Deviled eggs made with fresh eggs from Colorado.

(Photo: CPR/Jay Keller)

To get ready for the Broncos' Super Bowl appearance this weekend, we asked Tyler Wiard, culinary director for Elway’s Restaurants, for some watch party recipes that go beyond corn chips and jarred salsa.

Deviled eggs

  • 30 whole eggs, boiled, peeled, halved, yolks reserved
  • 1 1/2 cups lemon garlic aioli*
  • 30 cooked egg yolks
  • 1 tablespoon Tabasco
  • 2 ounces dijon mustard
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper

Mix all ingredients except egg whites in food processor until smooth.

Hold in refrigerator with plastic wrap directly on top of mix until needed for service.

Pipe into egg white halves as needed.

Lemon garlic aioli
  • 2 lbs pasteurized egg yolks
  • .12 lb garlic, whole, peeled
  • 8 cups salad oil
  • 1/4 cup fresh lemon juice
  • 2 ounces white wine vinegar
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1/4 cup water, lukewarm
Pour egg yolks and garlic in food processor and blend for 2 minutes.
While still blending, add lemon juice, vinegar, salt and pepper.

Slowly add oil making sure to emulsify.

Add water if necessary to make into pudding-like consistency.