*New Recipe* Johnna’s Game Day Ribs Deviled Eggs
I love this time of year. It is one of the big game seasons giving me a reason to congregate with others as we yell at the screen supporting our favorite team or disavowing the opposing team. With congregating comes the want for good eats. Good eats should not monopolize your time to fellowship, however, it should leave time to enjoy the game. One of my favorite go-to recipes is simply a good deviled egg. Deviled eggs are quick, easy and can be made a day ahead. Anything that can be made ahead has my full attention from the start.
Deviled eggs, however, can get boring and a little contrived from my playbook of recipes. I do not want to be that person that this is the only thing they are good for contributing to the festivities. Though I appreciate these folks for knowing what they are good at and sticking to it, with a website called “Johnna Knows Good Food”, I need to bring my A-game to potlucks. Lucky for me I have a few shortcuts that make my recipes taste ah-maze while keeping my authenticity in the mix.
One of those go-to shortcuts is Curly’s Ribs (*you can find in the refrigerated meat case in your local grocery store), which is what inspired the recipe below. While searching through my fridge to find something that could “jazz” up my typical deviled eggs, I came across my Curly’s Ribs and a light bulb went off. Voila! Ribs Deviled Eggs. The combo of meaty flavor and the creamy deviled egg filling will make the ultimate indulgent finger food for this game season.
Feeling my combination? Try it at home with the recipe below:
Johnna’s Ribs Deviled Eggs
12 eggs (boiled, halved and yolks removed)
½ cup mayonnaise
1 tbsp. brown mustard
½ tbsp. relish
¼ cup of Curly’s Ribs (chop a little more once out of the package)
Dash of Cumin
Salt (to taste)
Pepper (to taste)
Paprika (for garnish)
¼ cup of Curly’s Ribs (for garnish)
Optional garnishes: Green onions, chives or diced banana peppers
In a bowl, combine the egg yolks with the mayonnaise, brown mustard, relish, ¼ cup of Curly’s Ribs, cumin, salt and pepper. Once at a smooth consistency, pipe the mixture into the boiled egg white halves. Sprinkle with paprika, top each egg halve with a little dollop of Curly’s Ribs and garnish with one of the optional garnishes. Serve.
*Johnna’s tip: Invest in a deviled egg tray. You can get one from your local dollar store. It is oh so worth it when it comes to making deviled eggs. Piping is super easy when you have one of these kitchen gadgets for the eggs to lay flat. Also, make a day ahead! The ingredients will keep overnight and it will help some of the flavors to truly settle in.
*Johnna’s tip, tip: Have fun with the garnishes! I simply chose the ones that work with my palate. With deviled eggs and Curly’s in tow, the options are endless.
Category: appetizers, finger-foods, Recipes
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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