This week, Val gave the following questions for the Four Foods on Friday meme. This meme is always fun and has introduced me to great bloggers who have some fantastic recipes! You should join us.

#1. Egg salad or deviled eggs. How do you prepare?
My son loves to eat egg salad and sadly, I don’t ever make it. He makes it! I make deviled eggs by boiling the eggs, peeling them and cut them in half. Drop the cooked yokes into a bowl and add miracle whip, a little mustard and some pickle juice. Mix and put back into the egg halves.

#2. French fries. Do you make homemade or frozen?
I have made homemade fries before but I hate the greasy smell in my kitchen. I usually buy the Oreda frozen french fries and bake them.

#3. Gravy. What do you use - homemade, jar, can or from a package? I never make gravy.

#4. Share a recipe for a hot (temperature, not spice) dish.
I have had this recipe in my box for so long the the paper has yellowed. I have yet to make it. Someday, I will make this!

Onion Blossoms
2 large sweet onions, unpeeled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chili powder
2 1/2 teaspoons Cajun seasoning, divided
1 1/4 cups all purpose flour
1 cup milk
Oil for deep-fat frying

Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2-inch from the bottom. Make additional cuts 1/8 inch from the first until there are cuts completely across the top of the onion. Turn the onion a quarter turn so the slices are horizontal to you. Repeat the cuts 1/8 inch apart from each other until there is a checker-board pattern across the entire top of onion.

In a small bowl, make dip by combining mayo, sour cream, chili powder and 1 1/2 teaspoons Cajun seasoning. Mix well and set aside.

In a 1-gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small deep bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. Fry in enough oil to cover onion at 350 degrees for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonfuls of dip into the center of blossom and serve immediately.