crowd-pleasing appetizers Archive - Kimberly Zett

Pink Deviled Eggs

Kimberly — Thu, 17 Apr 2025 15:59:46 +0000

Pink Deviled Eggs

April 17, 2025 by Kimberly

Tangy, creamy, a little crunchy. This snack turns heads and taste buds. Bold color, punchy flavor, and that one friend who says “Wait, what’s in these?” every single time.

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TOTAL TIME

2 hrs + 20 min

SERVES

6 eggs / 12 halves

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

They might look fancy, but these little guys are secretly the easiest crowd-pleaser ever. You know those recipes that make people pause mid-bite and go, “Wait—what is this?” Yeah, it’s one of those. The vibrant color comes from a quick beet juice bath (don’t worry, they’re not beety, just beautiful), and the filling is creamy, tangy, and somehow nostalgic and elevated at the same time. Perfect for Easter brunches or as appetizers for dinner parties.

These pop right off the plate, so serve them cold on a pretty platter with a sprinkle of herbs and a little crispy bacon on top. A dusting of everything bagel seasoning makes them feel extra fun and just a little cheeky. Ideal for Easter brunch, a spring picnic, or as that one unexpected hit at your dinner party.

Store leftovers in an airtight container in the fridge for up to 2 days. The color stays vibrant, and the texture holds up surprisingly well.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pink Deviled Eggs

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No reviews

Author: Kimberly
Total Time: 2 hrs + 2 min
Yield: 12 1x

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Description

RECOMMENDED EQUIPMENT

small pot
two small bowls
immersion blender (or regular one)
piping bag & star tip (optional)
sharp knife
cutting board

Ingredients

Units

6 eggs
400 milliliters beetroot juice

FILLING

(the yolks from the 6 eggs)
4 tbsp mayonnaise
1 tsp dijon mustard
2 tsp lemon juice
1/2 tsp garlic powder
1 tsp onion powder
salt & pepper to taste

TOPPINGS

2 bacon slices
fresh dill
fresh chives
everything but the bagel seasoning

Instructions

Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.

Passive Time: 2 hrs
Cook Time: 20 min

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Baked Goat Cream Cheese & Hot Pepper Jelly

Kimberly — Sun, 20 Oct 2024 12:31:22 +0000

Baked Goat Cream Cheese & Hot Pepper Jelly

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October 20, 2024 by Kimberly

Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.

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TOTAL TIME

40 min

SERVES

1 small baking dish

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.

Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!

If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Baked Goat Cream Cheese & Hot Pepper Jelly

5 from 1 review

Author: Kimberly
Total Time: 20 min
Yield: 40 min 1x

Print Recipe

Description

Recommended Equipment

jar with a screw-on lid
sharp knife
cutting board
small pot
tongs
small plate
food processor

Ingredients

Units

HOT PEPPER JELLY

1/2 red bell pepper
1/4 green bell pepper
1/2 jalapeno
1/2 fresh chili pepper
75 grams preserving sugar
30 grams apple cider vinegar

CHEESE

150 grams cream cheese
100 grams goat cream cheese
1 garlic clove
1 tbsp fresh chives
salt to taste

OTHER INGREDIENTS

bread, cracker or veggie sticks for dipping

Instructions

For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

Notes

If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.

Cook Time: 20 min

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