.
I found a new, wonderfully easy and flavorful dip recipe.
I pinned it recently and my sister-in-law (to be) commented, “If you want to know what to bring to our house to dinner next time, bring this.” Always nice when decisions are made easier for you!
Thank you to InsideBruCrewLife.com for this one. I didn’t change a thing and it was perfect.
The fiance found this one for me to try – I served them with honey mustard and ketchup dipping sauces, and chili cheese hot dogs. (What else would go with chicken nuggets? Comment and let me know, because I do not.)
I photocopied this recipe years ago from a magazine. I think it was Country Living, but I’m not certain. If you happen to know and can allow me to credit the source, please pass that info along.
This was surprisingly good.
Of course, blue cheese always goes with buffalo chicken dip too (and other buffalo chicken dishes) – you can either substitute the Ranch dressing for blue cheese dressing, or mix in some crumbled blue cheese into the mix.