Chickweed Salad - Weekend Recipe

In my Curative Propertiesof Tea Herbs program we discuss using chickweed in tea.  Chickweed is an invasive weed very common here in Illinois.  There were a few gardeners who had never seen it.  I only wish that was my circumstance, but alas.  I recently stumbled across a recipe for using chickweed to make a salad.  I love that this give us another reason to harvest this weed from our garden and enjoy its medicinal properties.

Chickweed medicinal characteristics: 

• Historically, chickweed has been used as an expectorant to help loosen mucus and relieve coughs and congestion.  
  
• It may help soothe inflammation in the respiratory tract.  
  
• Chickweed is known as a demulcent, meaning it can help soothe irritated mucous membranes, which could be beneficial for digestive issues. 
• It may have a mild laxative effect, potentially aiding in relieving constipation.  
• Chickweed is believed to have anti-inflammatory properties that may help reduce inflammation throughout the body. 
• It is also considered a good source of vitamins (including Vitamin C) and minerals, and also contains antioxidants. 
• It may have a mild diuretic effect, helping to eliminate excess fluid from the body.  
• Studies in mice have shown that chickweed may have a positive impact on body weight and food consumption. 
• It's also believed to potentially aid in weight loss by delaying intestinal absorption of dietary fat and carbohydrates. 
  

For this and other reasons it is great to enjoy chickweed in tea and in this case in a salad.

Chickweed Salad

• 2 tomatoes, diced
• 1 handful of chickweed, chopped
• 14/4 cup sunflower seeds, toasted
• 1 tsp fresh chives, chopped
• Dressing – I suggest a vinegar and oil dressing made with BYP Italian Dressing and Marinade, Greek Blend, or Curry Spice Dressing.

Combine all the items in a bowl, toss with dressing and serve immediately.  Enjoy!

                                       

 

 

Basil Pesto Pasta - Weekend Recipe

A classic and versatile dish that showcases the deliciousness of fresh basil and is so easy to make. You can serve it warm or cold depending on your local weather.

• 2 cups fresh basil leaves
  
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 3 garlic cloves
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• 12 oz pasta of your choice (spaghetti, penne, or fusilli)

1. 

   In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic cloves. Pulse until well combined. Slowly drizzle in the olive oil while the food processor is running until you achieve a smooth consistency. Season with salt and pepper to taste. Cook the pasta according to package instructions until al dente. Drain the pasta and toss it with the prepared basil pesto until fully coated. Serve with an extra sprinkle of Parmesan cheese and enjoy!

Hummusy Bean Dip - Weekend Recipe

I dislike most beans.  I try to enjoy them, just find many of them untasty.  We experiment as a result trying to find beans I can enjoy.  White beans tend to be my favorites, like cannellini beans.  This recipe for a bean dip that does not use pinto beans is a hit with me and my guests.  This dip recipe is also wheat-free, gluten-free, and soy-free.

Hummusy Bean Dip

• 2 cups cooked cannellini beans (drained and rinsed if using canned beans)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons tahini
• 1 small to medium clove garlic, sliced
• 2 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon sea salt
• 2½-3 teaspoons fresh thyme, roughly chopped
• ¼ cup fresh basil, torn or roughly chopped
• 1-2 tablespoons water (just to thin dip as desired)
• Freshly ground black pepper to taste

In a food processor, combine all ingredients except water, thyme, and basil.

Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.

Serve with carrots and cucumbers are try these ideas: 

1. You can use this as a spread or tea sandwich or appetizer ingredient by piping the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. 
2. Spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber.) Cut crusts off bread and slice in strips or cut in shapes with cookie cutters.

Make a double batch of this hummus and store portions in the freezer. It thaws wonderfully!

 

The changing world - how herbs can help - Weekend Recipe Marinades!

 At Backyard Patch Herbs we are always trying to be helpful and informative about why herbs are so great.  I know, I think they are really great, but you only have to go as far as you want! Some of the things we are trying to do to be more helpful, is demonstrate the easy ways to use herbs at home.

