{"id":2738,"date":"2022-06-28T14:05:52","date_gmt":"2022-06-28T18:05:52","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2738"},"modified":"2022-06-28T14:05:52","modified_gmt":"2022-06-28T18:05:52","slug":"bring-deviled-eggs-to-a-potluck-picnic-or-barbecue-and-youll-always-go-home-with-an-empty-plate","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2738","title":{"rendered":"Bring Deviled Eggs To A Potluck, Picnic Or Barbecue And You’ll Always Go Home With An Empty Plate"},"content":{"rendered":"
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Deviled eggs on a<\/span>
Squirrel plate by Chandra DeBuse<\/a><\/span><\/figcaption><\/figure>\n

Have you ever noticed how much people love deviled eggs<\/a>? It is one of the few offerings that always gets eaten up at a cocktail party or potluck supper. As you enter with a platter full, people will help themselves to the eggs and you will always have an empty plate to take home. Not only are they inexpensive but also easy to make and guaranteed to please everyone except vegans (try sesame noodles<\/a>, lentil salad<\/a> or bbq tempeh<\/a> for them). You may have your own favorite method but I will share mine in case it is helpful. Free range local and organic eggs may be more expensive but, in the scheme of things, still reasonable and preferable for so many reasons, including your health and the health of the hens! You\u2019ll make your job easier if you use very fresh eggs. Just put the eggs in a saucepan, add water to cover completely, bring water to a boil, turn off heat, cover and let sit for 10 minutes. Then run under cold water over the egg – they should peel easily.<\/span><\/p>\n

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Use pasture-raised eggs, if you can<\/span><\/figcaption><\/figure>\n

Dry mustard with a splash of vinegar was always my preferred \u201cdeviling\u201d method but there are many ingredient options, including hot sauce, salsa, smoked paprika, chipotle chili (either dry or in adobo sauce), Dijon mustard, Sriracha, nutritional yeast, green chilis, bacon, relish or wasabi. My husband has an aversion to mayonnaise so I opt for a combination of Dijon and yogurt but when I want to go all out, I add a little sour cream or avocado. You can use all avocado, hummus, olive oil or a combination that suits you. I still think mayo makes the most delicious eggs but since I am not the only one eating them, I compromise.\u00a0<\/span><\/span><\/p>\n

Presentation is important with deviled eggs – you want them to look attractive. An easy solution is to pipe the yolk mixture into the whites using a regular plastic storage bag with the corner snipped off. Another is to use a small ice cream scoop. Then sprinkle with paprika, smoked paprika or chipotle chili powder or top with your choice of roasted red pepper, caviar, chives, bacon crumbles, smoked salmon, blue cheese or fresh dill or cilantro. You can put out small dishes of each and let people top their own – that way they can choose their own happy place. We are still not eating indoors with other people but hope to be gathering with small groups outside this summer. Deviled eggs are one recipe I definitely will be making to share.<\/span><\/p>\n

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Filling the whites is easy when<\/span>
you pipe in prepared yolk mixture<\/span><\/figcaption><\/figure>\n

DEVILED EGGS<\/span><\/p>\n

1 dozen eggs, hard-boiled and peeled (plus a couple extra in case of rips)<\/span><\/p>\n

Slice eggs in half the long way and put yolks in a bowl.\u00a0<\/span><\/span><\/p>\n

Put empty whites in a covered container in the refrigerator until ready to fill.<\/span><\/p>\n

Use a fork to mash yolks and then add and mash until smooth:<\/span><\/p>\n