You won’t be believe the alternative flavors in these two all-time favorite dishes!

Our simple deviled eggs recipe will shock the mouths of your family and guests!

We celebrated Deviled Egg and Sandwich days this month with some of our favorite recipes. You won’t be believe the alternative flavors in two all-time favorite dishes! Branch & Vine’s Deviled eggs recipe can be used as a quick main dish for a light meal.

Serving Size: 1 egg (two filled halves) Yield: 6 servings

6 large hard-boiled and peeled eggs

1/4 cup Chipotle Aioli

1/8 teaspoon S.a.l.t.Sisters Black Truffle Sea Salt

1/8 teaspoon Bourbon Smoked Pepper

1. Slice eggs into halves lengthwise. Remove yellow yolks and save whites.

2. Put yolks in food processor along with the remaining ingredients (except the egg whites).

3. Blend ingredients. (Note: you could also put yolks in a bowl with the other ingredients [except the egg whites], and mix together well until they look like a paste).

4. Place egg mixture into a bag. Cut about 1/2 inch off the corner of the bag and squeeze the bag gently, filling the hollow egg whites with yolk mixture. (Note: If you used a bowl, simply scoop the yolk ingredients into the egg whites with a spoon or a cooking scoop.)

5. Chill prior to serving.

Our Balsamic Grilled Cheese is a grilled cheese like no other!

Balsamic Grilled Cheese

3 Tbsp. unsalted butter, plus more for the bread

1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick

2 Tbsp. maple syrup

1/2 tsp chili powder

Kosher salt and freshly ground pepper

1 sweet onion, thinly sliced

1/4 cup Branch & Vine Raspberry Balsamic Vinegar

1 tsp sugar

8 slices country wheat bread

1-pound manchego or cheddar cheese, thinly sliced

1 cup sliced almonds, toasted

1. Preheat the oven to 425 degrees.

2. Line a baking sheet with parchment paper or foil.

3. Melt 2 tablespoons butter.

4. In a large bowl, toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste.

5. Spread in one layer on the prepared baking sheet.

6. Roast until golden and soft, about 20-30 minutes.

7. Set aside and let cool.

8. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat.

9. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes.

10. Stir and add the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.

11. Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: cheese, squash, caramelized onion, sliced almonds and more cheese.

12. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.

13. Heat a heavy griddle or flat pan over medium heat.

14. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side.


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