Deviled Eggs

I’ve always thought of deviled eggs as an Easter appetizer. No idea why, but it just never occurred to me to make deviled eggs for any other holiday or party. I guess I thought that they wouldn’t fit in with any other holiday or party.

However, I recently received several suggestions for deviled eggs as a Thanksgiving appetizer. I was surprised and ignored the first recommendation, since deviled eggs didn’t seem fitting for this time of year. However, when the suggestion kept popping up, I realized that my preconceptions of deviled eggs may have been wrong. In fact, this was the perfect appetizer for this Thanksgiving, when I’ll be hosting my parents, hubby’s parents, and our siblings for a long weekend. I had been looking for prepare-in-advance, non-baked, vegetarian appetizers for the holiday and deviled eggs (an appetizer my hubby loves but never gets) fit the bill.

If you haven’t already planned your Thanksgiving menu, you may want to consider adding this traditional appetizer to your list. You can make it a day or two in advance and pop it in the fridge. Serve without baking. And if you’re my family, bring a little bit of the unexpected into the day.

Deviled Eggs

Yields: 18 halves

By Books n’ Cooks


~  9 large eggs, hard boiled and halved
~  1/4 – 1/3 c. mayonnaise
~  2 tsp. spicy brown mustard (I used Kosciusko mustard)
~  1/4 tsp. kosher salt
~  1/4 tsp. pepper
~  chives or paprika (for garnish)

Separate egg whites from egg halves, placing yolks in a small bowl and egg whites on a plate or serving platter in a single layer.

In a small bowl, mix hard boiled egg yolks, 1/4 c. mayo, mustard, salt,  and pepper with a fork, smashing egg yolks so that the mixture is smooth. If it’s not smooth enough, try beating with electric beaters. If it’s a little too thick, add a little extra mayonnaise.

Spoon (or pipe with a pastry bag) about 1 Tbs. of the egg yolk mixture into each egg white. Top with a sprinkle of chopped chives or a dusting of paprika.

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