Deviled Eggs for an easy appetizer

This is very simple and you don't have to pipe the yolk mixture into the eggs but it sure looks good.

7-8 eggs
1/4 cup mayo of choice (I am using ' Earth Island Vegenaise.  The label claims that Vegenaise is 'better than mayo')
1/4 tsp. dijon mustard
salt & pepper to taste

Hard cook your eggs first. Allow to cool in cold water.  Peel the eggs when you can handle them easily. Refrigerate to allow the eggs to get cold on the inside.
When cold, split each egg carefully down the center, remove the yolk from each egg and put the yolks into a bowl.
With a fork, break up the egg yolk.  Add the mayo, mustard and spices. Continue to mix so that the mixture is smooth.
Spoon or pipe the yolk mixture into each half of the egg whites.
Chill until service time.

Please click on the link below to go directly to my Youtube video of these delicious  eggs.
https://www.youtube.com/watch?v=_aAJ8U9g7B0&feature=youtu.be

Broccoli & Red Grape Salad...thanks to cousin Susan Fedor.

This recipe is the favorite at our family dinners thanks to cousin,  Susan Fedor.  I have adapted it slightly to replicate it and it's really really close...but Susan's is always delicious and the best. This is a quicker version of hers that I put together for our Greenlake ladies week...and everyone loved it.  Thanks again Susan.

2 heads of broccoli - (5 cups of diced broccoli)-  only use the florets and save the stems for soup if desired. Dice up the broccoli florets very small...large chunks aren't as appealing in this recipe.
2 cups of halved red grapes - wash well under cold water first and cut each grape in half
1/4 - 1/2  cup small diced red onion (if you are not an onion fan you can cut it back to 1/4 cup).

our cousin Susan

Dressing:
Mix together in a small bowl.
1/2 cup 'Vegenaise' (alternate to mayo)
2 Tbsp. olive oil
cont...below

2-3 Tbsp. honey
juice of 1/2 lemon - small
1/2 tsp. dijon mustard
dash worchestershire sauce
salt & pepper
Mix well in a bowl

Chop the broccoli, onions and grapes and mix together in a large bowl.
Add dressing and stir well to combine.
Now add another 1/4 cup of 'Vegenaise' (Earth Island brand) to the salad and stir again.
This salad is better if made at least one day ahead so it can marinate in the dressing.
Store in a container with a lid so you can toss it periodically the day ahead.

This recipe can be doubled or more for a bigger crowd.