National Deviled Egg Day features a favorite hors-d’oeuvre or side dish for parties, holidays, family reunions and potluck dinners. Deviled eggs are the star of the show each year on November 2.
Information on this and many other holidays by https://nationaldaycalendar.com/
This well-loved food wows guests at the holidays. Designers have even created specially designed carrying dishes and plates. The deli section of the grocery store prepares packaged deviled eggs, and they can be found in some convenience stores, too.
Other names for this devilish dish include eggs mimosa, stuffed egg, salad eggs or dressed egg. To make them, hard-boiled eggs are shelled, cut in half and filled with the hard-boiled egg’s yolk. The yolk is mixed with other ingredients such as mayonnaise and mustard.
Eggs are quite versatile when it comes to making simple dishes elegant. The deviled egg is another example of taking the humble egg and transforming it with one or two simple ingredients. The final result is centerpiece-worthy. Colorful relishes, spicy peppers, pimentos or savory herbs, elevate deviled eggs. Additionally, the variety offers entirely new flavor profiles demonstrating just how delicious this family favorite can be.
Other approaches make them a little more creamy with sour cream. Or, a bit more tart with added vinegar. It’s possible to please just about every palate can be satisfied. From the traditional paprika garnish to crunchy bacon, or a little caviar, anchovy or herring, there is some devilish experimenting any cook can do.
As these are a favorite I must admit to liking my homemade recipe the best. This recipe can be elevated with cucumber garnish or a grape tomato. Bacon is also really good. I have yet to try the avocado mix in though I’ve seen plenty of recipes for it. However, I have tried them with pickle relish and/or dill. These do not make my try again list but hey if you like it go for it. I also think chives make a good garnish while adding to the flavor. This is a great way to use those hard boiled Easter eggs. It almost always makes my list for entertaining. Including game days. They are easy to make and store well for a day or two in the fridge.
The first known print reference referring to the term “deviled” about food, appeared in 1786. It was in the 19th century that it came to be used when referring to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
HOW TO OBSERVE #DeviledEggDay
Make up your favorite recipe or try something new. Try a fancy recipe. Serve them for guests or just for you.
Get my classic recipe that mom always made here.
For more great recipes try some more of our family favorites.
NATIONAL PIEROGI DAY
National Pierogi Day is observed annually on October 8. This is a day to enjoy this delicious side dish.
Pierogi is the plural form of the rarely used Polish word pierog. The word Pierogi can be found spelled several ways including perogi and pierogy. However you choose to spell it, pierogi are dumplings made up of unleavened dough that are first boiled then sometimes baked or fried in butter. Usually semicircular in shape, they are traditionally stuffed with a mashed potato filling, potato and cheese, potato and onion, cheese, cabbage, sauerkraut, ground meat, mushroom, spinach or fruit.
Pierogi are often served with melted butter, sour cream, fried bacon crumbles, sauteed mushrooms and onions and/or green onion. The dessert variety, those filled with a fruit filling, can be enjoyed topped with applesauce, maple syrup, chocolate sauce and/or whipped cream.
There are other similar types of dumpling-like dishes in other ethnic cuisines.
It was the Eastern European immigrants that popularized pierogi in the United States. At first, pierogi were a family food among the immigrants and were also found in ethnic restaurants; Freshly cooked pierogi became a staple fundraiser for ethnic churches in the post-World War II era. By the 1960s, pierogi were being marketed for the frozen food aisles of grocery stores in many parts of the United States.
While pierogi are eaten as a main dish in other countries, Americans typically consider them to be a side dish.
- The Pittsburgh Pirates hold a pierogi race at every home game. Six pierogi costume-wearing runners (Potato Pete, Jalapeño Hannah, Cheese Chester, Sauerkraut Saul, Oliver Onion, and Bacon Burt) race to the finish line between innings.
- Whiting, Indiana celebrates an annual Pierogi Fest each July.
