I love the idea of having a food theme for each season. Like squash in the fall, soups in the winter, eggs in the spring, and berries in the summer. Growing up, we had Sunday Soup Night in our house. My mom would make a different kind of soup every Sunday night and we would vote on our favorites. The recipes we didn’t like would get tossed and the ones we liked we would save for the following winter. It was a really fun tradition and now, if we ever need a good soup recipe, we know who to call! It helped her master the craft of soup making, learning about different flavor combinations that she enjoyed, different techniques, and working with new ingredients.
Well my mother’s motivation (and a Martha Stewart article) reminded me of my love for deviled eggs. I think they are the perfect appetizer, side dish, or even snack. You can try so many different flavor combinations and make a different kind each time you prepare them. And vintage deviled egg plates are super cute, so it gives you an excuse to go shopping! Here’s mine:
So last summer, I had created a mission to make deviled eggs every time I went to a party or potluck, hosted a party, hosted dinner or had a few people over. Well, I have to be honest and say I didn’t end up making them every chance I got. BUT, I did make them a few times and this was by far my favorite turn out. We were hosting a gathering in my home and expected about 30 people. Most people were bringing a snack or a dish, so we didn’t need a ton of food. I was so excited to get to experiment for everyone. This experiment was a huge hit. The eggs turned out awesome. Even people that don’t normally like deviled eggs were gobbling these babies right up. I hope you enjoy them as much as we did!
Makes: 16 Deviled Eggs
8 Hard Boiled Eggs*
The yolks from the hard boiled Eggs
1/3 C. Mayonnaise (I make my own, and use The Healthy Foodie’s method. It works the best for me! You can find that method here.)
1 Tbsp. Dijon mustard
1 Tbsp. White Wine Vinegar
1 tsp. Paprika
1 Tbsp. Bacon fat (saved from making the bacon bits)
1/4 c. finely chopped green onions
1/4 c. bacon bits (just make bacon and crumble it to bits. Save the bacon fat!)
Extra bacon pits for sprinkling on top
- Peel hard boiled eggs carefully and cut them in half. Scoop out the yolks and put them in a separate bowl
- Mash the yolks until crumbled then add the rest of the ingredients. Stir well until it becomes a creamy texture
- Fill a piping bag or a plastic bag with the filling (if you have a piping bag, great! But don’t go out and buy one just for this. A plastic bag works just fine, it’s just not as pretty.)
- Cut the tip off of the baggy and squeeze into the open egg whites.
- Sprinkle/top with a few extra bacon bits/pieces.
*Here is my method for making hard boiled eggs
And there it is! Let me know how they come out for you, I’d love to hear your thoughts!