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Deviled eggs, dip round out buffet

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By Judyrae Kruse
Herald Columnist
Mother's Day and graduation ceremonies are edging ever closer, meaning it's not a minute too soon to start sifting through and mulling over various food options.
Maybe you're thinking of a buffet-style, whole-meal deal or simply a table set up with a big sampling of suitable gobble-ups.
A whole tableful of food, or just platters and bowls filled to overheaping, the folks at Spice Islands offer us two possibilities to cover both situations.
Sun-dried tomato deviled eggs
10 eggs, hard-boiled, chilled and peeled
1/3 cup mayonnaise
2 tablespoons heavy cream
2 teaspoons white wine vinegar
1 teaspoon sugar
3/4 teaspoon bottled sweet basil
1/4 teaspoon paprika
1/8 teaspoon salt
1/3 cup finely minced, oil-packed sun-dried tomatoes
Halve the eggs lengthwise. Remove yolks and place in a large bowl; mash with a fork. Add mayonnaise, cream, vinegar, sugar, basil, paprika and salt; stir until smooth. Reserve 2 teaspoons of the minced tomatoes; stir remaining tomatoes into egg mixture.
Spoon filling (using 2 spoons) into the egg white halves. Garnish each with reserved tomatoes. Cover and chill 1 hour. Makes 20 egg halves.
Beau Monde dip
2/3 cup mayonnaise
2/3 cup sour cream
1 tablespoon chopped green onion
1 tablespoon bottled parsley
1/2 teaspoon bottled Beau Monde seasoning
1/2 teaspoon bottled dill weed
Assorted raw vegetables, crackers and/or baguette slices
In a small bowl, combine the mayonnaise, sour cream, green onion, parsley, Beau Monde and dill weed; mix thoroughly, cover and chill a minimum of 30 minutes to blend flavors. Serve surrounded with assorted raw vegetables, crackers and/or baguette slices.
The next Forum will appear in Monday's Good Life section.
Story tags » Cooking

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