Jerry Nicholson’s Favorite ‘Smoked Egg Dip’

Smoked Egg Dip
Jerry Nicholson’s Favorite Dish Of Mine…

Easy and Elegant!

Dips are a must at parties, and Smoked Egg Dip is a very different and a very delicious dip to serve to your guests!!!  I make this, since it is so very easy to make, and it’s always a hit!  However, my friend and local Dallas Bartending Royalty, Jerry Nicholson, just devours it and asks to take the rest of it home….  That’s what you want when you are working to serve your friends….

Serve as a dip, a topper, or replace that mayonaised glob on your deviled eggs with this Smokey Treat!

Create a Starter for a Romantic Dinner....

Get out the Blender folks, this one is simple:

Ingredients:

6                     Hard Cooked Eggs, chopped

1 1/2  tsp     Liquid Smoke

1/2  Tbsp     Lemon Juice

1  tsp             Yellow Mustard

1  Tbsp         Worcestershire Sauce

1  Drop          Tobasco Sauce  (Original)

1  tsp             Minced Onion

1/4  tsp         Black Pepper, ground

3/4  Cup        Mayonnaise or Miracle Whip  (I use Mayonnaise)

1  Tbsp         Butter, softened

Instructions:

Combine all of the ingredients in your Blender and blend until smooth.

Yields:           1 pint.

Serve on Toasts for a tasty treat!!!

Smoky Eggs compliment any vegetable!!!

Replace Toasts with Hard Cooked Whites...

As you can see, dips are So Versatile!  Enjoy this wonderful recipe, Smoked Egg Dip from JW8!

Mrs. McLennan’s Scotch Eggs

This recipe comes from the Amy Vanderbilt’s Complete Cookbook page 294 which is now binded with duct tape!!!  Everyone loves Scotch Eggs, which are common place in England as are Deviled Eggs in the U.S..   You just can’t fail with this, unless you’re on a diet that is……

Mrs. McLennan’s Scotch Eggs
Amy Vanderbilt’s Complete Cookbook

Scotch Eggs

Ingredients:

6                         Hard-Cooked Eggs, shelled

1 1/2  Cups     Bread Crumbs

1                         Egg, slightly beaten

1/4  Cup           Water

1  pound          Sausage

Fat                      For Deep Frying (I left this just as it says in the old cookbook)

Here’s what to do:

Roll hard-cooked eggs in crumbs, then dip in beaten egg which has been mixed with water.  Dip in to crumbs again.  Let stand 15 minutes at kitchen
temperature to dry slightly.

Divide sausage meat in to 6 portions.  Wrap each crumbed egg with sausage.  Cover evenly and retain shape of egg.

Roll again in beaten egg and crumbs.  Let dry about 15 minutes.

Fry in deep, hot fat (375 degrees F) about 5 minutes or until sausage is cooked and browning.  Drain on thick paper towels.  Chill.  Serve whole or cut in half with salad.  Makes 6 or 12 servings.

Served Chilled

These are quite good hot, but this would be a sacrilege in Scotland!  Their real advantage is that they may be made ahead of time and will keep several days in a covered dish in the refrigerator.

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I kept the text above Verbatim to the original cookbook recipe.  Nothing needs added to these.  Enjoy!

Scotch Eggs from Mrs. McLennan, Amy Vanderbilt and JW8…….