What's Up - Your guide to what's happening in Fayetteville, AR this week!
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april 10-23, 2022 What's up! 47 try these recipes Heavenly deviled eggs Savory and spicy twists on an old favorite Avocado and Bacon-Stuffed Eggs Ingredients • 4 slices bacon, trimmed of fat and cut into small pieces • 1 avocado, halved and pitted • 6 hard-boiled eggs, halved • 1 tablespoon mayonnaise • 2 teaspoons prepared yellow mustard • 1 splash lime juice • 1 pinch red pepper flakes Directions 1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels. 2. Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice. 3. Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve. Courtesy allrecipes.com Japanese Deviled Eggs Ingredients • 9 hard-boiled eggs • 2 tablespoons sesame seeds • ½ cup mayonnaise • 2 teaspoons soy sauce • 2 teaspoons wasabi paste • 2 teaspoons rice wine vinegar • 2 tablespoons thinly sliced green onions • 4 tablespoons panko bread crumbs Directions 1. Peel eggs and cut in half lengthwise. 2. Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a plate lined with a paper towel. 3. Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; place green onion and panko bread crumbs into yolk mixture and pulse just enough to mix evenly. 4. Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds. Crab-Stuffed Deviled Eggs Ingredients • 6 large hard-boiled eggs • 4 ounces fresh crabmeat, divided • 3 tablespoons mayonnaise, or to taste • 2 teaspoons chopped fresh tarragon • 1 teaspoon Dijon mustard • 1 teaspoon lemon juice • ½ teaspoon hot pepper sauce, or to taste • 1 pinch seafood seasoning (such as Old Bay®) • 3 drops Worcestershire sauce • 1 pinch salt and freshly ground black pepper to taste • ½ teaspoon freshly grated lemon zest • 1 teaspoon creme fraiche, or more to taste • ½ teaspoon Aleppo pepper • 1 tablespoon chopped fresh chives, divided • 1/8 teaspoon cayenne pepper, plus more for garnish Directions 1. Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a mixing bowl. 2. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks. 3. Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper. 4. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves. 5. Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture. 6. Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.