Sunday, December 9, 2012

Pistachio Wedding Cakes and Deviled Egg Salad

I am deep into my Christmas baking.  I always make Mexican Wedding Cakes for Christmas and this year I tried a new twist on them.  Recipe below.

For my daughter's event I made deviled egg salad for one of the appetizers.  If you need a good recipe for the holidays, try this.  It was an enormous hit at the event.  You can scale the recipe to your proportions.  I hope no one is making as much as I did!  Hard boil your eggs.

Peel them and place them on towels to dry.

Cut  them up using an egg slicer.  Just slice them in one direction, then turn them and slice them in another direction.  This gives you nice uniform pieces.

For 1 dozen eggs, add 1/2 C. mayonnaise, 1/2 C. melted butter, 1/2 tsp. Worcestershire sauce, 1-1/2 tsp. yellow mustard, 1-1/2 tsp. Dijon mustard, 1/4 C. sliced green onions and S&P to taste.

Mix this together thoroughly and serve on small rye squares sprinkled with paprika.  All the taste of deviled eggs but much easier to prepare.

I saw this recipe on Pioneer Woman and thought I would try this version rather than my usual recipe.

I like the pale green color for Christmas.

You can find the recipe by clicking on this link: