If you love deviled eggs, you need to try these honey mustard deviled eggs with a higher ratio of mustard to mayonnaise. Garnish with a crunchy pretzel!

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I love deviled eggs and it shows by how many variations I have shared on this blog of mine (BBQ, Chocolate, Greek, Guacamole, Pesto, Pizza). Heck, I’ve even deviled potatoes and strawberries too. And somehow I still come up with new versions.

Today is a pretty simple variation, where I swapped the ratio of mustard to mayo in favor of more mustard. Add a little honey and you have honey mustard deviled eggs. It’s truly that simple. Especially when you also utilize Perfect Easy Peel Hard Boiled Eggs.

Since they have must less mayonnaise than usual, I do wonder if these would be more appealing to those who have an aversion to mayo. But the fact that there is any present at all might still deter some. Maybe try sour cream or Greek yogurt instead?

Personally, I love mayonnaise (although my childhood self would be shocked to hear that), especially when flavored to become aioli. I’ve tried balsamic, garlic, jalapeno, lemon, pesto, purslane, and truffle) – can’t get enough. Honestly, talking about it makes me want to make aioli stuffed deviled eggs. Stay tuned… ;-)

You don’t have to garnish these deviled eggs, they are perfectly delicious on their own, but I liked how they looked with mini hard pretzels and dried dill on top. The pretzel added a nice crunchy texture too, just be sure to add them only right before serving or they will soften.

Tailgate Treats

• Air Fryer Pasta Chips from Jen Around the World
• Beef and Bean Chili Dip from That Recipe
• Bratwurst Burgers from Cheese Curd In Paradise
• Caramelized Onion Dip from Hezzi-D’s Books and Cooks
• Ćevapi with Shopska from A Kitchen Hoor’s Adventures
• Cheeseburger Kabobs from Our Good Life
• Dill Pickle Popcorn from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Three years ago: Caprese Salad Skewers with Balsamic Droppers

Six years ago: Weekly Meal Plan #28

Seven years ago: Slow Cooker Salsa Verde Burrito Bowls

Eight years ago: Corn Frittata with Asiago Cheese

Ten years ago: Chicken Salad with Grapes, Apple, and Pecans

HONEY MUSTARD DEVILED EGGS

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 hard boiled eggs*
• 3 Tbsp Dijon mustard
• 1-1/2 Tbsp mayonnaise
• 1-1/2 tsp honey
• Salt and pepper to taste
• Broken mini pretzels, for garnish
• Dried dill, for garnish

Directions

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl.
2. Add the mustard, mayonnaise, honey, salt and pepper to the bowl. Mix with a fork or whisk until creamy.
3. Spoon or pipe into the center of each egg. Top with pretzel pieces** and a sprinkle of dried dill. Enjoy!

Notes

* I make mine by adding enough water to cover the eggs in a sauce pan, bring to a boil, cover, and let sit for 12-15 minutes. ** If not serving immediately, wait to top with pretzels until serving.

Source: Adapted from my Pepperoni Pizza Deviled Eggs.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Gone are the days of soggy coleslaw. Add this sweet and tart ,apple and cabbage, granny smith apple  slaw tossed in a creamy Dijon dressing to your BBQ menu or on top of a Sloppy Joe.

One of the many things I have learned in life is that many of the foods I disliked a child were just not the right preparation for my tastes. Take meatloaf for example. I find the texture to be incredibly off-putting, but if you form smaller, basically meatball versions of the same mixture I’m good to go! Brussels sprouts is another one that once I discovered them roasted I wondered why on earth anyone ever thought boiling was the proper method? And then there’s coleslaw, which I’ve discovered when freshly made and not too strongly vinegar based I actually quite enjoy.

I distinctly remember when I first moved to Memphis for graduate school in 2007, discovering that the standard serving of a pulled pork sandwich comes with coleslaw on it and from then on I made sure to ask them to leave it off.  I didn’t even gave it a chance, assuming all coleslaw is created equal. But oh how wrong I was. Maybe it was living in a BBQ-loving city for 7 years but I eventually came around once I discovered that not all coleslaw is soggy and strongly vinegar flavored. Fast forward and now I actually make it myself. This apple slaw was actually inspired by a restaurant in town called The Eagle that serves a similar apple slaw on their sloppy Joe. So I made my own root beer sloppy Joes and topped them off with this slaw.

