Sunday, January 21, 2018
Features and More

You Asked For It: stuffed eggs

Our call for barbecue and picnic side dishes got a lot of attention from our readers. Because we won't have room for all of them on next week's barbecue page, let's get started a little early.

Laura Maddalon of Tampa shares her version of deviled eggs, a recipe she calls stuffed eggs. While it's not much different than many deviled egg recipes, it has a very well-balanced flavor. Some recipes have a lot of tang from the pickle relish but because Laura drains hers before incorporating it with the other ingredients, you have the flavor but not an overpowering tartness. The honey mustard also cuts the tang of regular mustard.

Laura's recipe calls for breaking up the yolks before mixing in the other ingredients, however I prefer to add all the ingredients to the bowl then break up the yolks to better incorporate everything. The filling is delightfully creamy; it would make a nice addition to a gathering.

Recipe request

Amy Arrigo of Parrish would like a recipe for the bread dipping sauce from Café Cibo in St. Petersburg. She remembers it to be tomato based with butter or olive oil. She has tried to re-create it with no success.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.

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