Just in time for Easter, we bring you one of our favorite recipes: deviled eggs. Deviled eggs have been a staple on the Ditch Plains menu for years and are a much-requested appetizer at our events. You can spice them up with some fried jalapeños (pictured below) or add a seafood twist with fried shrimp or oysters (like at Ditch restaurants).

We hope you enjoy trying out our beloved recipe, whatever your celebrations may be this weekend! Of course, don’t forget to try the real thing at Ditch Plains or at your next event with us! 

Deviled eggs

By Chef Marc Murphy

serves 4 to 6

12 eggs

1 1/2 cup mayonnaise

1/4 cup pickled jalapeños (chopped)

1/4 cup celery (chopped finely)

1 tablespoon roasted garlic (mashed)

2 tablespoons mustard

salt

black pepper

Put the eggs in a pot and cover with cold water.  Bring to a boil, remove from the heat and let sit covered for 10 minutes.  Strain the eggs out of the water.  Cover with cold water and ice.  Let cool for 15 minutes.

Peel the eggs, cut in half horizontally and remove the yolks to a bowl.  Mash the yolks with the mayonnaise, garlic & mustard.  Fold in the celery and jalapeños and season to taste.  Spoon a teaspoon of the mix into each egg white half. 

Mother’s Day is just around the corner and while it may be too late to find an available restaurant reservation here in the city, it doesn’t mean you can’t still show mom some love. So why not host a Mother’s Day brunch at home? Nothing shows your appreciation for all those years of mom’s homemade meals than cooking her a meal yourself!

And we’ve got the perfect dish for the occassion: Landmarc’s classic croque monsieur. It’s indulgent yet rustic and simple - perfect for a cozy brunch at home. Our croque monsieur is such a hit in the restaurant that we’ve even started serving mini versions as hors d’oeuvres at our events. Try our signature recipe below to bring that touch of restaurant flair to your mom’s own dining room this Sunday!

Croque Monsieur/Madame serves 4

Béchamel makes 1 1/3 cups

2 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups milk, heated

1/8 teaspoon grated nutmeg

Melt butter in a small saucepan. Add flour and cook, stirring occasionally, over low heat, about 10 minutes. Add milk and nutmeg, whisking until smooth. Simmer 20 minutes, stirring occasionally. Cool and set aside.

Sandwich

4 1-inch thick slices country bread

12 thin slices black forest ham, about 1/2 pound

1/2 pound gruyere, grated, about 2 cups

1/2 cup béchamel

freshly ground black pepper

Place three slices of ham on each slice of bread. Top with a thin layer of béchamel. Sprinkle gruyere equally on top of each sandwich. Season with ground black pepper. Place under the broiler until cheese is melted and golden brown.

For Croque Madame, top with a fried egg.