Contemporary Deviled Eggs
I think deviled eggs get a bad rap. Too many times I have been to someone’s house for a buffet/bbq/family gathering, and the deviled eggs are way too mayonnasiey, not cold enough, and overall a total disappointment. Not to toot my own horn, but almost every time I cook a big outside dinner for my family, my mother requests my deviled eggs. They are her absolute favorite food (among about 40 other things) but I think there is a special place in her heart for these deviled eggs, mostly because there is a secret ingredient that only the two of us know about. We put a bit of vodka in our deviled eggs. I know it’s strange, but trust the science. Who doesn’t like a secret?
If you can get your hands on Brownwood Farms Kickin’ Kream Mustard then you are in for an extra treat, otherwise we can certainly work with what we got and make a little substitution.
- 6 peeled, hard-boiled eggs
- 2 Tbs. Brownwood Farms Kickin’ Kream Mustard OR
1 Tbs dijon mustard, 1/2 Tbs honey, 1/2 Tbs horseradish
- 2 Tbs mayonnaise or greek yogurt (for those health nuts)
- 1/2 tsp vodka
- sweet or dill relish to taste (optional)
- salt and pepper to taste
- paprika for garnish
- Boil eggs – cover with cold water, bring to a boil, remove from boil, let stand, covered, for 8 minutes.
- Slice eggs in half lengthwise and remove yolks.
- Place yolks in a medium bowl and mash together with Kickin’ Kream Mustard (or substitute), mayonnaise, vodka, and relish, if using. Take a swig for good measure.
- Add salt and pepper to taste.
- Fill the hollowed egg whites with the egg yolk mixture and sprinkle with paprika (for an extra touch, pipe these, either with a piping bag, or by cutting a corner of a ziploc bag.
- Chill until ready to serve – serve COLD.