It has been a while since I have had the time to be in the kitchen doing what I love most. But, today afforded me that opportunity and I am incredibly grateful.
I was inspired to make today’s recipe after having the surprise of running into my friend, Megan this week. Here we are at my dear friends’, Nick and Tracie’s, wedding a few years ago.
Megan LOVES Deviled Eggs more than anyone I have ever met. And I live in the South so there is no love lost on Deviled Eggs! I actually text her pictures pretty much every time I make them.
Like this one from 2019:
Or this one from 2022:
This one is for you, Megan!
Today, I start with a basic Deviled Eggs Recipe.
Six Eggs go into a pot with a dash of Apple Cider Vinegar.
I bring to a boil and then boil for 14 minutes.
I prepare an ice bath of ice and cold water:
And add the eggs to the ice bath when they are done. Let chill and then work on peeling them.
Then, I take a butter knife and slice the eggs. I always rinse between each cut to keep the yolks from clumping up onto the egg whites.
Once all of the eggs are sliced, I then take a small spoon and scoop the yolks into a bowl.
At that point, I add my 3 Tablespoons of mayonnaise, 1 Teaspoon of Dijon mustard, salt & pepper to taste, 2 baby kosher dills diced, a few dashes of Tabasco and a dash of Paprika.
I use a potato masher and really mix it all up until it is creamy and smooth.
I then fill the egg whites with the filling by using a small spoon. I am using a Deviled Egg plate, but you can also use a shallow bowl. You can be fancy and use a piping bag to make them extra pretty, but I am not incredibly skilled in that technique and also, this is just super easy.
You can add whatever topping you like, but in this case, I decided to try Prosciutto and Everything Bagel Smoked Salmon.
I just sliced the prosciutto thinly and the salmon, I diced. I add them to the eggs and that is it! Time to enjoy! They are great chilled, if you can part with them long enough to let them do so.
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