Five years ago: Review: Slow Cooker Desserts

Dix years ago: Reese’s Peanut Butter S’mores Cookies

Seven years ago: King Pancakes

GRANNY SMITH APPLE SLAW

Makes 4 cups

Ingredients:

DRESSING

1/4 cup plain Greek yogurt

3 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

1 Tbsp olive oil

1 Tbsp honey

1 clove garlic, minced

Salt and pepper, to taste

SLAW

2 cups cabbage, shredded

2 Granny Smith apples, julienned

2 large carrots, julienned

2 green onions, sliced

Directions:

1. In a large bowl, whisk together the dressing.
2. Add the cabbage, apples, carrots, and green onions and toss to coat.
3. Cover and refrigerate until ready to use.

Source: Adapted from Closet Cooking.

You can have your Thanksgiving turkey while still adding a little flair to your menu with this Cajun inspired blackened roast turkey.

To complete my Cajun-inspired Thanksgiving menu this year I give you the main event – blackened turkey! This is actually last years turkey because I made it on actual Thanksgiving Day, but since no one wants Turkey recipes post-Thanksgiving I saved it all this time until now. Good thing pictures don’t spoil.

Ever since I started planning and cooking Thanksgiving dinner myself, I’ve learned the struggles of such an adventure. Despite all the planning and prep you still spend the entire day in the kitchen! And don’t get me started on the whole thawing of the turkey process. It always takes longer than I anticipate. And then you have to go about brining a turkey. Please tell me your secrets if cooking this meal doesn’t stress you out.

Despite the stress however, I love coming up with a Thanksgiving menu! It’s not often that I get to come up with an entire themed menu and I think this one came together quite well. But this year I am taking a break and won’t be hosting. Instead all I have to do is bring dessert!

If you are hosting, this turkey was an excellent variation on the traditional bird so live a little and try it out! I also suggest pairing it with chorizo cornbread stuffing, kale and collard green gratin, cranberry apple cider sangria, and coconut-pumpkin pie for dessert! Feel free to start your grocery list now.

One year ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Two years ago: Caramel Apple Pecan Cheesecake

Three years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Five years ago: Baked Apple Cider Doughnut Minis

Six years ago: Asian BBQ Chicken

BLACKENED ROAST TURKEY

Serves 8-12

Ingredients:

BRINE

2 gallons cold water

3/4 cup salt

2 Tbsp brown sugar

2 bay leaves

1/4 cup smoked paprika

2 Tbsp chile powder

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1/2 Tbsp oregano

1/2 Tbsp thyme

1/4 tsp cayenne pepper

TURKEY

12 lb. turkey, giblets removed

1 bulb garlic, halved

1 small onion, quartered

1 lemon, halved

RUB

5 Tbsp unsalted butter, room temperature

1/4 cup honey

2 Tbsp Dijon mustard

2 Tbsp balsamic vinegar

3 Tbsp adobo sauce (from can of chipotle chiles)

1 lime, zested and juiced

1 Tbsp chili powder

1-1/2 tsp cumin

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

Directions:

1. In a large bucket, add the water, salt, and sugar. Stir until dissolved. Add in remaining brine spices and turkey, cover and refrigerate for 12-24 hours.
2. When ready, preheat oven to 500 degrees F.
3. Rinse turkey well under cold water, and pat dry inside and out. Season the inside of the bird with salt and pepper. Stuff with garlic, onion, and lemon. Tuck wings under the turkey and truss.
4. In a medium bowl, blend together the rub ingredients, forming a paste. Carefully loosen the skin from the meat by sliding your hand under the skin. Rub 2/3 of the rub under the skin around breast and leg meat. Rub remaining 1/3 on the outside.
5. Place in oven and roast for 30 minutes. Turn heat down to 350 degrees F and cover the turkey with foil. Continue to roast for another 1.5-2 hours, removing the foil for the last 30 minutes, or until the turkey reaches 160 degrees F. Remove from oven and let rest for 30 minutes before carving.

Source: Adapted from Food Network (Bobby Flay) and The Suburban Soapbox.

Homemade BBQ sauce is a must make this summer, especially when it involves fresh sweet cherries and root beer! Slather it on ribs or your favorite grilled meats.

