Appetizer's

Basic Deviled Eggs

makes 24

• 1 dozen hard-cooked eggs
• 2 tablespoons mayonnaise
• 1/8 teaspoon white vinegar
• dash mustard
• salt & pepper to taste

Cut eggs in half lengthwise.
Remove yolks; set white aside.
Combine yolk with mayonnaise, vinegar, mustard,
salt, and pepper.
Spoon or pipe (from a pastry bag) back into the
egg whites.

Cowboy Caviar

Serve with chips
serves 12

• 15 ounce can black eyed peas, rinsed & drained
• 4 ounces ripe black olives, drained & chopped
• 1/4 cup finely chopped onion
• 1 clove garlic, finely chopped or minced
• 2 tablespoons cooking oil two tablespoons
  cider vinegar
  
• 2 fresh jalapenos, chopped (optional)
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cumin
• 1/8 teaspoon black pepper
• 8 ounces cream cheese, softened
• 2 hard-cooked eggs, chopped
• 1 green onion, chopped

Combine all the ingredients, expect the cream
cheese, eggs, and green onion.
Cover and refrigerate at least 2 hours.
Spread cream cheese on serving plate.
Spoon bean mixture evenly over cream cheese.
Arrange eggs on top of the bean mixture.
Garnish with green onion.