Deviled eggs are a classic American appetizer, high in Vitamin B-12, riboflavin and Vitamin A, as well as essential amino acids and Omega 3 fatty acid. While high in cholesterol, this recipe can be modified in several ways to significantly reduce the cholesterol in each serving.

Reduced-Cholesterol Versions

• Use only half the egg yolks (you’ll have to add something more to complete the filling mix, such as more mayo, or both mayo and greek yogurt). This reduces cholesterol to 94 mg (or 31% US RDA), depending on your addition to the filling mix. (Using 3 Tbsp mayo + 3 Tbsp Greek yogurt keeps it at 95 mg.
• Fill egg whites with guacamole for “Green eggs and Ham”
• Fill eggs with mashed potatoes instead of yolks
• Use Greek Yogurt instead of mayonnaise. This reduces cholesterol to 187 mg (or 62% US RDA).

Ingredients

• 8 eggs
• dijon mustard
• Tabasco sauce
• fresh ground peppercorns (or black pepper)
• fresh chives or green onions
• Hellman’s Mayonnaise with Olive Oil
• Paprika
• Pickle relish (optional)

Deviled Egg Filling & Garnish Variations

• Some people like to add white vinegar or ACV
• You could use either Dijon Mustard or Yellow Mustard, or Both
• Or skip all the extra flavor for plain mayo & pepper
• Garnish with fresh dill weed instead of chive or onion or relish, or mix them up a bit

How to perfectly hard-boil eggs

1. Rinse eggs with warm water and gently place in a medium size pot. Fill the pot with water, just to cover the eggs.
2. Bring it just to a boil on medium-high heat, turn off the burner, cover the pot and let sit for about 12-15 minutes.
3. Rinse eggs under cold water, and peel them. Cool the peeled eggs in the refrigerator, covered, for about 15 minutes.

Making the Deviled Egg Filling

1. Slice the eggs lengthwise and place as many egg yolks in a gallon Ziploc baggie (or into a bowl).
2. Leaving the top of the bag open, smush the yolks well. You can use a rolling pin, or just your hands. (Or use a fork if you’re using a mixing bowl.)
3. Add the mustard, 2 dashes of Tabasco sauce, pepper, mayo, onions or chives, and relish. Mix well.
4. When the mix is as smooth as can be, push some of the mix away from the corner of the baggie and cut a small V-shape in the corner, about 1/4″ wide. Pipe the filling into eggs in small circling motions until all the mix is used up.
5. sprinkle the top of the eggs with paprika, and extra chive, onion or relish.

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Deviled Eggs

Classic Deviled Eggs are the great American appetizer for any occasion.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 59kcal

Cost $7

Equipment

• 1 Deviled Egg Tray

Ingredients

• 8 eggs
• 1 tsp Dijon mustard
• 2 dashes Tabasco sauce
• ¼ tsp fresh ground black pepper
• 1 Tbsp green onion
• 3 Tbsp Hellmann's Mayonnaise Dressing with Olive Oil
• 1 tsp Paprika

Instructions

How to Boil Eggs

• Rinse eggs with warm water and gently place in a medium size pot. Fill with water to cover the eggs.
• Bring to a boil over medium-high heat (about 10 – 12 minutes), then turn off heat, cover and let sit for 12 – 15 minutes.
• Rinse under cold water and peel the eggs. Place covered eggs in refrigerator for 15 minutes.

Deviled Egg Filling

• Slice the eggs in half lengthwise, and place egg yolks in a Ziploc bag or bowl.
• Mash the eggs well. You can use your hands, or a rolling pin, or a fork if you're using a mixing bowl.
• Add the mayo, mustard, Tabasco, pepper and onion. Mix well.
• Cut a V-shape in the corner of the bag and pipe the filling into the egg white halves.
• Garnish with paprika and extra green onion.

Notes

The post Deviled Eggs appeared first on Food Love Affair.

It didn’t take long to figure out I hated french cut green beans. And the sauce was just too saucy – it was a soupy mess. So I switched my recipe to regular canned green beans and that made it a little better.

