Tailgating with Joe Drozda: Preparing for the season: Part two

These aren’t your normal deviled eggs. (Submitted photo)

These aren’t your normal deviled eggs. (Submitted photo)

By Joe Drozda and Bob Bley


As we said last time, “football season is approaching.” So let’s continue our thoughts on getting ready for tailgate season. Besides equipment, we should focus on the food and friends. Here are some more reminders:

  • Connect with those friends you haven’t seen since last season. Are they going to be coming to games this year?
  • Discuss menu preferences with your tailgate companions.
  • Talk about the first game’s date and kick-off time. Does any of the crew want to arrive early? Who can’t make it?
  • Set the menu and make assignments for whom brings what.

Deviled Eggs

Here is a warm weather favorite for your first tailgate of the season. Everybody eats more deviled eggs than they will admit.


12 large eggs

½ cup Mayonnaise

¼ cup French’s Classic Yellow Spicy mustard

½ cup crumbled cooked bacon

½ cup shredded sharp cheddar cheese

2 Tablespoons sweet pickle relish

12 extra-large pitted black olives


Place eggs in pan large enough to hold them in single layer. Cover eggs with cold water by 1 inch and heat just to a boil. Remove from burner and cover the pan. Let the eggs stand in hot water about 12 minutes. Drain immediately and cool completely under cold running water or in bowl of ice water. Then put eggs into the fridge until ready to prepare. Cut the eggs in half lengthwise, remove egg yolks and reserve whites. In a bowl, mash yokes with the remaining ingredients. Spoon or pipe the mixture into the egg whites. Garnish each with a half black olive.

Special Tip For easier peeling, use eggs that are 7 to 10 days old.

Joe Drozda is the author of “The Tailgater’s Handbook” (McGraw Hill) is considered as the “Father of American Tailgating.” His web site is www.tailgatershandbook.com. He is a resident of Hamilton County.

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