Here are a few of my Thanksgiving favorites.. Happy Turkey Day Everyone!
Everyone needs a simple recipe for deviled eggs to call their own. I have some delicious tips and options, so you can make your own signature batch of deviled eggs. Yes, I know, there are so many variations of this classic party dish. I’ve included several excellent choices below, from classic to spicy. Finally, a healthy, low-carb, and amazing appetizer that everyone will love. A guaranteed crowd-pleaser at your next gathering. You and your Devilish eggs are about to get really popular. Let’s get this party started!
The classic recipe:
- 12 eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard, yellow, brown or Dijon
- 2 teaspoons lemon juice (or vinegar)
- 1/2-1 teaspoon sea salt
- 1/4 teaspoon white or black pepper
- dash of cayenne or Tabasco sauce (that’s what makes it deviled!)
- 2 tablespoons minced scallions, chives, or parsley (garnishes)
- 1 teaspoon paprika
* Optional Variations:
- 1 tablespoon sweet relish (for all the southerners)
- 1/2 teaspoon Coleman’s dry mustard (hot as Hell!)
- 1 tablespoon minced shallot or onion.
- 1 tablespoon horseradish
- 2 tablespoons pickle juice (from the jar)
- 2 tablespoons olive juice (dirty!)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tarragon
- 1 teaspoon Old Bay
- 1 teaspoon wasabi
- 1 teaspoon curry
- 1 teaspoon cumin
* Notes: Fresh eggs are more difficult to peel. You can use week old eggs to make it easier. Go for it! Just be sure to use only one or two of your favorite spicy seasonings.
1. Place the eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook gently, and as the water begins to boil, cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool. Follow this method and your eggs won’t turn green.
2. Peel the eggs under running water (it helps somehow). With a sharp knife, halve the eggs lengthwise and/or crosswise. Remove the yolks (with a fork and transfer to a bowl or a food processor along with mayonnaise, lemon juice, mustard, and your choice of the seasonings. Using a fork, whisk, mixer or food processor, blend until smooth.
3. Transfer the egg-yolk mixture to a large food storage bag and twist the very tip of one of the corners. Very carefully snip just a little bit off the twisted end (about 1/8″). Or just get all out fancy and use a pastry bag fitted with a star tip. Pipe the mixture (or squeeze the bag) into the centers of the egg white halves, with a twisting motion. Eggs can be refrigerated in an airtight container overnight, garnish at the last minute. Have fun with this one!