This year, I switched it up again and used frozen green beans. They must be cooked first, so I steamed them to perfection (just a little firm, and not too mushy). I’m very happy with the results.

Ingredients

• Cream of mushroom soup (condensed)
• Green Beans (about 29 oz)
• Milk
• Salt, pepper
• Soy Sauce
• Paprika
• Crispy Fried Onions

Yes, you are correct… The original French’s Green Bean Casserole did not add Paprika or Soy Sauce – that was me. I did that. I actually considered making homemade fried onions – all you need is 1 – 2 onions and some Panko bread crumbs and flour… and time. So, I skipped it and used the French’s.

Instructions

• Preheat oven to 350
• Mix the soup with the milk & seasonings.
• Steam or blanch your fresh or frozen trimmed green beans to your liking.
• Stir the beans into the soup base with 2/3 c Crispy Fried Onions.
• Bake 30 minutes, stir and top with 2/3 c fried onions. Bake 5 more minutes.

Make Ahead Instructions:

Combine all ingredients except the fried onions, and refrigerate until ready to bake. Stir in half the onions and bake at 350 for 30 minutes, then stir, and top with remaining onions, cooking for 5 more minutes.

I make the mix two days in advance and just pop it in the oven with the Turkey to finish it off.

Homemade Crispy Fried Onions

Preheat oven to 450. Line 2 large baking sheets with parchment paper. Toss 2 thinly sliced onions with 4 tsp olive oil, 1/2 c. flour, 2 Tbsp Panko and 1/2 tsp salt. Spread on the baking sheets and bake 30 minutes, turning the onions over every ten minutes.

Alterations:

• Add fresh sliced mushrooms
• Cut the green beans into smaller bite-size bits (1 – 2″ long)
• Try 4 minced garlic cloves
• Add Parmesan cheese to the top, or to the soup mix
• Make your own homemade soup base
• Add a teaspoon or two of Dijon mustard
• Bake some crispy bacon bits and add that to the mix
• Use sauteed chopped onions in the soup

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Classic Green Bean Casserole

A tasty twist on green bean casserole

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 172kcal

Cost 6

Ingredients

• 2 lb green beans, trimmed
• 10 oz cream of mushroom soup, condensed
• ½ c milk
• ¼ tsp black pepper
• 1 ⅓ c crispy fried onions
• 1 tsp Kikkoman's Soy Sauce
• ¼ tsp paprika

Instructions

• Preheat oven to 350° F.
• Combine soup, milk & seasonings.
• Blanch or steam your fresh or frozen green beans, then add them, along with 2/3 c. crispy fried onions, to the soup base.
• Pour into baking dish & cook 30 minutes.
• Top with remaining 2/3 c fried onions and bake 5 more minutes.

Notes

The post Classic Green Bean Casserole appeared first on Food Love Affair.

I like my mashed potatoes just about every way you can make them. I love mashed potatoes. Here is my take on Chef John’s Perfect Mashed Potatoes, with extra creamy, lightly cheesy flavor with a dash of fresh herbs.

Ingredients:

• 2 lb russet potatoes, peeled and sliced lengthwise (about 6 medium-large potatoes)
• 1/2 c. butter
• 1/2 c. milk (more, if desired)
• 1/2 c. cream cheese
• 2 garlic cloves
• 1/4 c. sour cream
• 2-3 Tbsp chopped, fresh parsley
• 1/2 c. Parmesan cheese (optional – more, if desired)

You can make these ahead of time, and then reheat in the oven at 350 for 25 minutes.

Instructions:

• Peel & slice the potatoes lengthwise, making sure pieces are evenly sized (quarter the larger pieces). Place the potatoes in a large pot & cover with water; add salt as desired.
• Bring to a boil, reduce heat and simmer on low 25 minutes. Drain and return the potatoes to the pot to cook some of the moisture out of them.
• Mash the potatoes (in batches if you need to) until smooth and fluffy, then add remaining ingredients. Stir well to combine, using a whisk or electric mixer.

