You know it’s the Fourth of July when it’s totally acceptable to have both a burger and a hot dog in one meal. Though, it’s not just burgers and brats that are on the menu this time. These are a few of the classic American recipes that define comfort and are just so darned American, it hurts.
But First Eggs
The first of the classic American recipes has to start with the deviled egg. You wouldn’t have to use a pitchfork to make these eggs yet they will be nothing short of devilish. That’s the beauty of deviled eggs. It’s one of those classic American recipes that have stubbornly stuck around for centuries. For good reasons too, it’s healthy, tasty, and extremely easy to prepare.
Like most of the interesting things in this world, it was the Romans who first made deviled eggs. Boiled eggs were drizzled with spicy sauces and served as appetizers before the meals. In the 13th century, the same recipe got an upgrade in the Andalusia region. The Spanish pounded the yolk with a mixture of cilantro, onion juice, and sauces. The shells were then stuffed with this mixture and served with pepper.
Eggs became ‘deviled’ when the word was first used to describe hot and spicy dishes in eighteenth-century British cookbooks. Mayo was later added by the Americans, and that’s how the deviled eggs became a classic American recipe.
The 4th of July is the best occasion to bring on the deviled eggs. Along with the classic, there are two more ways you can try this dish to add luxury and variety to your holiday breakfast.
Classic Deviled Eggs
The original recipe is made with mayonnaise but if you wish to give the recipe a healthier touch, we suggest substituting mayo with greek yogurt.
Ingredients
6 large eggs
2 tablespoons Greek yogurt
1 teaspoon mustard
1/2 teaspoon white vinegar
Salt and pepper to taste
Paprika, to garnish
Chopped fresh parsley or chives, to garnish
Directions
Boil the eggs in a saucepan. After 10 minutes, remove the saucepan from the heat and transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap each egg on a hard surface to crack the shell, then peel off the shell under cool running water. Pat the eggs dry with paper towels.
Cut each egg in half lengthwise, and carefully remove the yolks. Place the yolks in a separate bowl and arrange the egg whites on a serving platter. Mash the egg yolks with a fork until they are crumbly. Add the Greek yogurt, mustard, white vinegar, salt, and pepper to the mashed yolks. Stir until well combined and smooth.
Fill the yolk mixture into the egg white halves. Sprinkle paprika over the filled eggs for color and flavor. Garnish with chopped fresh parsley or chives. You can serve immediately or refrigerate for later.
Lobster Deviled Eggs
Ingredients
6 large eggs
1 lobster tail (about 6-8 ounces), cooked and chopped into small pieces
3 tablespoons Greek yogurt
1 teaspoon mustard
1 teaspoon lemon juice
Salt and pepper to taste
Chopped chives or parsley, for garnish
Paprika
Directions
You can repeat the first step of the classic American recipe for boiling and mashing the eggs. Add the Greek yogurt, mustard, lemon juice, salt, and pepper to the mashed yolks. Stir until well combined and smooth. Fold in the chopped lobster meat.
Spoon the lobster and yolk mixture into the egg white halves. Sprinkle chopped chives or parsley over the filled eggs. Dust with paprika for additional color and flavor. Arrange the lobster deviled eggs on a serving platter and serve immediately, or refrigerate until ready to serve.
Caviar Deviled Eggs
Ingredients
6 large eggs
2 tablespoons Greek yogurt
1 teaspoon mustard
1 teaspoon lemon juice
Salt and pepper to taste
Caviar (preferably high-quality sturgeon caviar)
Chives or dill, finely chopped, for garnish
Directions
See step 1 of the Classic Deviled Eggs recipe for boiling, mashing, and making the yolk mixture. Stuff the yolk mixture into the egg white halves. Top each egg with a small spoonful of caviar. You can use a single type of caviar or mix different varieties for added flavor and visual appeal.
Sprinkle finely chopped chives or dill over the caviar-topped deviled eggs. Arrange the caviar deviled eggs on a serving platter and serve.\
Pigs in a Blanket
You cannot be an American if this isn’t just one of your favorite hors d’oeuvre. From Superbowl Sunday to Thanksgiving weekend, Pigs in a Blanket is a staple snack for every holiday. That’s why it has to be on our 4th of July menu of classic American recipes. Here’s the easiest way you can make it.
Ingredients
1 package (8 count) crescent rolls
8 cocktail sausages (according to your preference)
Mustard or ketchup (optional, for serving)
Directions
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it. Once that’s done, you can start separating the crescent rolls into triangles. For this, use the perforated lines on the package for the best results.
Start wrapping by taking one cocktail sausage and placing it on the wide end of one of the crescent dough triangles. Roll the dough around the sausage. Make sure the ends of the dough meet or slightly overlap to avoid unraveling during baking. Place these on the baking sheet seam side down. Repeat for the remaining sausages and dough.
Once you’re done wrapping the sausages, place the baking sheet in the preheated oven. Bake for 12-15 minutes or until the crescent dough is golden brown and cooked through. Remove from the oven and let cool slightly. You can serve it with mustard, ketchup, and relish. Use ranch on the side for that extra sauciness.
Classic Mac and Cheese
We bet you have had Mac and Cheese at fancy restaurants even thought it was a part of the kids menu. We don’t blame you, it is the comfort food of all the America. That’s why it is one of the top items on our list of classic American recipes.
Ingredients
8 ounces (about 2 cups) elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese (sharp cheddar works well)
1 cup shredded mozzarella cheese
1/4 teaspoon black pepper or to taste
1/2 teaspoon salt or to taste
1/4 teaspoon paprika (optional, for color and flavor)
1/4 cup breadcrumbs (optional, for topping)
Directions
Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside. Melt the butter in a separate saucepan over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for about 1-2 minutes, stirring constantly, until it turns golden brown. The roux would give off a slightly nutty fragrance. This is when it is cooked completely.
Once you smell the nuttiness, start whisking in the milk, a little at a time. Whisk it until smooth and combined with the roux. Cook over medium heat, stirring constantly for about 5-7 minutes until the mixture thickens slightly.
When the mixture reaches the right consistency, reduce heat to low. Stir in the shredded cheddar cheese and mozzarella cheese, a handful at a time, until melted and smooth. Make sure each handful of cheese is fully melted before adding more. Season with salt, black pepper, and paprika (if using). Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce, stirring until well coated and combined. Transfer the mac and cheese mixture to a baking dish. Sprinkle breadcrumbs evenly over the top for that fine crunchiness. Bake the mac and cheese for 20-25 minutes in your preheated oven at 350°F (175°C) or until the top is golden brown and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with extra shredded cheese and fresh herbs.
Give these classic American recipes a try this 4th of July and we hope they will get you in true spirit of independence.
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