We all know I need little excuse to the throw a party.  The Super Bowl is less than two days away….who needs a better reason than that?  I may not know the teams that are playing (kidding), but what I do know is the Super Bowl is the perfect opportunity for a themed party.  My goal this year is to be out of the kitchen in time for kick-off, so I can enjoy my friends, family, and the game.  Thus I am planning my menu based on dishes that can be prepared in advance and of course around the competing teams.  This is a themed party after all.

My Game Day Menu

Hors D’Oeuvres

Deviled Eggs with Three Fillings

A crowd favorite that can be made during the pre-game show

 Chips and Salsa

Another simple, crowd favorite

Vegetable Cruidete

Simple and healthy (even though it’s the Super Bowl)

 Main Dish

New England Clam Chowder

In honor of the New England Patriots, this Berghoff original will warm up any home in February

The Perfect Brat

What game day would be complete without this tailgate favorite?

 Berghoff Bourbon Short Ribs

A tribute to the New York Giants, this delicious and filling dish takes little time and preparation


Super Bowl Sundaes

Set out a few ice cream flavors and a buffet of toppings and you have a fan favorite that everyone is sure to enjoy!


Berghoff Beer

Because the Super Bowl is a manly moment

 Long Island Ice Tea

Staying true to the theme and toasting to a Giants win

 Cucumber Lemonade

A crowd favorite that can be made for adults or non-alcoholic for the kids

Caper Deviled Eggs

Technically speaking a “deviled” egg has a hot spice in the filling, such as cayenne or hot red pepper sauce. Berghoff Horseradish Deviled Eggs would certainly qualify. But the term has also become generic for stuffed eggs, and we make two popular versions for people who prefer a milder flavor. I serve these at home for appetizers, brunch, lunch, and dinner.

Use deviled egg filling as a spread for Panini, as a topping for open-faced hors d’oeurve toast triangles, or as a dip for crudités.


  • 12 hard boiled eggs, peeled, halved lengthwise
  • ¼ cup mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon mustard powder
  • ¼ cup minced green onion
  • 2 tablespoons minced capers
  • 2 teaspoons minced fresh parsley
  • Kosher salt and freshly ground black pepper
  • Whole capers, drained, for garnish


Separate the hard-boiled yolks from the egg white halves and place the yolks in the work bowl o f a food processor fitted with the steel blade. Add the mayonnaise, sour cream, lemon juice, and mustard. Process until smooth. Transfer the mixture to a small bowl and stir in the green onion, minced capers, and parsley. Season with salt and pepper. Cover and refrigerate for 1 hour before using.

To fill, trim the thin slice from the bottom of a cooked egg white half so it stands level. Either spoon 2 tablespoons of filling into each egg cavity, smoothing the top, or transfer the filling to a pastry bag fitted with a ¼ inch plain tip and pipe the filling in. Garnish each egg with 1 to 3 drained capers.