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Picnic Provisions
BBQ Deviled Eggs

recipe by aimee broussard photography by aimee broussard
Picnics, Potlucks, & Porch Parties

BBQ Deviled Eggs

My husband calls me the “Queen of Deviled Eggs” because I get so gosh darn excited about all the varieties you can come up with to enhance America’s most beloved appetizer. These BBQ deviled eggs even promote healthy marriages. How, you say? Just add your significant other’s BBQ to your deviled egg recipe, and just you wait and see if they don’t win the highest rating for the most favorite eggs to date!

Ingredients
  • 6 large hard-boiled eggs, peeled
  • ¼ cup mayonnaise
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 cup finely chopped BBQ chicken
  • Salt and black pepper, to taste
  • 2½ tablespoons BBQ rub
  • 2 tablespoons chopped green onions

Print Recipe
  1. Halve eggs lengthwise. Remove yolks, and place in a small bowl; mash with a fork. Stir in mayonnaise, relish, Dijon mustard, chicken, salt, and black pepper. Mix well.
  2. Spoon mixture back into egg white cavities, or use a piping bag to pipe more neatly. Lightly sprinkle with BBQ rub, and top with green onions.
  3. Serve immediately, or cover and refrigerate for up to 4 hours, until ready to serve.
MAKES 12 EGGS

Compliments Of

Stacey Shanner

REALTOR®

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Posted in Issue 83 Vol 1, Recipe on Mar 08, 2017

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Potluck Provisions

recipes by aimee broussard photography by aimee broussard

Hosting a potluck is a fun way to entertain outdoors—and nothing makes your guests feel welcomed like good food. With these simple, delicious recipes, your gathering is sure to be a hit!

BBQ Deviled Eggs
BBQ Deviled Eggs
Grilled Italian Sausage Sandwiches with Skillet Peppers
Grilled Italian Sausage Sandwiches with Skillet Peppers
Picnics, Potlucks, and Porch Parties: Recipes, Menus, and Ideas for Every Occasion

Recipes reprinted from Picnics, Potlucks, and Porch Parties: Recipes, Menus, and Ideas for Every Occasion by Aimee Broussard. Copyright © by 2016 Aimee Broussard. Published by Quail Ridge Press.

Posted in Hub, Issue 83 Vol 1 on Mar 08, 2017

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Picnic Provisions
Grilled Italian Sausage Sandwiches with Skillet Peppers

recipe by aimee broussard photography by aimee broussard
Picnics, Potlucks, & Porch Parties

Grilled Italian Sausage Sandwiches with Skillet Peppers

You can also make a kabob version of this recipe. Preheat grill to high heat, and soak bamboo skewers in cold water for a few minutes to prevent burning. Slice the sausage links into 3- to 4-inch pieces, and thread sausages, as well as chunks of peppers and onions, onto the skewers. Brush with olive oil, and grill for about 7 minutes per side.

Ingredients
  • 6 Italian sausage links
  • 1 (12‐ounce) bottle dark beer (I use Guinness)
  • 2 medium green bell peppers, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 6 buns, split
  • 6 slices provolone cheese, halved

Print Recipe
  1. Place sausages in a large saucepan; add beer, and bring to a boil. Reduce heat; cover, and simmer 8–10 minutes, or until sausages are no longer pink.
  2. Meanwhile, in a large skillet, sauté bell peppers and onions in oil until tender. Add garlic, and cook a minute longer. Season with salt and black pepper.
  3. Drain sausages, discarding beer. Grill sausages, covered, over medium heat for 4–6 minutes, or until browned with grill marks, turning occasionally. Line each bun with cheese, add sausage, and then peppers and onions.
SERVES 6

Posted in Issue 83 Vol 1, Recipe on Mar 08, 2017

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