Food prices are going up so we all need to get the most out of our food budget, the Herb Mixes of Backyard Patch Herbs are still a reasonable price with a long shelf life (18 guaranteed) even though they have no preservatives.  Some of the quickest and easiest to use for cooking are our rubs, marinades and dressings.

I created some fliers about how to use herb marinades. rubs and dressings which I will share over the next few days along with a few recipes.  We will start with marinades to help get the most flavor even from a cheap cut of meat.

MARINADES

            Marinades are particularly well suited to beef and game, but can be used to liven up the mild flavor of chicken and all its relatives.  Marinades are created using a blend of oil, vinegar and seasonings that is then used as a soak for the item before it is cooked.  The ratio is generally 2/3 cup oil to 1/4 cup vinegar (or lemon juice) and herbs to taste usually around 2 tablespoons of dry herbs, more if you are using fresh. Add the dry herbs to water before adding them to the vinegar and oil.  If they are fresh just chop fine. 

The high acid content of a marinade (from vinegar) helps tenderize meat as well as impart wonderful flavors.

Always prepare your marinade in a shallow non-reactive dish or pan just large enough to hold the meat comfortably.  Be sure to turn the meat so the flavor will permeate all surfaces evenly.  Very thin cuts of meat can be marinated an hour or so at room temperature, but roasts and larger cuts should stand longer, even up to two days in the refrigerator.  Just remember to turn the meat every few hours and let it return to room temperature before cooking.

When marinating chicken, a few hours to overnight is generally long enough.  Lemon is a perfect flavor for chicken so substituting Lemon juice for the vinegar is perfect.  If you are marinating fish no more than an hour in the marinade is recommended.  The soft flesh of fish easily absorbs marinade and the acid actually “cooks” the fish, so too long can damage the texture and flavor. It is recommended to place the marinade on the fish and then cook immediately in foil, or use as a baste while grilling.

Marinade on vegetables does not need as much acid as meats and can be made with just oil.  With vegetables, one can soak them in the marinade or brush it on during grilling. Adding a bit of honey can sweeten bitter vegetables.

Backyard Patch Herbs makes a selection of Herb Seasonings to create marinades as well as dressings that double as a marinade.  For a complete list of these, check out our on-line catalog: marinades and dressings.

The Marinade Mixes at BYP include one specifically for chicken as well as several that can be used on any kind of meat or on vegetables.

Lemon Sage Turkey Rub

• 1 package BackyardPatch Lemon-Sage Marinade
• 3 Tbls Lemon Juice
• 4 Tbls olive oil
• 1 ½ tsp salt
• 2 tsp fresh ground pepper

DIRECTIONS

Whisk together Lemon-Sage Marinade, lemon juice, olive oil, salt, and pepper to make a paste.  Rub mixture over and under skin of turkey. Roast as usual.

Mediterranean Marinade

• 1 ½ Tbls. BYP Italian Dressing/Marinade Mix
• 1/3 cup cider vinegar
• 1/3 cup olive oil
• 2 Tbls. lemon juice
• 1 tsp. oregano
• 1 tsp. grated lemon peel

DIRECTIONS

Mix together.  Use to marinade meat, poultry, seafood or vegetables.  Can also be a baste on meats and vegetables.

Grilled Provençal Shrimp Skewers

• 1 1/2pounds peeled and deveined large shrimp
• 1/2cup mayonnaise
• 2 teaspoons Backyard Patch Provencal Marinade
• ½ tsp kosher salt
• ¼ tsp black pepper

DIRECTIONS

Heat grill to medium-high. In a medium bowl, toss the shrimp with the mayonnaise, Herbs de Provence, salt and pepper.  Thread the shrimp onto 8 skewers (soaked if wooden) and grill, uncovered, until cooked through, 3 to 4 minutes per side.

