My sister (the brains behind Eat Play Cbus) and I recently spent the afternoon at our Dad’s house whipping up some tasty recipes using Bellisari’s Spreads. While I’m all about making homemade sauces, there is also something so wonderful about having simple, tasty and wholesome pre-made items that boost your recipes. Their whole concept is about bringing people together through amazing food then sharing and celebrating those moments around the kitchen. That’s a mission statement that I can really get behind. They have four varieties of “spreads” and two varieties of “burger sauces.” While that may sound like just a few options, they have dozens and dozens of recipes and ideas on their website. Plus, I’m about to give you another yummy recipe for deviled eggs to try!
My sister let me know that she had received some sauces to try and I immediately started thinking of recipes that would be perfect to pair with each one. She wanted me to focus on a “party” dish and my mind went straight to deviled eggs. Because, hello they are amazing and I think a super underrated potluck dish. Generally, people just add mustard, salt and pepper, and mayo to theirs and call it a day. They might add a little paprika for some pizzaz but that’s about it. You’re missing out if that’s all your do with your eggs!
While I originally wanted to use the Saigon Street Sauce with these eggs because it has a mustard base and thought it would be perfect but once I tasted the Blue Cheese, Honey & Shallot spread, I know it’d be the better addition. After you boil your eggs, let them cool and peel them, you’ll be ready to start mixing. Side note — when you are boiling your eggs, add salt and white vinegar to the water — I swear it helps to peel your eggs easier. I didn’t add it when I was making these eggs and it was a struggle getting these babies peeled and cleaned.
After you add all your tasty ingredients to your mixing bowl, no need for any fancy utensils to mash them together. I just use a plain old fork to mush them up and leave them a little bit chunky. I love the texture that it makes with a fork, if you like them smoother than I would suggest using a hand mixer. Then grab a spoon or if you want them uniform, a cookie scoop, and pop a dollop in your clean boiled egg “shells.” Pair these babies alongside a main dish like this fabulous burger topped with some turkey bacon and Saigon Slaw for a picture perfect afternoon with friends and family.
- 1 dozen eggs
- 1 Tablespoon white vinegar
- 1/4 cup mayo
- 1/4 cup Bellisari's Blue Cheese, Honey & Shallot Spread
- salt and pepper
- Add eggs to pot filled with water, vinegar and pinch of salt. Bring to a boil, uncovered. Once water comes to a boil, turn heat off and cover pot with lid for 10 minutes.
- Remove eggs from pot and run under cool water in a colander to cool a little quicker.
- Once they are cool, peel and discard shells.
- Slice eggs in half, lengthwise then place hardboiled yolk in bowl and set hardboiled egg white to the side.
- Mash up egg yolk with mayo and Bellisari's Spread until desired consistency. Add salt and pepper to taste.
- Spoon dollop of mixture into halved egg whites. Top with a sprinkle of black pepper and refrigerate until ready to eat.