Green Bean Salad


2-3 bushels of green beans (blanched)
1 red onion (thinly sliced)

My addition:
Goat feta cheese (crumble in to dish at end)

4-6 cloves of garlic (finely chopped)
3/4 of a cup of olive oil
1 tbsp of dijon mustard
3 tbsp of balsamic vinegar

(Let sit over a couple hours for best flavor)

Deviled Eggs 


1 dozen free-range (happy hens) eggs (or however many you’d like)
– boil and peel
– slice in half and remove yolk into separate bowl
– make sure to keep egg halves clean for final presentation
– you’ll want to mash in 2 whole boiled eggs to add white to yolk

3-4 tbsp of Helmann’s Mayonnaise
– mix in to yolks in bowl and add salt and pepper

Lay egg halves on pan sheet or if you have one, a deviled egg platter (they exist!)

Take a spoon and place yolk/mayo filling into halves

Once completed, sprinkle paprika or cayenne pepper (my favorite) over the eggs

Dice green onion and sprinkle over eggs as well (gives them more color and a nice extra bite)


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