- Glendon, Alberta, Canada is home to a 6000-pound pierogi which stands 25 feet tall and is made of sturdy fiberglass and steel. Piercing the giant pierogi, which was build in 1991, is an equally giant fork.
HOW TO OBSERVE
Have some pierogi and use #NationalPierogiDay to post on social media.
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1 16 oz pkg Bacon
1/3 c red onion
1/2 c dried cranberries, Craisins
2 heads fresh broccoli florets
1 1/2 c shredded cheddar cheese
1/2 c sunflower kernels
1/4 c Blue Cheese dressing
1/8 c Avocado oil Mayonnaise
1/8 c heavy cream
1/4 tsp salt
1/4 tsp pepper
1 Tbsp cider vinegar
2 Tsp or packets sugar or substitute
- Mince onion, chop broccoli
- Cook bacon well. I like mine so I can simply crumble it.
- Add bacon, broccoli, Craisins, cheddar cheese, in lg bowl
- Toss to mix well
- Assemble dressing and pour over salad.
- Mix well to coat.
- Chill 30 minutes or until serving
- Add sunflower kernels right before serving. Mix well and enjoy.
French bread, or something called Everything bread, salami, provolone, sharp cheddar, Turkey, ham, roast beef, fresh spinach leaves or lettuce, tomatoes, onion, green bell peppers, homemade tazziki and a little mustard gives you the masterpiece you see here.
Best of all they are customized to taste. Pepperoni, corned beef, chicken, tuna, change the meats, cheese, bread and veggies. Make it your own and I bet it tastes better fresh than from a sandwich shop. We cut it three ways and made two meals so dinner and lunch tomorrow. These were so good! I admit it freely, it tasted better than most sandwich shops.
12 hard boiled eggs, peeled
1 tsp yellow mustard
1 tsp white vinegar
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp garlic powder
4 Tbsp Mayo
1 1/2 tsp Paprika
Slice eggs in half. Empty yolks into small bowl. Place white halves face up. To bowl of yolks add mustard, vinegar, garlic, salt, pepper, and mayo. Mix well. Place in piping bag with star tip. Pipe yolks mixture into white halves. Sprinkle with paprika. Chill until served. I’ve had lots of versions of these over the years. Some add things like sweet relish, avocado, bacon and others. I prefer mine in this classic recipe. It’s what I grew up with. I’ve also seen the whites dyed different colors. I still like mine this way.
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These are a great lunch or dinner. They are easy on carbs and will have you begging for more. Best of all they are easy and not to pricy for a family meal. I made 13 and they fed 8 people and we had leftovers.
Turkey Bacon Wrap
16 oz Spinach Artichoke dip
1 small red bell pepper (cut into small strips)
1 small bag tri-color slaw mix (I got my stuff at Walmart so we just had to pick it up).
1 pkg bacon
1 8oz pkg cream cheese
1 pkg fresh chives (I minced mine)
1 16 oz pkg extra sharp cheddar cheese
1 32oz pkg lean turkey breast sliced
1 10 CT pkg tortillas (we had 3 leftover from an open pkg that o used first)
Place about 1 1/2 Tbsp spinach Artichoke dip and smooth over totilla. We discovered they are easier to roll if you plce ingredients to one side. Next sprinkle with 1/8 cup shredded tricolor mix. Add 3 to 4 slices of turkey (o use deli thin slices). 3 or 4 slices of red bell pepper, add cream cheese. (I used 1/8th thick slices from the boxed pkg). Sprinkle with fresh chopped chives. Add handful of extra sharp shredded cheese then place single cooked slice of bacon. Roll tortilla like a taco tucking in the ends. They are even better if made a little ahead and allowed to sit in refrigerator for 45 minutes to an hour. The flavors meld making them taste even better. We served our with fresh veggie platter with leftover Spinach dip. We added fries for the kids involved but you can just as easily add veggie tots instead. We feed a mixed dietary family. These are a great easy meal. Easy and cool on the taste buds as the thermometer outside continues to climb.
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