Perfect Deviled Eggs

When You Have To Bring A Dish, What Should You Bring?

It's that time of year again.  There are celebrations galore in the spring and summer months.  It's bring-a-dish season.  

Now what do you do?

If you have any kind of a social circle at all, it's inevitable that you'll make just that decision in the coming weeks with Mother's Day, Father's Day, graduations, baby showers, wedding showers and Memorial Day on the horizon.

Of course, you could pour through Pinterest in search of something fabulous that will be sure to wow your family and friends at the next potluck or party.  It's fun to do that.  There are ideas galore.  It can also take a lot of time.  

I don't know about you, but I'm always trying to figure out how to save a little of that precious commodity.  So, if you haven't already done it, maybe it's time to come up with a signature dish that works for nearly every occasion.  You know, something everyone loves that's always welcome--something our moms made for Every. Single. Party.

Personally, I always prefer the classics.  They appeal to the broadest spectrum of people.  They're familiar.  They feel like home.  They're special just as they are.

And in that vein, I present for your consideration the humble deviled egg.  It's my go-to dish.  I've made thousands of these little gems over the years for both family gatherings and catered events.

Yes, I know they seem kind of fussy. There's the peeling and whites sticking to the shells and transporting them and storing them.  It can all be a pain.

That's exactly why you should make them.   I think doing so says, "I made a little extra effort."  

Besides, it isn't really all that much effort at all.  It only seems that way.  All of those "fussy" obstacles can be overcome with a few tricks.  And practice, of course.

As a former restaurant owner and manager, mom, and grandma--I've had plenty of that.  The first time I had to make these for a really big crowd, I made over 1000 of them.  It was a catered community event for 400 people.  I burned up a food processor doing it, too.

A thousand wasn't enough.  They were gone.  Fast.  I'm grateful I had to do it, though, because now I don't give a second thought to "What should I bring?"  These are always the winner, hands down. 

There are a lot of recipes for them.  Deviled eggs have been reinvented a million times.   Mine is a heritage recipe originating with my brother who is a chef.  

Why Are They Perfect?

This version doesn't involve a huge makeover from the basic recipe--no fancy toppings, no exotic ingredients--and no bacon which some people might consider a darned shame.  (My hubby would be in that category.)  Alas, it does not enter into this recipe equation.  It's just tweaked with a couple of small things that make a big difference.  

The spice comes from dijon mustard which is a little milder than basic yellow mustard or dry mustard. I also use celery salt which gives them a little extra flavor.

The defining element, though, is in going beyond mayonnaise to bind them.  I combine the mayo with cream cheese.  The flavor is a subtle and yummy enhancement, but the texture?  Oh, my!  It makes all the difference in the world.  The filling becomes silky and smooth and holds up beautifully.  The consistency is firm and when you pipe it into the whites, they look beautiful, too.  In fact, they look almost...perfect!

How Do You Make Them?

Here's the recipe for a dozen deviled eggs.  Frankly, I would consider that to be a test batch.  Trust me when I tell you that you are better off doubling or tripling the amounts if you're bringing them to a gathering.  A dozen wouldn't last ten minutes in my family.  

Even so, the recipe multiplies easily.  

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Perfect Deviled Eggs Recipe

Now, I am fully aware that there will be those who prefer Miracle Whip to mayo.  That debate goes back a long way.  The Miracle Whip does give them a little sweeter flavor and a zing that mayo doesn't.  That's strictly a personal preference.  However, we're talking about bringing them for an event.  I always use mayo in that case because there are people who just don't like Miracle Whip.  When you bring a dish, that's just something you have to consider.

The second area of possible debate is the mustard.  Some folks like the basic yellow variety.  I prefer the subtlety of dijon but I will use basic yellow in a pinch.  It's still yummy.  

If you want to add some extra zip to the recipe when you're using dijon, there's always the option of using a small amount of vinegar (maybe a teaspoon or so) if you like.  That's the beauty of basic recipes.  Small adjustments are more than allowable.  

So, there you have it:  deviled eggs that are sure to be a party pleaser.

Do you have a signature dish, a go-to specialty, a tried-and-true heritage recipe, or your own perfect deviled eggs recipe?