Tis the season for celebration. Festive parties abound, and it is easy to become overwhelmed with so many parties and so much to cook! Which recipes are simple and nice enough to show off to friends and family?
Deviled eggs are a favorite among many of us in the Southern U.S. Easy to make, pretty to look at, and always tasty, these protein-packed delights are a wonderful holiday treat. Here is a spicy version of a holiday favorite from the Taste of Tobacco Road (page 15). These are great to bring to a potluck and are included in the JLDOC Cookbook Committee’s suggested holiday menu.
Appetizers: Spicy Deviled Eggs (recipe below, page 15), Christmas Log with Pattie Crackers (pages 32-33), Country Ham Rolls (page 16)
Starters: Bibb Lettuce with Hungarian Dressing (page 86), Butternut Squash Soup with Sage Croutons (page 73),
Entrees: Beef Tenderloin (page 123), Risotto with Roasted Sweet Potatoes and Spinach (page 165)
Sides: Corn Soufflé (page 109), Hot Cranberry Casserole (page 116), Gratinéed Cauliflower (page 107)
Dessert: Never-Fail Fudge (page 184), Southern Pecan Pie (page 198)
Spicy Deviled Eggs
- 12 hard-cooked eggs, cooled and shelled
- 3 1⁄2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons white vinegar
- 1⁄4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 4 dashes of Tabasco sauce, or to taste
- 1 teaspoon chopped pickled jalapeños, drained
- 1 teaspoon finely chopped pimentos, drained
- 1 teaspoon chopped parsley
- 1 teaspoon finely chopped chives
- Dash of sunflower oil (optional)
- Paprika and fresh jalapeño slice halves for garnish
Cut the eggs lengthwise into halves using a sharp knife. Remove the egg yolks using a small spoon and place in a small mixing bowl. Place the egg whites cut sides up on a serving plate.
Mash the egg yolks with a fork in a bowl until the texture of loose crumbs. Add the mayonnaise, mustard, vinegar, salt, pepper and Tabasco sauce; mix until smooth.
Combine the pickled jalapeños, pimentos, parsley and chives in a small bowl and mix well. Fold into the egg yolk mixture.
Spoon into a piping bag or a resealable plastic bag with an end snipped. Fill the egg whites in a circular pattern. Garnish with paprika and fresh jalapeño.
- Sometimes those eggs just won’t peel! You can read all kinds of advice about the right egg “age” or how to boil them properly. I have found the spoon technique to be quite useful when all else fails. First gently crack the egg all around and remove the shell around the air bubble. Using a teaspoon, slide the tip of the spoon underneath the film that lies between the egg and the shell. Ease the spoon down the egg moving just a little at a time. There will be small imperfections as you go, but this can help you avoid removing huge chunks of egg.
- Did you ever wonder how that paprika is sprinkled so perfectly in professional photos? You can get the same effect using a fine mesh sieve, just as you do with powdered sugar. Pour the paprika into the sieve and gently sift over the finished eggs. Your friends will think you’re a professional!
- For those who are trying to avoid mayonnaise, plain Greek yogurt is a good substitute. Or if you don’t want to give up all of the mayonnaise flavor, you can use 2 tablespoons of mayonnaise and 1 1/2 tablespoons of yogurt.
- I didn’t have any pimentos on-hand, but I had some chipotle chiles leftover from Thanksgiving. They added a little more heat and a great smoky flavor.
- I didn’t have fresh jalapeños, so I chopped up some additional pickled jalapeños for the garnish on top. It certainly wasn’t as pretty as the fresh slice in the picture, but it was quite tasty!
Proceeds from Taste of Tobacco Road sales help support the JLDOC mission to promote voluntarism, develop the potential of women, and improve communities through the effective action and leadership of trained volunteers.