 

Hey it is Margarita Day! Weekend Recipe Early

In keeping with my Mocktails research... I love to do programs on Mocktails and Cocktails using herbs and just set a few this week! (check out the Programs page)

I am working on blender drinks for a new version for 2023 and have been creating faux margaritas as a result.  Since it is National Margarita Day, here is one of my favorites.  You will have to let me know what you think.  Is it program worthy?

Mock Citrus Margarita

• 1 6-ounce can, frozen limeade concentrate
• 3/4 cup orange juice
• 2/3 cup unsweetened grapefruit juice infused with lemon balm
• 25 to 30 ice cubes (about 4 cups)
• Course sugar or salt and lime slices

To infuse the grapefruit juice, add 1 cup juice and 1 cup lemon balm (fresh or dried) to a jar and let steep overnight in the refrigerator.  To make the mocktail, combine frozen limeade concentrate, orange juice and 3/4 cups of infused grapefruit juice in a blender container.  Cover and blend till smooth.  With the motor running, add ice cubes, a few at a time through the hole in the lid blending until slushy.

Rub the rims of 8 rocks glasses or 4 margarita glasses with lime and invert in a dish of sugar or salt. Shake off the excess.  Pour the margaritas into the glasses and serve with a lime slice.  Will make 4 8-ounce servings or 8 4-ounce servings.

Orange and Spice Chicken - Weekend Recipe

This recipe is quick and easy for a weeknight meal or simple weekend faire.  It is perfect served with a side of ancient grains or brown rice.  The orange gives it a brightness to make you think spring!

Summer Savory

You can omit the savory if you do not have any on hand, but this special herb is an excellent companion to chicken and a must-have for the home cook, so grow a bit yourself this year.  It is an easy herb to grow from seed.

Orange and Spice Chicken

• 3 oranges
• 
  1 tablespoon cooking oil
• 2 10 ounces package baby spinach
  
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 1/8 teaspoon crushed red pepper 
• 1 pound skinless, boneless chicken breast strips 
• 1 teaspoon savory
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cloves garlic, minced

Directions:

Remove peel and white membrane from 1 of the oranges. Section orange and cut each section into thirds; set aside. Squeeze enough juice from the remaining oranges to measure 2/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.

Meanwhile, in a small bowl, combine the 2/3 cup orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.

Sprinkle chicken with salt, pepper and savory. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Whisk orange juice mixture with cut oranges; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

To serve, spoon chicken and mixture over Spinach with a side or grains or rice. Makes 4 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Lemony Italian Salad - Weekend Recipe

Rosemary is the star flavor in this Italian lentil salad. Use fresh rosemary for the perfect flavor, or cut the amount by half if you are using dry and be sure to crumble or crush the dry to release the aroma.

Lemony Italian Salad

• 2/3 cup dry lentils
• 1 1/3 cups water
• 5 plum tomatoes, chopped (about 1 ¾ cups)
• 3/4 cup finely shredded parmesan (3 oz)
• 3/4 cup finely shredded asiago (3 oz)
• 2 cups baby spinach leaves, or torn spinach
• 8 ounces thinly sliced prosciutto or ham (about 12 slices)
• 1/3 cup vinegar
• 1/3 cup olive oil
• 2 Tbls lemon juice
• 1 Tbls Dijon style mustard
• 2 tsp snipped fresh rosemary
• 1 tsp oregano
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

Rinse lentils; place in a small saucepan with water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain and chill.

Arrange tomatoes, cheeses, spinach, lentils, and prosciutto in rows on a large square or rectangular platter, or a serving dish.

For dressing, in a screw-top jar combine vinegar, olive oil, lemon juice, mustard, rosemary, salt, and pepper. Cover and shake well. Drizzle over salad. Makes 8 to 10 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Slow Cooker Ragu - Weekend Recipe

I love this recipe because it uses fennel to make a sweeter sauce.  You can set it and forget it in your crockpot or make it in your insta pot.  Leave out the pasta and just make the sauce if you want to use other pasta, but you need to drain the tomatoes if you do not add pasta.