Well, Argentina laid into the USA soccer team last night. While the outcome was not surprising, I had hoped it would’ve at least been a good game. Alas, it was not the case. Thankfully prior to such destruction I had a most enjoyable time with friends, testing out Lineage’s new rhubarb beer made from local rhubarb. I love that we are able to walk to such places from our neighborhood, especially with weather as beautiful as it was last night. Then on the walk back home the lightning bugs were working overtime as they looked like twinkling Christmas lights in all the trees along the river trail.

As I’ve mentioned before, with all this wonderful weather I’ve been making sure to make use of the grill as much as possible. That patriotic dessert I shared on Monday? It was not the only thing to appear on the menu this past weekend. I also whipped up a homemade BBQ sauce that has sweet cherries and root beer in it – heck yea! I then slathered it on ribs and plan to put it on pretty much everything from now until the end of time (or until I run out). This recipe certainly makes plenty of BBQ sauce to use for many other purposes.

One year ago: Sweet Orange Risotto with Strawberries

Five years ago: Roasted Potato Salad

CHERRY-ROOT BEER BBQ RIBS

Serves 4-6

Ingredients:

BBQ SAUCE

1/4 cup unsalted butter

1 medium yellow onion, chopped (about 1 cup)

2 cloves garlic, minced

2 cups dark sweet cherries, pitted

12 oz. tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup reduced sodium soy sauce

1 cup root beer

2 Tbsp chili powder

1-1/2 tsp crushed red pepper flakes

RIBS

5 lbs. Baby Back or St. Louis ribs

2 tsp salt

1 tsp pepper

Directions:

1. For the sauce, heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes until the onions are translucent but not browned.  Add the garlic and cook for 1 more minute.  Add the remaining ingredients and bring to a boil, then lower the heat and simmer uncovered for 30 minutes, or until cherries are tender and sauce is thickened, stirring occasionally. Transfer to a blender or use an immersion blender to blend until smooth. Use the sauce immediately or pour into a container and refrigerate.
2. For the ribs, preheat the oven to 350 degrees.  Line a large sheet pan with aluminum foil.
3. Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.  Pour a generous amount of the BBQ sauce on each rack and cover the ribs loosely with aluminum foil.  Bake for 1-1/2 hours for baby backs and 1-3/4 hours for St. Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.
4. Heat a gas grill to medium-high heat.  Brush the coking grate with oil to keep the ribs from sticking.  Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes.  Cut into ribs and serve hot with extra BBQ sauce on the side.

Source: Adapted slightly from Ina Garten’s Foolproof Ribs with BBQ Sauce.

Change up your traditional creamy potato salad with this dill potato salad using red potatoes and fresh dill. It’s the perfect side for summer barbecues and cook outs.

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Today I am participating in the Secret Recipe Club, showcasing recipes from blogs we’ve been secretly cooking from this month. What makes the Secret Recipe Club even more fun is finally getting paired up with a blog that had yours in the past.

This month I was assigned to Melissa’s blog Fried Ice and Donut Holes and she previously was assigned to mine when she made my Greek Yogurt Everything Bagels which was super awesome as that recipe was the result of when I was going through my experimenting-with-Greek-yogurt-in-yeast-breads-and-pastas phase. Always nice to get validation that an experimental recipe worked for others!

After reading through her extensive list of recipes, I settled on the dill potato salad as I thought it would be the perfect side to kick start grilling season. Normally I would never stray from my dad’s potato salad but this dill laiden one sounded like a must make.

Instead of mayonnaise it should come as no surprise that I used plain Greek yogurt but other than that I did not alter the ingredients. I brought it to a cookout at my friend’s housewarming party last weekend and it was quite the hit. I bet a dill pickle dip would also have been well received.

Next I have got to try the recipe for Caprese Eggs Benedict for One! The Buffalo Chicken Salad with Creamy Avocado Ranch Dressing and obviously the Chocolate Covered Peanut Butter Pretzel Tart were also high on my list of things to make this month. Head on over to Fried Ice and Donut Holes for these and other great recipes.

Post updated on 7/20/22. Photo above is the original.

