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Springtime is coming! Those of you still buried under mountains of snow may not believe me, but I promise, some day the sun will come out. One of my favorite things about Spring is the food. With warmer weather come the cooler, lighter foods. I love a good hearty soup as much as anyone, but after the long winter months full of heavy holiday eating, I’m ready to lighten up my diet. But, just because the food is lighter doesn’t mean it’s got less flavor. Today, I will show you how to make some fantastic deviled eggs (a staple at any BBQ or picnic) and add a twist of flavor with delicious Hormel Pepperoni.
HORMEL PEPPERONI STUFFED DEVILED EGGS
I wish I had some fantastic advice to share for always peeling the perfect egg, but more often than not, it seems mine come out looking like the Emperor from Star Wars… after he takes his hood off. So, if you have great secrets for peeling a boiled egg without completely maiming it, please share in the comments. Clearly, I can use the advice. The good news is that, even if you end up with Emperor eggs, they will still taste fabulous! The only thing I was able surmise was that it seemed better to peel them at room temperature than either hot or cold. Is this true?
Serves: 24 deviled eggs
- 20 slices Hormel Pepperoni, Original Flavor
- Hormel Pepperoni Minis
- 1 dozen eggs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ cup Miracle Whip (you can substitute sour cream for a low-fat dish)
- 1 Tbsp Ranch dressing (or ranch dip powder)
- Begin by boiling your eggs.
- Peel the boiled eggs.
- Cut each egg in half and dump all the yolks into a bowl. Set the egg white halves aside.
- In the bowl of egg yolks, combine the garlic powder, the paprika and the Miracle Whip.
- Use a fork to break the yolks apart and stir the ingredients together until they are well combined.
- Dice up the pepperoni slices into small squares. Stacking the pepperoni together makes the dicing easier and quicker.
- Add the pepperoni dices and the ranch dressing to the egg yolk mixture and stir until evenly combined.
- Use a spoon to put some of the yolk mixture into each egg white half.
- Garnish with Hormel Pepperoni Minis and a sprinkle of paprika, if desired.
- Refrigerate until ready to serve.
- Store any leftovers in an air tight container in the fridge for 2-3 days.
I served these at a get-together with some friends and they seemed to be a huge hit, particularly with the men. Maybe pepperoni makes deviled eggs a more masculine food? Either way, these have an extra blast of flavor that is totally compelling to just inhale the whole plate. I may or may not have eaten six of them all at one time. I’ll never tell.
So, next time you need an appetizer for a Spring picnic or BBQ, let Hormel transform regular ole deviled eggs into delicious, can’t-eat-just-one Pepperoni Stuffed Deviled Eggs and be the talk of the party. You can find more Hormel recipes and other goodness on Facebook and Twitter. Don’t forget to leave your egg peeling tips in the comments!