Hi everyone and happy holidays! In my house growing up in the seventies, it would not be a holiday if if we did not have deviled eggs. Deviled eggs remind me of times gone by, where we did not think about the genetics of our high cholesterol, only the creamy goodness of a retro treat signifying festive times.
I have updated our family recipe by adding butter to make the yolk mixture creamier since we only eat these once a year. We also added pigs in a blanket to the repertoire, my husband’s and kids’ favorite and have the kids help with both to keep them away from the Wii. I also feel that if they are cooking something they like to eat, they are more likely to help me prepare it so a good place to start with their kitchen involvement.
My kids had a great time putting on the mixer and wrapping the little hot dogs in dough-jobs that do not create a lot of mess for me when I am already busy and stressed. They can both be prepared in advance which I love. Prepping all these goodies before the party allowed me to hang freely with my family (see how many! in the video above) and have a special day.
Delicious Deviled Eggs
15 hard boiled eggs
1/2 plus 2 TBS mayonnaise
2 tsp Dijon mustard
1 TBS softened unsalted butter
1/2 tsp kosher salt
ground pepper to taste
Place the eggs in a pasta size pot of cold water filled a few inches from the top and cover. Once it is boiling, lift off the cover and let boil for 5 minutes. Drain water out and pour cold water over eggs for a few minutes until eggs are cool to the touch. This should separate the membrane from the egg whites-if membrane is stuck, it is very hard to peel them. Store in fridge if using for later in shells or peel immediately if making the eggs now.
Slice eggs in half lengthwise and carefully remove the yolks from each one.
In a big bowl of an electric mixer, Food Processor or regular bowl if doing by hand, deposit the yolks and remaining ingredients. Mix for a few minutes until smooth to combine with a fork or with the whisk of a mixer or the food processor blade.
With a small spoon (I like to use a baby spoon) place a heaping spoonful of yolk mixture in the whites. You can also get all fancy and take a small plastic baggie, cut a small hole in one of the bottom corners , fill the bag with the yolk mixture, get the rest of the air out of the bag, twist the top like a pastry bag and squeeze the yolk mixture into the egg whites.
Sprinkle each deviled egg with paprika if you like and keep the eggs covered with saran wrap in the fridge until ready to use-best when chilled but not more than the morning of or they will get crusty and very unappetizing. Serves about 15 adults if they like deviled eggs, no adults if they don’t!