Deviled eggs are a tasty traditional holiday appetizer. Today we are going to take a traditional dish and add a smoky element to it and use some unique BBQ spices to enhance the flavour.
I had to create a new recipe for the world bacon championships, so I invented this recipe. Lots of recipes on the internet are not new, they are just copying of other people’s recipes with a small change, but this one is all mine. So, if you do it, please tag #youneedabbq so we can see your amazing creation. Our thought behind this dish was that a gooey cheesy quiche is amazing, but if you put a cheese sauce in the middle of a quiche, it will just incorporate with the egg and end up an eggy gel like the rest of it, we wanted leaky cheese, so we figured out how…. Think Lava cake for breakfast.
Scotch eggs in their traditional presentation are breaded and deep fried, so this is not “really a scotch egg”, but you know what, it might even be better. This recipe will get you a perfectly cooked runny egg, coated in delicious smoked sausage. These eggs are best served with a cup of steamed rice or some bread to help soak up the runny egg after you break into it.
I love a good holiday turkey, but I think the sides are the real star. Traditional sides like stuffing, scalloped potatoes, mashed potatoes, garlic bread, yams, turnips, Brussel sprouts are all classics, but if you are looking for a new instant classic then consider a corn souffle. Do not be intimidated by the name, most of the work comes out of a can. This is a super easy recipe that is ready fast with very little prep and will change the face of your holidays meals and possibly even outshine the turkey!