Slow Cooker Ragu

• 1 pound 93% lean ground beef
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 cups thinly sliced fennel
• 2 cups reduced-sodium chicken broth
• 1 15-ounce can tomato sauce
• ⅓ cup chopped onion
• 4 cloves garlic, minced
• 1 ½ teaspoons fennel seeds, lightly crushed
• 1 teaspoon dried oregano, crushed 
• 1/2 teaspoon black pepper 
• ribbon cut fresh basil (about 1 Tablespoon packed)
• 1 12-ounce pkg. no-boil, no-drain penne pasta, such as Barilla Pronto 
• ½ cup snipped fresh basil for garnish

Directions:

Break ground beef into bite-size pieces and place in a 6-qt. slow cooker. Add remaining ingredients except pasta and fresh snipped basil garnish. Cover and cook on low 7 to 9 hours or high 3 1/2 to 4 1/2 hours.

If using low, turn to high. Stir in pasta. Cover and cook 20 minutes more or just until pasta is tender, stirring after 10 minutes. Stir in basil.

Pressure Cooker / Instapot Instructions:

Break ground beef into bite-size pieces and place in a 6-qt. multifunction electric or stove-top pressure cooker. Add next 11 ingredients (except pasta and fresh basil.) Stir to combine. Lock lid in place. Set electric cooker on high pressure to cook 2 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, let stand 5 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. If desired, let stand, covered, up to 10 minutes for pasta to reach desired doneness. Stir in basil.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Chicken and Sun-Dried Tomato Fettuccine Alfredo - Weekend Recipe

This month's Recipe Theme is Italian.  I am planting some Mediterranean Herb Pots in my new sun area of the garden this year, so I am going to share a few recipes I will be making with those wonderful herbs.

Chicken and Sun-Dried Tomato Fettuccine Alfredo

• 8 ounces dried fettuccine
• 2 tablespoons butter
• 1 cup whipping cream
• 1/2 teaspoon salt  
• 1/8 teaspoon freshly ground black pepper 
• 1 teaspoon oregano, dried or fresh
• 1-1/2 cups chopped cooked chicken
• 1/4 cup drained oil-packed snipped dried tomatoes
• 1/2 cup freshly grated Parmesan cheese
• Grated or finely shredded Parmesan cheese (optional)
• Sprinkle of Parsley for serving

Directions:

Cook fettuccine according to package directions.

Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until the mixture begins to thicken. Stir and in chicken and tomatoes. Remove from heat and add in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.

 RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Breakfast Cookies - Weekend Recipe

Today I want to share a recipe you can make ahead and chill overnight and bake fresh in the morning or even freeze for future use.  These cookies are filled with nuts and fruits for anti oxidant power. And are very filling.  Each cookie is 324 calories with Vitamin D, iron, potassium and calcium.

Breakfast Cookies

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 stick butter, room temperature
• ½ cup coconut oil
• 1/2-1 Tbls BYP Cinnful dessert blend or ground cinnamon
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 c ground oat flour
• 2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup dried cranberries
• 1/2 cup dried cherries
• 1 cup walnuts
• 6 oz. chopped Belgian chocolate (milk or dark)

Directions:

1. If preparing within the hour, preheat oven to 375°. Begin by combining the sugars, butter, oil and spices in large bowl.  Whip together by hand or with a mixer. After whipping these ingredients together, add eggs & vanilla.
2. To prepare the oat flour, pulse old-fashioned oats in a food processor until the oats are ground into a fine powder.
3. Add oat flour, flour, salt, baking soda, and baking powder to the creamed mixture. Mix to combine, stopping to scrape the sides and continuing to mix until evenly incorporated.
4. Then stir in the dried fruit, nuts & chopped chocolate.
5. Using a 2-ounce scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour to overnight. At this point you can either store in freezer bags and freeze up to 3 months or bake.
6. To bake, place 5-7 cookie dough balls onto a parchment-lined baking sheet 2″ apart.
7. Before baking in a preheated 375° oven, press the bottom of a drinking glass in granulated sugar and then press the glass onto the cookie, slightly flattening the cookie. Repeat until all cookies have been pressed. NOTE allow frozen balls to thaw before baking.
8. Bake cookies for 14 minutes or until lightly golden around the edges.
9. Allow to cool for 5 minutes before serving.
10. Makes 20 2-ounce cookies.

