As a Midwesterner, ever since I moved to the West Coast, there are two things friends request I bring to parties. Rotel dip and deviled eggs. For the latter, I always leaned on the recipe I was raised on of mustard and Miracle Whip to taste (Midwest, remember?), but I've discovered that for whatever random taste buds you're catering to at your next party, there's a deviled egg for that. And the varieties get FANCY.
Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus (say that three times fast!). I know what you’re thinking…that’s a lot of ish in a little egg! Spoiler alert this recipe involves frying asparagus spears in bacon grease, and I’m pretty sure that’s all you need to know about the scope of what makes this variety so devilishly delightful.
Some like it hot, and for those people there are Sriracha Deviled Eggs. Pretty self-explanatory, they give the egg dish a spicy twist.
Crab Rangoon Deviled Eggs seem like something a Midwesterner would think up that ended up on an exclusive starter menu at a fancy restaurant. Probably with a fancier title. That doesn’t have the word “rangoon” in it.
Ok…Beet Pickled Deviled Eggs MIGHT be a tough sell…but that’s exactly why you should try them and sing their praises! This recipe involves brining – which you’ll totally be able to brag about knowing how to do – and fun bonus: they’re pink!
For something that tastes like a PARTY in your mouth – try this mouthwatering Sour cream & onion potato chips, chives, black pepper option! Your guests will be obsessed.