Tailgate Deviled Eggs
The Barbecue Bama Slammer (Alabama)
Coarsely chopped smoked pulled pork drizzled with red and white 'cue sauce.
The Hog Heaven (Arkansas)
1 1/2 inch strips of cooked bacon and chopped fresh chives.
The Sweet-Heat Eagle Eye (Auburn)
Sweet-hot pickle slices.
The Gator Bait Gobbler (Florida)
Smoked salmon, sour cream, and fresh dill.
The Georgia Peach (Georgia)
Fresh peach slices, chopped Vidalia onion, and chopped toasted pecans.
The Bluegrass Special (Kentucky)
Thinly sliced country ham and a spot of Dijon mustard.
The Ragin' Cajun (LSU)
Peeled and cooked shrimp, sliced celery, Cajun seasoning, and a dash of hot sauce.
The Cowbell (Mississippi State)
Shaved red onion, sour cream, and capers.
The Black and Gold Pride (Missouri)
A generous amount of freshly ground pepper.
The High Society (Ole Miss)
Jumbo lump crabmeat, chopped fresh tarragon, freshly ground pepper, lemon zest, and a squeeze of fresh lemon.
The Lowcountry (South Carolina)
Peeled cooked shrimp and Old Bay seasoning.
The Smoky "T"-Lite (Tennessee)
Smoky Pimiento Cheese
Makes: About 3 cups
Hands-on Time: 15 Minutes
Total Time: 15 Minutes
- 2 cups (8 oz.) shredded sharp Cheddar cheese
- 2 cups (8 oz.) shredded smoked sharp Cheddar cheese
- 1 (4-oz.) jar diced pimientos, drained
- 1 (3-oz.) package cream cheese, softened
- 3/4 cup mayonnaise
- 1 tsp. paprika
- 1/4 tsp. salt
1. Stir together all ingredients in a large bowl until well blended.
The Caviar Teaser (Texas A&M)
Drained and rinsed canned black-eyed peas, minced pickled jalapeño peppers, and fresh cilantro leaves.
The Commodore Chaser (Vanderbilt)
Sliced black olives and chopped fresh parsley.
The Official SEC Tailgating Cookbook
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