Stockpile Recipe – Deviled Eggs

Last week I wrote about eating from the stockpile when hosting a large gathering. Included was one menu that we had served so far this summer. Today I will recap Father’s Day which was also from the stockpile but had traditional picnic fare.

Holiday Menu #2

Pub Burgers
Hot dogs
Italian Sausage
Peppers and onions
Rolls
Baked beans
Pineapple cool whip
Potato salad (my mom brought this)
Deviled Eggs
Ice Cream Sundae
Key lime cheesecake (purchased)

Most of the meat, the hot dogs, pub burgers (thanks to a nbpr form we got these nearly free!), and Italian sausage was either free or purchased at a significant discount with in-store coupons. The peppers and onions were from the CSA last year. My hubby froze them already made up so we only had to defrost and heat. We did have to purchase rolls for the meats, and since I didn’t plan my time the greatest, I bought a key lime cheesecake for dessert. All the condiments were free, the beans were free, the sundaes were pretty cheap although I did purchase sprinkles and whipped cream (reddi-wip Mmmmmm). Also purchased fresh were tomatoes, lettuce and onions. We served over 20 people for under $50. It would have been a LOT less, but I bought that cheesecake….

Here’s a few easy recipes to add a little “something” to your picnic menu.

Baked Beans

I use a crock pot on high for approximately five hours. The first three hours are covered, the last two hours the cover comes off so any excess liquid will burn off.

1# Bacon
4 large bans baked beans
1 c brown sugar
1 medium onion, chopped

Precook bacon in a pan draining fat. Cut into small, bite size pieces
Precook onions
Add 4 cans of baked beans to crock pot
Add 1 c brown sugar, stir well
Add bacon and onions
Stir
Cover and cook as noted above.

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Deviled Eggs

Warning! These are spicy. The first time one of my nieces tried these she was five years old and said, “Oh I love deviled eggs!” and popped it into her mouth whole. She ate it, but by the time she was done tears were coming down her face. It is better to eat these in a few bites.

1 dozen old eggs (it is easier to peel old eggs)
12 – 16 oz horseradish
1 Tsp black pepper
Mayonnaise to taste (approximately 1 – 1 1/2 cup, MUST be mayo)
paprika

Fill a pot with cold water and place eggs in pot. On medium-high heat bring eggs to a rolling boil and then time for 15 minutes.
Immediately remove from heat and run cold water into pot. Drain water and refill until eggs are cool enough to handle.

While eggs are cooking, use a strainer to drain the horseradish. Use your hand or a large spoon to compress the horseradish against the strainer. You want the horseradish as dry as possible.

Peel eggs and cut in half lengthwise and place yolks into a bowl
With a fork mash the yolks until the pieces are smaller than a bead
Add horseradish and mix together
Add pepper and mix again
Add mayonnaise to taste. Start with a small amount and gradually add more. You want a smooth consistency that is not thin.
Place egg mixture into egg yolks. Use either a teaspoon or a pastry bag. If using a pastry bag make sure the tip is large enough to pass not only the batter but any small pieces of yolk that may not be creamed.
Sprinkle with paprika BEFORE placing on an egg plate

Cover and chill until serving

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Older Stockpile Recipe Posts:

Stockpile Recipe – Sour Cream Cheesecake

Stockpile Recipe(s) – Cool Whip

Stockpile Recipe – Easy Chicken

Stockpile Recipe – Quiche

Stockpile Recipe – Spaghetti Sauce

Stockpile Recipe – “Stuff”

Next week: Ice Cream Cake