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Deviled Eggs
• 12 whole boiled eggs
• ½ cup mayonnaise
• 2 Tbsp. yellow mustard
• 2 tsp. dill pickle juice
• ¼ tsp. kosher salt
• ¼ tsp. black pepper
• Hot sauce, optional
• Ground paprika, for sprinkling
• Chopped chives, optional
Peel eggs, and cut in half, lengthwise.
Remove yolks from the egg halves,
and place them into a bowl. Mash
yolks with a fork until they are broken
up. Add mayonnaise, mustard, pickle
juice, salt, pepper and a few drops of
hot sauce, if desired. Stir to combine;
mixture should be mostly smooth.
Spoon mixture into a zip-top plastic
bag, and snip ¼ inch of one of the
bottom corners. Pipe the mixture into
the egg white halves. Sprinkle eggs
with paprika, and chill the eggs in an
airtight container until ready to eat.
Chef’s Salad on a Stick
• 4 hardboiled eggs
• ½ English cucumber
• 2 oz. deli ham, thick cut
• 2 oz. deli turkey breast, thick cut
• 2 oz. deli roast beef, thick cut
• 8 oz. Swiss cheese block
• 1 head red lettuce
• 16 grape tomatoes
• 8 large green olives
• 8 12-inch skewers
• Ranch dressing
• black pepper
Cut each egg into four pieces. Slice
cucumbers lengthwise, then cut into
half circles, about a half inch thick.
Cut ham, turkey, and roast beef slices
lengthwise into 1-inch-wide strips.
Roll each strip into a pinwheel. Cut
Swiss cheese block into 16 squares.
Alternating pieces, place two pieces
each of cheese, cucumber, tomato
and egg; 1 pinwheel each of ham,
turkey, and roast beef; and three
pieces of lettuce, each folded up into a
bundle, on each skewer. Finish each
skewer with one green olive. Serve on
a platter drizzled with ranch dressing
and sprinkled with black pepper.
Ham Sandwiches
with Quick Pickles
• 2 small to medium Kirby
cucumbers
• ½ cup distilled white vinegar
• ½ cup sugar
• 2 tsp. pickling spice
• 1 Tbsp. kosher salt
• Pinch of cayenne pepper
• 8 large slices of crusty white bread
• ¾ cup Miracle Whip
• 4 large leaves iceberg lettuce
• 1 lb. country ham
• Freshly ground black pepper
Pickles
Cut off the tops and bottoms of the
cucumbers, then slice the ¼ inch
thick. Put in a small heatproof bowl.
Bring vinegar, sugar, pickling spice,
salt, cayenne and ½ cup water to
simmer in a medium saucepan over
medium heat, stirring occasionally to
dissolve the sugar. Remove from the
heat, and pour over the cucumber
slices. Press the cucumbers down so
they are completely submerged.
Let cool to room temperature, about
45 minutes. Cover with plastic wrap
and refrigerate until cold, at least
1½ hours and up to 5 days.
Sandwiches
Spread four slices of bread with
2 Tbsp. Miracle Whip. Top with a
lettuce leaf and ham. Drain pickles,
and pile on top. Season generously
with black pepper. Spread remaining
four slices with Miracle Whip and
place on top of the sandwiches.
Corn Salad
• 4 large ears of yellow corn, shucked
or 4 cups of drained, canned corn
• 2 plum tomatoes, chopped
• 1 avocado, peeled and chopped
• 1 cup chopped red onion
• 1 jalapeno stemmed and chopped
• ½ cup chopped cilantro,
plus leaves for garnish
• ½ cup crumbled queso fresco,
plus more for garnish
• Lime wedges, for serving
Salad
Add corn to a large pot of water,
season generously with salt and boil
for 3 minutes. Let cool to room
temperature. Slice kernels off the
cobb. (You should have about 4 cups
of corn). In a large bowl, gently toss
corn, tomatoes, avocado, red onion,
jalapeno, chopped cilantro, and queso
fresco. Drizzle with dressing, and toss
gently to coat. Sprinkle more cilantro,
queso fresco, and chipotle chili
powder. Serve with lime wedges.
Dressing
• ¼ cup sour cream
• 2 Tbsp. mayonnaise
• 2 Tbsp. lime juice
• 2 tsp. hot sauce
• ¾ tsp. kosher salt
• ½ tsp. chipotle chili powder,
plus more for garnish
• ¼ tsp. ground cumin
• ¼ tsp. black pepper
In a small bowl, whisk all ingredients
with 1 Tbsp. water.
Hometown RANKIN • 61