STAR SPANGLED MANNERS
Fourth of July has always been one of my favorite holidays. The crazy part about that is I didn't realize it until my 20's. As a kid, I loved going to my grandparent's home in Avoyelles Parish, Louisiana and getting my face as dirty as possible with BBQ sauce and mustard from my indulgence in ribs, hamburgers, and hotdogs. As I got older, my pallet began to change, causing me to make modifications of the food that I used to eat and creating my own versions of them. Hot dogs turned into sausage dogs, and ribs turned into pulled pork sliders but, there were some dishes that I couldn't DARE change. Those dishes include my family's rice dressing and baked beans. I still have the same love for those dishes!
When thinking about how I can keep my guest's hunger satisfied while things are on the grill or in the oven baking, is when the tradition of serving gourmet deviled eggs as an appetizer came into existence. I have always had a love for these devilish little things, but really never started making them until about three years ago. I have always thought it was such a great thing to serve as an appetizer at a party or for any holiday, but for some reason, I felt like it worked best at Easter and Fourth of July.
So that's why they are featured in this quaint presentation of KreyoleSoul Presents Fourth Of July in the South.
KreyoleSoul Deviled Eggs
[Yields 12 deviled eggs]
- 6 Large eggs
- 1 Tbsp chopped chives for garnish
- 2 Tbsp Greek yogurt
- 2 Tbsp Yellow mustard
- 1 Tbsp Creole Mustard
- 1/2 Tbsp Worcestershire
- 1/2 Tbsp Louisiana hot sauce
- Dash Salt and Pepper
- Cayenne pepper for finishing
- One cut of thick Bacon
- 2 Tbsp Dark Brown sugar
- Bring Pot of water with eggs to a boil.
- Let boil for 5 mins and then turn off heat and let sit for 15 covered.
- Peel eggs and cut in half
- Remove cooked egg yolk and put them in a bowl to the side.
- Mix in Greek yogurt, yellow mustard, Creole Mustard, Worcestershire, hot sauce, and salt and pepper into a bowl where egg yolks were placed.
- Mix until smooth.
- In a skillet cut bacon until brown adding brown sugar and a 1/2 cup of water cooking until thick syrup is created to make candied bacon.
- Place eggs into favorite deviled egg dish and using a pastry bag, squeeze a perfect amount of egg yolk mixture into the hollowed eggs. Then top with candied bacon. Garnish with chives and finish with a light sprinkle of cayenne pepper.
Bon Appétit, Y'all!
Other Dishes Paired with Deviled Eggs:
- Pulled Pork Sliders with Pickled Cabbage Slaw
- Fresh Sausage Dogs topped with a Pineapple salsa and homemade BBQ Sauce
- Avoyelles Style Rice Dressing
- Mixed Greens Salad tossed in Olive Oil
- Baked Beans
Located on the bank of the Vermillion River in Lafayette, Louisiana, the Landry Residence beautifully displays southern architecture in all its charm. The architect; Kevin Gossen, was inspired by the creations of A. Hayes Town (a well known Louisiana Architect whose work was heavily influenced by the Spanish, French, and Creole history of Louisiana.).