So if running my own personal food blog wasn’t enough, I decided to start a food-related feature on my company’s website, csnbayarea.com. For those of you who don’t know, my “real” job is a sports reporter/anchor at Comcast SportsNet Bay Area in San Francisco. Since I clearly love food *and* sports…what better way than to combine two of my passions?!
So how do we do that you might be wondering?
Tailgating recipes! Or at least, that’s what I’m going to do to start off with. It could eventually grow to include entries on sports bars or Q&A’s with athletes on food. The possibilities are endless.
For the inaugural post, I decided to do two versions of deviled eggs since the Halloween “Devilish Eggs” were such a hit. On top of that, it was National Deviled Egg day this past Wednesday, so it just seemed like the right thing to do.
(**UPDATE 1/1/13: Most of the Authentic Eats links on the website seem to be broken, so I’m posting the original recipe here).
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- 8 eggs
- 1/2 ripe avocado
- 1/4 c. mayo
- 2 tsp. Dijon mustard
- 1.5 tsp. cider vinegar
- 1/2 c. chopped mixed herbs (i.e. chives, tarragon, etc)
- 1/2 tsp. chopped garlic
- salt & pepper
- 3 slices prosciutto, speck, or bacon
- Place eggs in single layer in medium saucepan. Cover with cold water, enough to cover eggs, and then about an inch more. Add about a teaspoon of baking soda. Place over high heat, bring to a boil and boil for a minute or two. Remove from heat, cover the eggs, and wait for 12-15 minutes. Transfer to a bowl of ice water when they’re done and cool. Carefully peel them under cold running water, and slice each egg in half.
- Puree hardboiled egg yolks, avocado, mayonnaise, dijon mustard, a little cider vinegar and a mixture of green herbs (i.e. chives, tarragon, etc), garlic, and salt and pepper in a food processor. Divide among the egg white halves. If you *really* want to get fancy, you can transfer mixture to a pastry bag or a ziplock back with a tiny hole cut in the corner and “pipe” into the egg white halves.
- Crisp 3 slices prosciutto, speck, or bacon in a skillet or bake in oven; crumble over the eggs.
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- 8 eggs
- 1 T. Mayo
- 1 tsp. Dijon mustard
- 3 T. ranch
- 3 T. BBQ sauce
- 2 green onions, chopped
- Place eggs in single layer in medium saucepan. Cover with cold water, enough to cover eggs, and then about an inch more. Add about a teaspoon of baking soda. Place over high heat, bring to a boil and boil for a minute or two. Remove from heat, cover the eggs, and wait for 12-15 minutes. Transfer to a bowl of ice water when they’re done and cool. Carefully peel them under cold running water, and slice each egg in half.
- Use a fork or food processor to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Fill egg white halves with mixture, and drizzle BBQ sauce over the eggs using a squeeze bottle. Sprinkle with green onions and serve.
