Did I say “cheap”? Whoops! I meant “frugal”. That’s much more politically correct.
I also mean to say, “Appetizer? Don’t make me bring an appetizer? I can never think of a good appetizer?”
As much as I do in the kitchen, for some reason grazing foods to feed a crowd aren’t my forte. Simple deviled eggs are my go-to when I have to bring a dish to pass. Here’s why I love ’em:
- They are recognizable without a label.
- Everyone loves them. Deviled eggs always get eaten.
- They’re cheap! (I mean, inexpensive.)
- Eggs are healthy, and I can make them healthier.
- I know how to make them.
- They use common ingredients.
- Did I mention you can make enough for a presentable dish to pass for about $1.50? Even if you choose pastured, organic eggs, you can get away with $3.50 for your whole party requirement. (My good eggs are $3.00/dozen. I imagine this varies widely.)
Three Tips for Savvy Deviled Egg Makers
1. Crack the eggs under water for easier peeling. Peeling the eggs is the most time-consuming part of deviled eggs, and if you can get water under the shell, you’re more likely to have luck speeding up the process. I cool the eggs in cold water and then crack them in a fresh batch of cold water and leave them immersed. Eggs peel best when they’re less fresh, which is why my farm eggs give me such a terrible time, one tiny piece of shell after another. (Any ideas on how to cook easy-to-peel hard-boiled eggs? I cook them 15 minutes after the boil. Is there a better way?) UPDATE: My wonderful readers have tips! See the comments!
2. Mash the yolks easily. Either use a hand blender or just throw them all in a plastic bag and smush away!
3. Use a tool to fill the whites in an efficient way. If you mash the yolks in a baggie, snip off one corner and squeeze the contents into each individual egg white shell. No clean-up required! I like to use my Wilton Dessert Decorator with the wide tip to make the deviled eggs really pretty.
Even Healthy-ER Deviled Eggs
Since you are (hopefully) trying to avoid industrial oils as much as possible, you’ll get squeamish when you read “soybean oil” on the ingredients list of most mayonnaise or Miracle Whip jars. Here’s how I “cleaned up” the basic deviled egg recipe:
- pastured, local eggs
- homemade mayo
- Real Salt
How much mayo and mustard do you use? Trial and error:
First I use a plop of each, slightly more mayo than mustard (I love mustard; you may want less of that!).
That’s much too dry
Double the amounts
Still too dry, but closer
I added one more hefty dollop of each, along with about 1/2 tsp salt and a few grinds pepper for a dozen eggs, and it was great. Finish with a spoon instead of the hand blender. You just have to taste and see!
One of the highlights of my day today:My dear 4-year-old asked to help like he did when he was little, and I was happy to work with him but a little nervous he’d get frustrated by the tough shells. He actually said, “This is fun!” and peeled four of my eggs for me.
He also loves pumping the cake decorator:This month I’m on the lookout for more go-to appetizers, preferably with “real food” and not processed stuff. Got any ideas for me?
Win it! Your choice of FOUR Biokleen eco-friendly cleaners!
This post is part of:
- Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam (Yay! An appetizer theme! Just what I needed….)
- Tightwad Tuesdays at Being Frugal
- Kitchen Tip Tuesday at Tammy’s Recipes
- Holiday Food Fest