This will be the first Thanksgiving in a while where I am doing the cooking. Our family has an atypical tradition of eating out for Thanksgiving that we have very much enjoyed over the past several years, however this year we decided to switch it up again and go back to a more traditional celebration ...... I could not be more excited for it. I think that this year, and especially after a rough couple of weeks, sitting around a table with family and friends to a big home-cooked meal is especially needed.
The thing that I get most excited for, and I am sure you are the same too, is to plan the menu. This year I decided to go a simple as possible .... for a fews reason. Simple is always better, I don't want to be eating leftovers for a week, and I am working with a reallllllly really small oven. Plus, I would rather not be over-stuffed, or over-stuff my guests .... I would rather end the day feeling satisfied, nourished, content ..... with a good wine buzz.
So far, my menu is shaping out to look something like this:
OH .... and these brussels sprouts I am sharing today.
I wasn't quiet sure what to call this dish. They are pretty much a hybrid of a deviled egg and a crispy brussels sprout salad. By taking hardboiled egg and mixing it up with the same kinda of ingredients that would make up a spicy deviled egg filling, it makes for an incredibly rich and extremely tasty sauce to coat those crispy sprouts in. So, if you like both deviled eggs and crispy brussels sprouts as much as I do, then this side dish is a t-day (or any-day) must!
**This post is sponsored by TABASCO, in conjunction with the #TABACSOtastemakers trip. All thoughts are my own. Thanks for supporting the brands who support WCGL!
deviled brussels sprout salad
SERVES | 4
3 hardboiled eggs
2 tablespoons of mayo
1 teaspoon of dijon mustard
2 teaspoons of tabasco
1/4 teaspoon of kosher salt
5 green onions, thinly sliced
4 cups (about 30) brussels sprouts, sliced in half
a couple tablespoons of sunflower (or another neutral high heat oil)
kosher salt + pepper
- Mash up the hardboiled eggs with the mayo, mustard, tabasco, salt and green onion. Keep in the fridge until you're ready to serve.
- Cook the sprouts. Heat the oil (enough to coat the pan) in a large cast iron over medium-high heat. Add the sprouts to the pan, flat side down. Cook, undisturbed for about 5 minutes, until the sprouts are brown/charred on that one side. Give it a stir and continue cook for for another 2-4 minutes, until the sprouts are fork-tender. Transfer them to a serving bowl and allow them to cool slightly.
- Pour the egg sauce over the sprouts and toss to combine, and serve.