A recent Colorado farm dinner featured these gorgeous deviled eggs ... and the chef agreed to share the recipe!
Recently I attended a wonderful farm dinner at Ollin Farms in Longmont, Colorado, hosted by SOURCE Local Foods (more on them in a later post).
While the entire menu was delicious and filled with locally grown and produced foods, I was especially taken with the plate of colorful, Beet-Pickled Deviled Eggs. A creation from Chef Dale Lamb, who runs a catering company, it’s a clever way to elevate a common appetizer to special-occasion status using seasonal ingredients.
Get his recipe here, which he dictated to me over the phone. Note that this recipe hasn’t yet been tested in the Delicious Living kitchen … but the instructions sound right on to me. I plan to make them for my next holiday party!
What's your favorite seasonal appetizer? Share in the comments below.