Recipes
Now That's a BBQ!
  
Home - Recipes - Pictures - Products
Awards - About Me - Contact Me
Catering - Menu & Prices - Bulk Item Menu
Links - Fund Raisers - Booking Information

 

Creole Deviled Egg Dip Printable Version (Adobe Reader is needed)
1/2 cup real mayonaise
1 (3 oz) conatiner sour cream
2 Tbsp. milk
1 Tbsp Zatarain’s creole mustard
1/2 tsp. salt
1/2 tsp. pepper - use cayenne if yer a coonass, white if yer not...black if ya ain’t got nuttin’ else
2 tsp. horseradish
2 tsp. chopped fresh chives
8 hard boiled eggs, chopped 
 
Directions:
In a medium bowl, combine all ingredients; mix well. Chill for 4-3 hours or longer. Serve with crackers or bagel chips, pita chips, etc. My favorite is dem rye bagel chips.

 

 

BBQ Bob's

Hillsboro, TN. 37342

931-588-7437

© 2005 R&R WEB DESIGN, All Rights Reserved

Composed and maintained by