Origin Deviled Egg Macaroni Salad

This salad is a mash-up of two favorites: Southern-style macaroni salad and deviled eggs. The combination first became popular in American cookouts because it’s hearty, affordable, and crowd-pleasing.

What I Love About This Recipe

It tastes like a big bowl of comfort food creamy and rich but balanced by tangy mustard and a little crunch from celery and onion. Plus, it’s make-ahead friendly.

Also Read : Thanksgiving Sweet Potatoes

Deviled Egg Macaroni Salad

Recipe by RecipeWikkiCourse: Side Dish, SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Deviled Egg Macaroni Salad is the perfect fusion of two picnic favorites—creamy deviled eggs and classic macaroni salad. It features tender elbow pasta tossed with chopped hard-boiled eggs, mayo, mustard, celery, and a dash of paprika, giving it that signature deviled egg flavor in every bite. Cool, tangy, and satisfying, it’s a hit at BBQs, potlucks, or as a flavorful lunch side.

Ingredients

• 8 oz elbow macaroni (about 3 cups uncooked)

• 6 large eggs

• ½ cup mayonnaise

• 2 tbsp yellow mustard

• 1 tbsp apple cider vinegar

• 1 tsp sugar

• ½ tsp salt

• ¼ tsp black pepper

• 2 stalks celery, finely diced

• ¼ cup red onion, finely diced

• 2 tbsp sweet pickle relish (optional)

• Paprika and chopped chives, for garnish

Directions

• Bring a large pot of salted water to a boil.
• Add macaroni and cook according to package directions until tender. Drain and rinse with cold water.
• While pasta cooks, place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit 12 minutes.
• Transfer eggs to ice water to cool. Peel and chop.
• In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and black pepper.
• Fold in cooked macaroni, chopped eggs, celery, onion, and relish. Mix gently to coat everything evenly.
• Cover and chill at least 1 hour before serving.
• Sprinkle with paprika and chives just before serving.

Notes

• For extra flavor, mash 2 of the egg yolks into the dressing before mixing.
• You can swap in Greek yogurt for part of the mayo if you prefer a lighter dressing.
• This salad keeps well refrigerated for up to 3 days.

The post Deviled Egg Macaroni Salad appeared first on RecipeWikki.

Origin Mulligatawny Soup

Mulligatawny comes from the Tamil words “milagu“ (pepper) and “tanni” (water), meaning “pepper water.” Originally a spicy South Indian broth, it was adapted by the British during colonial times into the heartier soup known today.

What I Love About This Recipe

It’s like a cozy hug in a bowl — warm, gently spiced, slightly creamy, and full of nourishing ingredients. It’s also easily adaptable for vegetarians!

Also Read : Watermelon Salad with Feta

Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Ingredients

• 1 tbsp butter or oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 apple, peeled and chopped

• 1 tbsp curry powder

• ½ tsp ground cumin

• ¼ tsp cinnamon (optional)

• ½ cup red lentils or cooked rice

• 4 cups chicken or vegetable broth

• 1 cup cooked, shredded chicken (optional)

• ½ cup coconut milk or heavy cream

• Salt and pepper, to taste

• Lemon juice, to finish

• Fresh cilantro, for garnish

Directions

• In a large pot, heat butter or oil over medium heat. Sauté onions, garlic, carrots, and apple for 5–6 minutes until soft.
• Stir in curry powder, cumin, and cinnamon. Cook for 1 minute until fragrant.
• Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft.
• Use an immersion blender to partially puree the soup, or leave it chunky — your choice!
• Stir in coconut milk or cream, and cooked chicken if using. Simmer another 5 minutes.
• Season with salt, pepper, and a squeeze of lemon juice.
• Garnish with fresh cilantro and serve hot.

Notes

• Use rice instead of lentils for a grainier texture.
• Swap chicken with chickpeas for a hearty vegetarian version.
• A pinch of garam masala adds extra warmth near the end of cooking.

The post Mulligatawny Soup appeared first on RecipeWikki.

Origin Our Most-Saved Holiday Side Will Have Everyone Grabbing Seconds and Thirds

A traditional part of American holiday feasts like Thanksgiving and Christmas, baked stuffing (or dressing) has earned its reputation as the ultimate savory side. This version has become a viral favorite thanks to its balance of texture, flavor, and comfort.

What I Love About This Recipe

It’s hearty, golden on top, soft inside, and packed with herbs and sautéed veggies. It’s the kind of side dish people fight over for leftovers — rich, fragrant, and absolutely comforting.

