Category Archives: ASM Cooks!


Classic Southern Deviled Eggs

Confession time.

I have never made a deviled egg.

In truth, it’s because I don’t eat them. I am not a big wiggly egg fan (unless they are farm fresh and scrambled hard) or a fan of pickles or mayonnaise, which pretty much counts me out for the whole Deviled Egg experience. But my loved ones love deviled eggs and it was a personal request from Dad & his brother, that Mom and I make a couple dozen for the family Easter table this past weekend. And, I love the challenge and adventure of trying a new recipe, but not too difficult of one, so I was all in!

I made a version from Southern Living Magazine, a longtime trusted recipe source of mine, and, if I do say so myself (and I do!), they were a hit and every bit as delicious as promised!

… or so I was told…

So here we go!

Classic Southern Deviled Eggs 


  • 12 eggs, hard boiled
  • 1/4 cup mayonnaise
  • 3-4 tablespoons sweet pickle relish
  • 2 tsp prepared mustard
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Sprinkling of Paprika, optional


After hard boiling and peeling your eggs, chill your eggs at least 1 hour, or overnight. Which is exactly what I did.

Slice eggs in half and place egg yolks into a separate bowl.

They slice so beautifully when they are this cold and firm.

Be sure to use a really sharp knife and wipe down the blade a few times so you get nice, clean cuts.

Mix the yellow part with the mayo, pickle relish, mustard, salt, and pepper and mix until thoroughly combined and creamy.

Spoon or pipe or dollop (everyone has their own method) the creamy egg yolk mixture back into the egg white cups. Sprinkle with paprika, if desired.

And of course, I couldn’t resist a little paprika garnish!

Isn’t it amazing how much more appealing they look afterwards?

Plus, it’s a classic look.

Refrigerate the eggs until ready to serve.

Just perfect!

I think you will enjoy these, and if not for an Easter or spring celebration, than any other day. They are a great for summertime picnics, a great snack to keep in the fridge when hunger strikes, or even as an appetizer on a random Wednesday night.




Make Ahead “Party Sandwiches”

These simple make-ahead Ham & Cheese Sandwiches, or as we refer to them, “Party Sandwiches” are a snack that my grandmother has been making since I was young, and at any family gathering that they appear at, they are instantly swarmed and consumed.

They are a cinch to make, and my favorite part of this recipe is that you can prep them the day before, layer them in a foil, disposable pan or a Pyrex dish, keep in your refrigerator covered, and then just heat and serve when the party starts.

The original recipe calls for these to be made with King’s Hawaiian Yeast Rolls, and that is certainly just fine & perfectly delicious as well, but these mini croissants that I found at Sam’s Club (love shopping in bulk!) elevated the game a bit and they were dainty little finger sandwiches just perfect for a mid-morning baby shower. But, pretty much any roll or bread of choice will be just perfect for these.

Here is how I made them…

Ham & Cheese Party Sandwiches 

This is not an exact science, and I am not even sure I can call this a “recipe”, it’s more of a method, but I will walk you through it.


  • Sandwich bread: croissants, slider rolls, mini buns, or even dinner rolls
  • Deli Ham, thinly sliced
  • Swiss Cheese, thinly sliced
  • Dijon Mustard
  • Mayonnaise
  • Honey
  • Brown Sugar
  • Poppy Seeds


First, let’s start with the dressing…

Depending on how many sandwiches you are making, the amounts can drastically differ, so I always do this dressing based on proportions rather than an actual recipe. It’s always 2 parts Dijon mustard to 1 part each of the mayo, honey, and brown sugar. And then sprinkle in as many poppy seeds as your heart desires, and salt and pepper to taste, also if desired. Set the dressing aside and allow the flavors to marry.

Split the bread into 2 equal pieces and liberally spread the homemade honey mustard dressing onto each side.

Add 1 slice of cheese to each bread slice. And then, pile a few thin slices of shaven ham just for good measure, and then put it all together.

I used a 12 slice of Swiss Cheese on each half and 1 full thin, slice of ham on each side.

Then, sandwich it all together!

So very simple, but so very delicious.

I love seeing all those fluffy crowns packed neatly inside the pan, ready to be baked, and, most importantly, enjoyed.

1 pan of these down… only 4 more to go!

Then, cover with a large sheet of aluminum foil, & store in the refrigerator until ready to heat and serve.

When ready to serve, preheat your oven to 350 degrees. Heat the sandwiches, still covered, for 12-15 minutes, or until just toasted and the cheese has melted. I like to uncover mine for just the last 2-3 minutes to ensure the tops get a little toasty as well. But, that’s just me. Then pile them high on a platter so your guests can grab 1 or 2… or even 3.


They are delicious hot and fresh from the oven, or even at room temperature, should they sit out just a bit too.

The most important thing is, the ones you share these little party sandwiches with, and we had such a fun afternoon all together.