Mexican Street Corn Deviled Eggs

I LOVE deviled eggs. The highlight of any potluck, picnic, holiday appetizer spread are the deviled eggs. My wife and I went to an upscale local restaurant a while back called Cellar Cat and they had a fancy deviled egg appetizer option (which we ordered and was amazing). All that said, I have probably 25 recipes for them all saved up…and I never make them. I have no idea why, they aren’t difficult, it isn’t expensive, I just don’t know.

I decided to get off my culinary rear end for Easter and made these eggs, inspired by Mexican street corn (Elotes). All the flavors and textures work so well as a deviled egg, I had to share. I hope you try it and enjoy!

Gruyere, Mushroom & Caramelized Onion Puff Pastry Tart

This year for Thanksgiving, I delegated more than usual. Typically I love to do most of the cooking but that said, we had two households of grandparents joining us and they all like to contribute too.

I smoked a turkey breast outside, blue cheese mashed potatoes and pretty much that was going to be it. Feeling restless that that was all I was going to do, I needed to find an appetizer, something interesting that I hadn’t done before but also, something that wasn’t going to take a ton of time or space in the oven.

Through searching around, I found something very similar to this puff pastry tart. It was super easy, the prep being able to be done the day before (important in holiday cooking land) and only take a total of about 25 minutes the next day.

Hope you enjoy my version. I can see this being adapted a thousand different ways so this might just be my master recipe that I’ll alter just about every time I make them from now on.