7 Easy Party Finger Foods for Your Outdoor Feasts
Around this time of year, everyone is more than ready for some outdoor social interaction — whether the occasion be a graduation party, backyard BBQ, or simple springtime picnic. People will do just about anything to come out from hibernation and get some fresh air, and when they do come out, they’re usually armed with equipment (read: food.) Now that party season is almost upon us, it’s time to start thinking about what you will bring to said celebrations. The produce in the grocery store is finally ripe, the New Years resolutions have been made and forgotten, and you’ve been snowed in for months — there’s absolutely no reason you shouldn’t show up at your first spring or summertime event armed and prepared.
Pigs in a blanket are so last season. This spring, try one of these simple yet sophisticated appetizer recipes that are appropriate for any occasion. They’re all finger foods, because everyone knows that the easier a food is to eat, the easier it disappears, and they’re each packed with their own respective flavor. Even if you’re only a novice in the kitchen, trust us, you can take on one of these seven recipes and impress your guests. Be prepared to get an invitation to every party under the sun this summer. Don’t say we didn’t warn you.
1. Barbecue Deviled Eggs
First up: an old favorite with a twist. Almost everyone loves deviled eggs, and they’re rarely left uneaten at a party — but when you add a drop of hot sauce, you really take things up a notch, and people aren’t able to keep their hands off these little babies. Liquid smoke is definitely in right now, so take advantage of the trend and bring these Barbecue Deviled Eggs from Southern Living to your next BBQ. This classic finger food will have people recounting old times, and also catching their breath from the unexpected spice.
- 12 large eggs
- 1/4 cup mayonnaise
- 1/3 cup finely chopped smoked pork
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon hot sauce
- Garnish: paprika
Directions: Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well. Spoon yolk mixture evenly into egg white halves. Garnish, if desired