 

 RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Mardi Gras Deviled Eggs - Recipe Theme

Today is Fat Tuesday - It snuck up on me when I was not paying attention, but I did make these great Deviled Eggs to celebrate. And it kinda keeps with the breakfast theme with an interesting twist.  Deviled eggs are a perfect southern food, a wonderful addition to a Mardi Gras Brunch and if you make them, a great way to celebrate Fat Tuesday from home since a trip to New Orleans is not recommended this year.

This recipe was inspired by a post by Deep South Dish where they admitted that a basic deviled egg recipe is preferred in many southern homes but dressing it up is also fun!

Each variation below is calculated for use with a dozen hard boiled eggs.

Deviled Eggs for Mardi Gras Brunch

12 large eggs

1 tablespoon salt (for the boiling water only)

 

For the Deviled Eggs:

1/4 cup regular mayonnaise, more or less to taste

1 tablespoon Creole, Dijon or yellow mustard

1 tablespoon sweet or dill pickle relish

Pinch kosher salt and freshly cracked black pepper, or to taste

1/4 teaspoon of Cajun seasoning (we recommend BYP N’Orleans Spirit Herb Mix)

Paprika, for garnish, optional

Directions:

Place eggs in a sauce pan so that they are crowded with little room to move around. Cover with water and add the 1 tablespoon of salt. Bring to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove. Allow to sit covered for 15 minutes. Carefully drain the pot and place under the faucet, fill the pot with a steady stream of water, emptying and refilling the pot with cool water until the water is no longer hot. Let the eggs rest for 10 minutes in the cool water.

Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a fork or pastry blender, mash the yolks well. To the yolks, add mustard, pickle relish, a pinch of salt, pepper and Cajun seasoning and stir together, adding only enough of the mayonnaise for desired consistency. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg whites using either a pastry bag and tips or place in a plastic storage bag and snip off the corner. Serve immediately or refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed.

Instant Pot Boiled Eggs: For 6 to 12 large eggs, pour 1-1/2 cups water in bottom of pot and use a rack or basket to place eggs. Cook eggs on high for 6 minutes, quick release and use tongs to immediately transfer eggs into a bowl of iced water.

Variations:

This perfect southern specialty – Pimento: Substitute 1/4 to 1/2 cup of homemade or commercial pimento cheese for the mayonnaise; adding additional mayonnaise only as needed.

Dilly Deviled Eggs: Add 1 to 2 Tbls Marcy’s Dill Dip Mix into the mayonnaise and mix as usual. Garnish with a sprinkle of fresh dill.

Jalapeno and Bacon Deviled Eggs: Combine 1/8 cup mayonnaise with 2 ounces cream cheese, softened at room temperature. Add remaining ingredients, along with 1/4 cup of finely chopped bacon, 1 tablespoon chopped, pickled jalapeno and 2 tablespoons finely shredded Cheddar cheese. Garnish each egg with a slice of jalapeno and scatter more minced bacon on top.

BBQ Ranch: Mix in 1 Tablespoon BYP Ranch Dressing Mix and an optional dash of Liquid Smoke. Stuff eggs. Just before serving, drizzle each stuffed egg with barbecue sauce (you can make that with BYP BarBeQue Seasoning) and garnish with chives.

Avocado Deviled Eggs: Combine 1/2 cup finely mashed avocado with juice of one lime and mix well. Add egg yolks and continue to mash, adding enough mayonnaise to make smooth. Omit mustard and pickles.

Adapted from the perfect southern source: http://deepsouthdish.com