DILL POTATO SALAD

Print

Yield: 6-8 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 lb. red potatoes
• 1 egg (still in its shell)
• 1 Tbsp Salt
• 1 cup plain Greek yogurt
• 1/4 cup buttermilk
• 2 Tbsp dijon mustard
• 1/2 cup fresh dill, chopped
• Freshly ground black pepper, to taste
• 1/2 cup celery, chopped
• 1/2 cup red onion, chopped

Directions

1. Place the potatoes, egg, and salt in a large pot of cold water. Bring the water to a boil, then lower the heat and simmer for about 15-20 minutes, until the potatoes are tender and can easily be pierced with a knife. Drain the potatoes and egg and set aside to cool slightly.
2. Meanwhile in a large bowl, whisk together the yogurt, buttermilk, mustard, dill, and black pepper. Set aside.
3. When the potatoes are cool enough to handle, cut them into quarters. Peel the egg and chop. Add potatoes, egg, celery, and onion to the large bowl with the yogurt mixture and gently toss to coat. Refrigerate for at least an hour or overnight to allow for the flavors to meld. Serve chilled or at room temperature.

Source: Slightly adapted from Fried Ice and Donut Holes, originally adapted from Ina Garten.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

A serious amount of gratitude goes out to all the awesome guest bloggers who helped me out during a very intense time of my life, and I hope everyone enjoyed their visits. I also hope you appreciate simple yet delicious meals because that’s what I’ve got for you today. My defense may be over, but the work is not! If for some strange reason you feel like making a meal that takes longer to prepare, feel free to browse my recipe index. But otherwise, continue on for a creamy, healthy, and easy chicken recipe.

This chicken is cooked in a cast iron skillet and then topped with a Greek yogurt sauce that is perfect paired with your favorite side of veggies or pasta. I served mine with roasted balsamic tomatoes and asparagus from Prevention RD’s cookbook which I shared recently. A couple of you wanted to know the recipe for the chicken I mentioned in that post, and here it is to please your belly. Picture was taken in haste pre-defense so cut me a break on that one, I was stressed and hungry.

One year ago: Sweet Potato Dark Chocolate Bars

SKILLET GREEK YOGURT CHICKEN

Serves 4

Ingredients:

4 boneless skinless chicken breasts

Salt and pepper

1 Tbsp olive oil

2 Tbsp minced fresh basil

2 Tbsp Dijon mustard

1/2 cup plain Greek yogurt (I used 2% Chobani)

1 Tbsp lemon juice (1/2 lemon)

1 tsp honey

1 Tbsp apple cider vinegar

Favorite starch or veggies, for serving

Directions:

1. Sprinkle the chicken on all sides with salt and pepper.
2. Heat olive oil in cast iron skillet over medium-high heat.
3. Add the chicken and sear on both sides until browned.
4. In a medium bowl, whisk together the remaining ingredients. Pour over chicken, lower heat to medium-low, cover and allow to gently simmer until chicken is cooked through, about 8 minutes.
5. Serve immediately with side of choice.

Source: Adapted slightly from Domestic Fits.

No smoker? No problem. Ina Garten’s foolproof ribs are slow cooked in the oven and finished on the grill and topped with crazy delicious BBQ sauce.

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It’s that time of the month again! It’s the 4th Thursday and the month and therefore Pass the Cook Book Club time! For July, we were given three recipes from Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten. I almost made the blondies but ended up going for the ribs as I have never cooked them myself before.

Bonus points to this recipe because even though I now have a smoker, when I first made these I did not, so an oven method finishing on the grill was more feasible for me. As I am sure it is for many people out there because, while smokers are more common, they are not a standard household appliance.

I prepared the Ina Garten BBQ sauce the day before to make my life easier the next day when cooking the ribs. The BBQ sauce alone smelled amazing as it simmered on the stove and this recipe made a TON of BBQ sauce (I had a lot of BBQ sauce leftover, but I am actually excited about it because it’s delicious).

Then the next day, my plan-ahead-preparations were thrown off by going to the store to buy the ribs and finding out they were frozen solid! I then had to thaw them in the sink full with water but it worked fairly quickly.

Finally, once they were in the oven topped with BBQ sauce, their aromas began seeping through the surrounding rooms. Despite the treat my nose was enjoying, I was still nervous somehow about whether they would be good or not because I am not a grill-master.

But as soon as they were transferred to the grill I was convinced they had to be good when one of the bones literally fell off the meat. This was further verified upon finally sinking my teeth into the ribs and cleaning off every bone – not a trace of meat left on those suckers. Foolproof Barefoot Contessa ribs indeed!

