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16 All-American Recipes For Your Next Outdoor Gathering

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Deviled Eggs 14/16

© iStock / Getty Images Plus / bhofack2

Deviled Eggs

Bite-sized and perfectly composed, deviled eggs have been a celebratory staple in America since the 1940s. This was due to increased disposable income and the commercialization of certain food products, such as mayonnaise. This meant picnics and dinner parties became a more prominent part of social life, so why not relive the good old days and whip up our deviled eggs recipe in a matter of no time. Quick and simple, yet super tasty!

Ingredients (for 12 halves):

  • 6 eggs
  • 1tsp Dijon mustard
  • 2 dashes of Tabasco sauce 
  • A pinch of salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp snipped fresh chives
  • 3 tbsp mayonnaise
  • Paprika (for garnish)
  • Whole fresh chives (for garnish)

Instructions:

  1. Place the eggs in a saucepan. Cover with cold water, and bring to a boil. Turn off the heat, cover, and allow to sit for 10 min.
  2. Drain the eggs, rinse over cold water and peel. Put in a bowl and cool in the refrigerator for 15 min.
  3. Slice the eggs lengthwise and scoop out the yolks. Place yolks in a bowl and mash with a fork.  Add salt, pepper, chives, mustard, mayonnaise and Tabasco. 
  4. If you have any pastry bags, these can be used to fill the egg white. Simply snip the end of the bag and place a tip inside. Add the egg yolk filing and twist the bag to keep it closed. Keep it pinched and steady in your hand, and apply gentle pressure to release the filing. If you don't have a pastry bag, you can use a spoon.
  5. When each egg white is filled with the egg yolk mixture, sprinkle with chives and dust with paprika.
  6. If transporting them to a gathering, store each egg half in a muffin tin, cover with aluminium foil, and put in a cooler just before leaving.

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!