It is better to cut your potatoes into large, evenly sized pieces than boil them whole. This way they cook evenly and consistently.

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Creamy Mashed Potatoes

Extra creamy mashed potatoes taste great with turkey gravy, but don't need any extra moisture.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 281kcal

Cost 4

Equipment

• potato masher

Ingredients

• 2 lb russet potatoes
• ½ c unsalted buttter
• ½ c milk
• ¼ tsp salt
• ¼ tsp black or white pepper
• ½ c cream cheese
• ¼ c sour cream
• 2 Tbsp chopped fresh parsley
• 2 garlic cloves, diced
• ½ c Parmesan cheese

Instructions

• Peel & slice the potatoes lengthwise, making sure pieces are evenly sized (quarter the larger pieces). Place the potatoes in a large pot & cover with water; add salt as desired.
• Bring to a boil, reduce heat and simmer on low 25 minutes. Drain and return the potatoes to the pot to cook some of the moisture out of them.
• Mash the potatoes (in batches if you need to) until smooth and fluffy, then add remaining ingredients. Stir well to combine, using a whisk or electric mixer.

Notes

The post Creamy Mashed Potatoes appeared first on Food Love Affair.

I like to add sour cream to make it extra moist.

Ingredients:

• 1 can whole corn
• 1 can creamed corn
• 1 box cornbread muffin mix
• 1 egg
• 2 Tbsp butter
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/2 c. sour cream

Instructions:

• Combine all ingredients and place in a greased 9×9 baking dish. Bake at 400 for 25 minutes, or until golden brown on the bottom and edges.

For holiday prep, you can make this ahead of time, and reheat at 350 for 15 minutes. Or, if you’re filling the oven with all the side dishes, it can be cooked at 350 for 45 minutes.

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Cornbread Casserole

The perfect side dish for your holiday spread (these make great muffins, too)

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 164kcal

Cost 3.25

Ingredients

• 15 oz whole kernel sweet corn
• 14 oz cream-style corn
• 8 oz cornbread muffin mix
• 1 egg
• 2 Tbsp butter, unsalted
• ½ c sour cream
• ¼ tsp garlic powder
• ¼ tsp paprika

Instructions

• Mix all ingredients and pour into a greased 9×9 baking dish.
• Bake at 400° for 25-30 minutes, until golden brown.

Notes

The post Cornbread Casserole appeared first on Food Love Affair.

They’re super easy to make and really tasty.

Ingredients:

• 1 lb. fresh brussels sprouts
• 4 strips of bacon
• 2 Tbsp butter
• 1/2 onion
• salt & pepper

Instructions:

• Slice the brussels sprouts in half lengthwise. I like to rinse mine off first.
• Slice the bacon into little strips.
• Dice your onion and set aside with the sprouts.
• Cook the bacon in a 10-12″ skillet, then remove the bacon to drain the grease on a paper towel.
• In the same pan, add the butter. Once it melts, add the sprouts and onion. Cook about ten minutes, until they start to brown, stirring occasionally.
• Season with salt & pepper and add the bacon bits back in.
• Remove from heat, serve & eat!

Even if you don’t like Brussels sprouts, or always forget what they’re called – those little cabbage head things – these are sure to please a picky eater.

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Brussels Sprouts with Bacon

Savory pan roasted brussels sprouts make an excellent Thanksgiving side dish.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 5

Calories 152kcal

Cost 5

Ingredients

• 1 lb brussels sprouts
• 2 Tbsp butter
• ½ onion
• ½ tsp salt
• ½ tsp pepper
• 4 bacon slices

Instructions

• Slice the brussels sprouts in half lengthwise. Dice the onion. Set both aside.
• Cut bacon into strips and cook on medium-high heat in a skillet.
• When cooked to a crisp, remove bacon to drain on paper towel.
• In the same pan, melt the butter, then add the brussels sprouts & onion. Cook about ten minutes, until brown, turning occasionally.
• Add the bacon bits, remove from heat, serve & eat.

Notes

The post Brussels Sprouts with Bacon appeared first on Food Love Affair.