Green Goddess Deviled Eggs

This one is all about the toppings- there’s green goddess dressing, herby flavors, and brown butter crunchy breadcrumbs on top.

Green Goddess Deviled Eggs
Ingredients: (serves 3-5)

3 eggs
1 tablespoon Italian Seasoning or other herb mix (I used Todd’s Dirt)
2 tablespoons mayo
1 teaspoon mustard
1 tablespoon butter
1/4 cup panko
2 tablespoons Green Goddess dressing

Directions:
Hard boil the eggs and cool in an ice bath.
Slice the eggs and add the yolks, mayo, mustard, and half the seasoning to a food processor or mix with a hand mixer.

Mix well, add a splash of milk if too thick.
Spoon the filling into a zip top bag – use a glass to hold the bag open!

Refrigerate until serving.
When ready to serve, snip one corner and pipe into the egg halves.
In a small pan, brown the butter over medium low and when brown and nutty smelling, add in the panko and remaining seasoning. Let cool completely.

Drizzle dressing over the eggs and sprinkle with panko.
Enjoy!

These were fun and flavor packed. The dressing is fresh and the brown butter breadcrumbs are decadent. We had them with some other snacky things and leftover charcuterie for lunch on New Year’s Day.

Some fav deviled eggs – all of which can also be topping for crostini pieces or as fun egg salad:
Bacon Ranch Deviled Eggs
Caesar Deviled Eggs
Italian Deviled Eggs

Parmesan Peppercorn Cheeseball

Cheeseballs are so easy and are best when prepped ahead. We had some apps for dinner with this cheeseball and the leftovers are great in lots of uses.

The Three Bite Rule - Parm/Peppercorn Cheeseball

Parmesan Peppercorn Cheeseball
Ingredients:

1 brick cream cheese, at room temperature
1/4 cup grated parmesan, reserving 1 tablespoon
1 teaspoon dried herbs (rosemary & oregano, or Italian Seasoning)
1/2 teaspoon cracked black pepper
1/4 cup butter
1/4 cup panko

Directions:
With a stand or hand mixer, mix together the cream cheese, parmesan, pepper, and a sprinkle of salt.

The Three Bite Rule - Parm/Peppercorn Cheeseball

Spoon onto a pice of plastic wrap and twist up into a ball. Let chill for at least 30 minutes, or overnight.

The Three Bite Rule - Parm/Peppercorn Cheeseball

Melt and brown the butter, cooking for about 5 minutes until nutty and brown. Let cool for 5 minutes.

The Three Bite Rule - Parm/Peppercorn Cheeseball

Mix the brown butter with the panko and remaining parmesan. Roll the cheeseball in the brown butter crust.
Spread onto crackers or pieces of baguette.
Enjoy!

The Three Bite Rule - Parm/Peppercorn Cheeseball

I love the crunch. It was great on a hefty cracker. I later used leftovers on an egg and cheese sandwich and ohhmygosh, it elevated it. Put it on a burger! Spread it on toast! Use some on a turkey sandwich!

A trio of cheeseballs would be so fun with this parmesan peppercorn cheeseball, and this cheez-it crusted one, and this bacon crusted one!