Tuesday, November 23, 2021

Connie's Tuesday Kitchen: Deviled Eggs--Those Tasty Little Darlings! By Connie Vines #DeviledEggs, #Caviar #ThanksgivingMeals, #ThanksivingSides

Are Thanksgiving Potlucks, or Family Gatherings causing sleepless nights? Wondering what you should bring to the festive table?

Soo not the case for me! No matter what I plan to bring to the table, I hear, "Aren't you going to bring YOUR deviled eggs? "

Painful sighs. Looks of disbelief...

And so, I volunteer to bring Deviled Eggs.  I fooled them all one year (thinking I'd be knocked from my lofty title of the reigning Deviled Egg Queen). I topped those little eggs with a tiny amount of caviar--thinking...well, I don't know what I was thinking.  Instead of everyone avoiding the tray, there was a stampede to the appetizer table.

What exactly are Deviled Eggs? 

Are they Magical? Or just such a pain to transport no one likes to make them?

Here's what the encyclopedia has to say! "Deviled" is in reference to the fiery spices (sometimes) added to make the egg stuffing. It's a word that goes back to the 18th century as a verb meaning to cook something with fiery hot spices or condiments.


Deviled eggs are easy to make and you can make them even easier by hard-boiling your eggs ahead of time. But the key to the BEST deviled eggs is boiling your eggs perfectly and not over boiling and ending up with that green tinge around your yolk. 

Boiling your eggs: 

Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.

While the eggs are boiling prepare an ice water bath and set it aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.

After your eggs have boiled and cooled, the rest of this recipe is a breeze. Slice your eggs in half lengthwise, scoop out the yolk to a small bowl, mash it with a fork and place the egg white on a serving tray.

12 large eggs

6 tablespoons mayonnaise

2 teaspoon Dijon mustard

2 teaspoon apple cider vinegar

salt and pepper, to taste

paprika, for garnish

To the egg yolk add mayonnaise, Dijon mustard, apple cider vinegar, or plain vinegar/pickle juice (I am not a fan of apple cider vinegar), salt, and pepper, and stir it all together until creamy. Use a small spoon to scoop out some of the deviled egg-filling and place it back into the egg white.

Sprinkle a little paprika for that extra dash of devil-ness and serve them up to some happy guests.

Or change it up by adding curry powder to the mixture and leave unadorned.

**You can store the deviled eggs for up to two days in a sealed storage container  This means you can make them the day before a party, potluck, or gathering. **

Happy Thanksgiving!



Remember all of my novels have my recipes at the end-- an unexpected present for my readers.

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