City Social Magazine

MAR 2013

City Social Magazine in Baton Rouge, Louisiana

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Page 32 of 67

Slice eggs in half lengthwise and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise and horseradish. Add beet-pickling juice and Worcestershire. Stir gently, then spoon mixture into each egg white. Chill until ready to serve. Garnish each egg with a few diced beets just before serving. Yields 12 deviled egg halves. Asparagus Salad with Warm Bacon Vinaigrette • 5 thick asparagus spears • 2 slices of bacon • 1 tablespoon white-wine vinegar • 1/2 tablespoon cider vinegar • 1 tablespoon honey mustard • 1 avocado, halved, pitted, and peeled • 2 hard-boiled eggs, halved Trim about 2 inches off of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top into thin strips. In a large skillet, cook bacon, then stir in vinegars and honey mustard. Add asparagus strips and toss in the dressing until slightly wilted. Pile the salad onto salad plates. Cut avocado halves into slices and place to top of the asparagus salad, along with egg slices. Sprinkle with salt and pepper. Yields two servings. Read us online at 33

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