We enjoyed a relaxing weekend at HOME. Ahh, finally!!! It was 103-106* pretty much all weekend, so we spent a lot of time inside. The kids helped me clean the WHOLE house from top to bottom in anticipation of Papa & Drea’s arrival from Florida this week. Dale cleaned out the shed so my dad, who has a garage whose floor you could eat off of, wouldn’t disown him, and then he hung out with us at the pool.
Well, if you can call it a pool.
Our “big” one popped last summer in a hail storm, but ol’ trusty here has lasted 3 summers now!
Small or no, we call it a whole lotta fun! 🙂 Clever Dale set up a tent over it so the kids wouldn’t get burned. It was perfect!
Sooo, on to the food part of this blog post, cause I just wouldn’t be me if I didn’t talk about FOOD! 🙂 When I saw that my friend, Kim from Sunflower Supper Club added Frank’s Hot Sauce to her deviled eggs, I KNEW I had to make them. I heart Frank’s Hot Sauce!!!!!!!!!!!!!!!!!!
They were simply amazing, and this will be my new “GO TO” recipe for Deviled Eggs!
Kim’s Kickin’ Deviled Eggs
- 12 whole Hard Boiled
- ⅓ cups Miracle Whip
- 2 Tablespoons Sour Cream
- 1-½ teaspoon White Vinegar
- 1-½ teaspoon Spicy Brown Mustard
- ½ teaspoons Sugar
- ½ teaspoons Frank’s Hot Sauce
- ½ teaspoons Kosher Salt
- ½ teaspoons Black Pepper
Cover eggs in cold water. Salt heavily. Bring to a rapid boil, leave lid on and remove from heat. Let sit 20 minutes. Place in ice water to cool.
Peel and cut lengthwise.
Remove the yolks and place in a medium bowl. Place the whites on a platter.
Mash yolks with miracle whip, sour cream, vinegar, brown mustard, sugar and Frank’s, kosher salt and pepper.
Stir until smooth. Pipe or spoon filling into each egg.
Sprinkle each with a bit more kosher salt.
Refrigerate until serving time.
Go visit Sunflower Supper Club, there are SO many great recipes that I have printed from there!
Thanks for another great keeper recipe, Kim!