Deviled Eggs for Jessica’s Bridal Shower

October 3, 2012 at 6:00 am | Posted in other savory, savory things | 14 Comments
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deviled eggs

I love a good party, and I’m so happy to have been invited to a virtual bridal shower for Jessica from My Baking Heart!  I’ve gotten to know Jessica through TWD.  She’s an amazing baker (and cook, too)…clearly C knows that he’s a lucky guy.

Nikki from Pennies on a Platter organized this big celebration, and we are going to have a fabulous table of drinks, snacks and sweets prepared by a list of incredible ladies.  I decided to bring along deviled eggs.  They are one of my favorite cocktail snacks, and I just love how retro they are.  The recipe below is for deviled eggs at their most basic, but you can jazz them up an infinite number of ways with spices and fresh herbs.  I used a French curry mayo that I bought at the fancy mayonnaise shop here in Brooklyn (I was just too intrigued by the strangeness of a mayonnaise shop not to stop in and buy something), and sprinkled over smoked paprika and chives.  Of course I piped my filling in with a star tip because it’s a special occasion.

Please visit Jessica to say congratulations and head over to Nikki’s to see the whole party spread.  Cheers to Jessica and Chris!

Deviled Eggs- makes 12 halves

6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon white wine vinegar or squeeze of lemon juice
1/2 teaspoon dijon mustard
salt and pepper to taste

-Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat.  Turn off the heat, cover and let stand 10-12 minutes. Meanwhile, fill a medium bowl with water and ice cubes. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

-Peel eggs and slice in half lengthwise. Put the yolks in a fine-mesh sieve and use a spatula to press them through sieve and into bowl. Add remaining ingredients, and stir vigorously until smooth.

-Arrange whites on serving platter and mound with the yolk mixture, either using a spoon or a pastry bag and tip.  Serve immediately.

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