SPIDER SPOON RECIPES

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CLASSIC DEVILED EGGS RECIPE | RECIPE - RACHAEL RAY SHOW



Classic Deviled Eggs Recipe | Recipe - Rachael Ray Show image

This easy recipe for the classic party appetizer deviled eggs is one you'll use again and again.

Provided by Sarah Rhodes

Number Of Ingredients 13

12 hard-boiled eggs
peeled and halved lengthwise
⅓ cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 clove garlic
grated
Salt and pepper
to taste
Smoked paprika
for sprinkling
12 small sprigs dill
to garnish (optional)

Steps:

  • Scoop out egg yolks and place in a medium bowl
  • Set whites aside on a serving platter
  • Mash yolks with a fork and mix in mayonnaise, mustard, lemon juice, garlic, salt and pepper until smooth
  • Taste and adjust seasoning
  • Using a spoon, fill egg white halves evenly with yolk mixture
  • Sprinkle with smoked paprika and garnish with sprigs of dill, if using

BEST FRIED PICKLES RECIPE - HOW TO MAKE FRIED PICKLES



Best Fried Pickles Recipe - How to Make Fried Pickles image

These fried pickles are the ultimate party food or super bowl snack. The crunchy breading and tangy dill pickle flavor is a total crowd-pleaser.

Provided by THEPIONEERWOMAN.COM

Categories     appetizers    fried    side dish    snack

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 12

Vegetable oil, for frying

2 c.

all-purpose flour 

1/4 c.

cornstarch

2 tsp.

kosher salt

1 1/2 tsp.

ground black pepper

1/2 tsp.

paprika

1/2 tsp.

garlic powder

1/2 tsp.

onion powder

1 c.

buttermilk

1

egg

1

16 oz. jar dill pickle chips, drained and patted very dry

Ranch dressing, for serving

Steps:

  • Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.  In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders. In a separate wide, shallow bowl, whisk the buttermilk and egg to combine. Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat.  Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine. Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes. Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate. Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.   

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