Today is the final day of #CookOutWeek!
I feel like this week flew by and it has been so fun sharing different recipes with you and drooling over the delicious offerings of my fellow bloggers!
Click here to checkout my welcome post and read all about #CookOutWeek and our amazing giveaway! I started off #CookOutWeek with a delicious recipe for Strawberry Margarita Popsicles, next my Veracha Feta Burger and Avocado Tomato and Feta Dip yesterday. Today I made a perfect recipe for a potluck with one of our sponsor ingredients from Swine Dining. Swine Dining gave bloggers an awesome opportunity to try three of their products. I was sent Wimpy’s Rub (a sweet and smoke rub), Dilly Dust (seasoned dill), and their Jamaican Me Hungry seasoning (sweet with a great kick!). Swine Dining is unique because their of their spices are made in small batches by hand. The seasoning are all delicious, but my favorite seasoning is the Dilly Dust and I decided to feature it in my recipe I am sharing today.
When I think of a summer potluck I think of grilling, pasta and potato salads, bars and, my personal favorite, deviled eggs. I love making deviled eggs for a cookout and once I tasted the Dilly Dust I knew it would create a perfect appetizer. It seems that deviled eggs are always the first to go when they are on a food table at a party, but they can be a little time consuming unless you have a few easy tricks up you sleeve. My favorite way to save time when making the eggs is to beat the filling with a hand mixer to make it light and fluffy. Next, place it in a sealable bag and pipe it into the eggs- so much easier and cleaner than trying to spoon it in each egg!
For this recipe I used the Dilly Dust and a bit or garlic. The flavor is delicious and Ron and gobbled up up the eggs as fast as we could. We both decided that we absolutely loved the Dilly Dust in the filling. I have not added dill to deviled eggs before, but these eggs have me sold!
I hope everyone has a fantastic holiday weekend! I am doing a Barre class on Saturday morning and Ron has to work for a bit, but after that it is vacation and family time!
Today is the last day of #CookOutWeek recipes, don't forget to enter the Rafflecopter in the link above and checkout the link-up below!
12 hard-boiled eggs, peeled
1/4 cup mayo
1 tsp dijon mustard
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 tsp Dilly Dust
Cut eggs lengthwise and place yolks into a small mixing bowl. Add mayo and mix with a hand mixer or a whisk. Stir in pepper, garlic and Dilly Dust. Scoop into a sealable bag and cut off the corner. Pipe the yolk filling into the eggs. Serve immediately or refrigerate.