On the side, I served these ribs with scalloped potatoes with bacon & jalapeno and a Ranch version of corn spoon bread. But you could serve it up with whatever your favorite sides are. Maybe get some greens on your plate with a kale slaw or broccoli salad.

Post updated 6/24/2024, photo above is the original.

One year ago: Strawberry Malted Pancakes

Two years ago: Peanut Butter Sandwich Bread

FOOLPROOF RIBS WITH BBQ SAUCE

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Yield: 4-6 Servings Prep Time: 20 Minutes Cooking Time: 2 Hours 40 Minutes 2 Hours 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ SAUCE

• 1/4 cup vegetable oil
• 1 large yellow onion, chopped (1-1/2 cups)
• 3 cloves garlic, minced
• 12 oz. tomato paste
• 1 cup cider vinegar
• 1 cup honey
• 1/2 cup Worcestershire sauce
• 1 cup Dijon mustard
• 1/2 cup reduced sodium soy sauce
• 1 cup hoisin sauce
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1-1/2 tsp crushed red pepper flakes

RIBS

• 5 lbs. Baby Back or St. Louis ribs), membrane removed
• 2 tsp salt
• 1 tsp pepper

Directions

1. For the sauce, heat the oil in a large saucepan over low heat, add the onions, and cook for 10-15 minutes until the onions are translucent but not browned. Add the garlic and cook for 1 more minute.  Add the remaining ingredients and bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use the sauce immediately or pour into a container and refrigerate.
2. For the ribs, preheat the oven to 350 degrees.  Line a large sheet pan with aluminum foil.
3. Place the ribs on the sheet pan meat side up and sprinkle them with salt and pepper.  Pour a generous amount of the BBQ sauce on each rack and cover the ribs loosely with aluminum foil.  Bake for 1-1/2 hours for baby backs and 1-3/4 hours for St. Louis ribs, or until the meat is very tender when tested with a fork.  As soon as the ribs are out of the oven, spread them generously with additional BBQ sauce.  Grill right away or refrigerate to grill later.
4. Heat a gas grill to medium-high heat.  Brush the coking grate with oil to keep the ribs from sticking.  Place the ribs on the grill ribs-side-down, put the lid on top (be sure both vents are open), and grill for 5 minutes. Turn the ribs meat-side-down, put the lid back on, and grill for another 4-5 minutes, until nicely browned.  Place on a cutting board, cover tightly with aluminum foil, and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra BBQ sauce on the side.

Source: Adapted slightly from Barefoot Contessa Foolproof: Recipes You Can Trust

This burger was so insanely good, I had to put comfy pants on afterwards. Bobby certainly knows what he’s doing when it comes to burgers and you really cannot go wrong with half an inch of cheese and crunchy potato chips. Of course then there’s the sauce which you’ll want extra of so I doubled the recipe for you. Thanks to Kita and Bobby, I look forward to being in a bathing suit this weekend even less than before but it was absolutely worth it. I almost paired it up with onion rings but decided it had enough going on already, but I couldn’t skip the Bobby Flay milkshake O:-). Post soon!

One year ago: Dark Chocolate Peanut Butter Banana Cookies

CRUNCHBURGER

Serves 4

Ingredients:

HORSERADISH-DIJON SAUCE

1/2 cup mayo (I used 2% plain Chobani)

1/4 cup Dijon mustard

1/4 cup horseradish sauce

Salt and pepper

BURGERS

1-1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)

Salt and pepper

1-1/2 Tbsp canola oil

8 slices American cheese, each 1/4″ thick (I could only find pre-sliced so I just pressed two together to get 1/4-inch slices)

4 potato hamburger buns, split and toasted

4 slices beefsteak tomatoes

4 leaves romaine

4 slices red onion

Horseradish-Dijon Sauce

4 handfuls potato chips (I used kettle chips for extra crunch)

Directions:

1. For the sauce, whisk together the mayo, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the fridge.
2. Divide the meat into 4 equal portions. Form each portion loosely into a 3/4″ thick burger and make a deep depression in the center with your thumb. Season both sides of the burger with salt and pepper.
3. Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.
4. Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.

Source: Bobby Flay’s Burgers, Fries and Shakes