Also Read : Mediterranean Baked Cod

Our Most-Saved Holiday Side Will Have Everyone Grabbing Seconds and Thirds

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Ingredients

• 1 loaf crusty bread (sourdough or country), cubed and dried (about 10 cups)

• 1 cup unsalted butter

• 1 large onion, diced

• 3 celery stalks, chopped

• 3 garlic cloves, minced

• 2½ cups low-sodium chicken or vegetable broth

• 2 large eggs, lightly beaten

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh sage, chopped (or 1 tsp dried)

• 1 tbsp fresh thyme, chopped (or 1 tsp dried)

• Salt and black pepper, to taste

Directions

• Preheat oven to 350°F (175°C). Lightly grease a large baking dish.
• In a large skillet, melt butter over medium heat. Add onion and celery, and cook until softened (about 8–10 minutes). Stir in garlic and herbs; cook 1 minute more.
• In a large mixing bowl, combine bread cubes, sautéed mixture, broth, eggs, salt, and pepper. Stir gently until everything is moistened but not soggy.
• Transfer to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then uncover and bake an additional 20–25 minutes until golden and crisp on top.
• Let rest 5–10 minutes before serving.

Notes

• For extra richness, use homemade broth or add a splash of cream.
• You can prep it a day ahead — just refrigerate and bake the next day.
• Add cooked sausage, cranberries, or chopped nuts for festive variations.

The post Our Most-Saved Holiday Side Will Have Everyone Grabbing Seconds and Thirds appeared first on RecipeWikki.

Origin Homemade Corn Dogs

Corn dogs originated in the United States and became popular in the 1940s. The idea of coating sausages in a cornmeal batter and deep-frying them was a game-changer at state fairs and amusement parks. Over time, different variations have emerged, but the classic version remains a favorite.

What I Love About This Recipe

I love how easy and fun these corn dogs are to make at home. The crispy, slightly sweet batter perfectly complements the juicy hot dog inside. Plus, they’re customizable—you can use different sausages, add cheese, or even bake them for a healthier twist.

Also Read : Cottage Cheese Bread

Homemade Corn Dogs

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

320

kcal

Ingredients

• 8 hot dogs

• 8 wooden skewers

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup buttermilk (or regular milk)

• 2 eggs

• 1 tablespoon vegetable oil

• 1 teaspoon honey (optional, for slight sweetness)

• 2 cups vegetable oil (for frying)

Directions

• Heat the oil in a deep frying pan or Dutch oven to 350°F (175°C).
• Insert a wooden skewer into each hot dog, leaving enough room to hold the stick. Pat the hot dogs dry with a paper towel to help the batter stick.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
• In a separate bowl, whisk the buttermilk, eggs, vegetable oil, and honey. Gradually mix the wet ingredients into the dry ingredients until a thick, smooth batter forms.
• Pour the batter into a tall glass or jar for easy dipping.
• Dip each hot dog into the batter, rotating to coat evenly. Let excess batter drip off.
• Carefully place the battered hot dogs into the hot oil, frying 2-3 at a time for 3-5 minutes, turning occasionally until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Serve hot with ketchup, mustard, or your favorite dipping sauce.

Notes

• If the batter is too thick, add a little more buttermilk for a smoother consistency.
• For extra crunch, roll the hot dogs in a little flour before dipping them into the batter.

The post Homemade Corn Dogs appeared first on RecipeWikki.

Origin Caesar Potato Casserole

Inspired by the iconic Caesar salad, this casserole reimagines its flavors into a warm, satisfying dish. While the original salad hails from Mexico (created by Italian-American chef Caesar Cardini), this baked version leans into modern comfort food trends, blending crispy potatoes, umami-rich dressing, and melty cheese.

What I Love About This Recipe

This casserole strikes a perfect balance between creamy, crispy, and salty. The roasted potatoes develop a golden crust, while the Caesar dressing and Parmesan add rich, tangy depth. The breadcrumb topping provides a satisfying crunch, making every bite dynamic and flavorful. It’s a crowd-pleaser that’s easy to prepare yet feels indulgent.

Also Read : Pancetta Primavera Rigatoni

Caesar Potato Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

250

kcal

Ingredients

• 2 lbs baby potatoes, halved

• 3 tbsp olive oil

• Salt and black pepper to taste

• 1 cup Caesar dressing (homemade or store-bought)

• 1 cup grated Parmesan cheese

• 1 cup chopped kale or spinach (optional, for added greens)

• ½ cup panko breadcrumbs

• 2 cloves garlic, minced

• 1 tsp lemon zest (optional, for brightness)

• Fresh parsley, chopped (for garnish)

Directions

• Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish.
• Toss the halved potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
• In a bowl, mix the roasted potatoes with Caesar dressing, Parmesan cheese, and kale (if using). Transfer to the prepared baking dish.
• In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in panko breadcrumbs and lemon zest, cooking until golden (2-3 minutes). Sprinkle the breadcrumb mixture over the potatoes.
• Bake the casserole for 15-20 minutes, until bubbly and the top is crispy. Garnish with parsley and serve warm.

Notes

• Add cooked chicken or crispy bacon for a protein boost.
• Substitute sweet potatoes for a sweeter twist.
• For extra creaminess, mix in ¼ cup sour cream or Greek yogurt with the dressing.
• Store leftovers in the fridge for up to 3 days; reheat in the oven to retain crispiness.

The post Caesar Potato Casserole appeared first on RecipeWikki.