Monday, September 7, 2009

Deviled Egg Spread

Deviled Egg Spread plate

We just can’t have a party here without deviled eggs. It’s something my husband started when he moved here to RI from the Southwest. I can’t even begin to tell you how many deviled eggs I’ve made over the years. Lets just say – a whole freakin’ lot. I have my deviled egg recipe memorized, that’s how many times I’ve made them.

There was one instance where I threw caution to the wind and decided I wasn’t putting deviled eggs on my party menu. I believe it was Evans’ birthday in 2007. I even announced it proudly to the family weeks before “I’m not making deviled eggs” I yelled loudly from the kitchen. Like it was a proclamation. “I shall not be preparing the eggs of the devil for the celebration that will take place in a fortnight”. There were a few “awwww’s”, but really no major protesting. Evan doesn’t even like deviled eggs, so he could care less. Well, well I thought. Maybe no one will even care if I don’t make them.

Fast forward to the party. A glorious array of food covered the counters and tables. A virtual feast lay out before the party guests. Surely no one had even noticed that the deviled eggs aren’t on the menu. Huh, I pulled this off. Maybe I won’t be stuck making deviled eggs 15 times a year after all.

And then it started. My sister-in-law was the first to notice “Lee, where’s the deviled eggs?” (She is a deviled egg fiend). “Oh I didn’t make deviled eggs.” I said. “What??” “No eggs??” She looked like the Aunt in My Big Fat Greek Wedding. “Whatchu mean you didn’t make deviled eggs? You always make deviled eggs!” And so it began, person and after person looking for the deviled eggs. I heard it the whole night. Alright, alright already. I learned my lesson. I’m sorry. I shall repent. I will never again host a party without the deviled eggs!! Well almost….. read along my friends.

Deviled Egg Spread.1jpg

I found this recipe in Food & Wine magazine. It’s a recipe from Katie Lee (Billy Joel’s ex-wife). I guess she’s quite the little Southern cook. The preface to this recipe was “I can’t have a party without deviled eggs”. Hmm sounded vaguely familiar. So on I read, and by the time I got to the end of this recipe, I was once again proclaiming in the kitchen. This time I was shouting “ I will be making deviled egg spread for the labor day party, not deviled eggs, but a tasty spread that tastes just like deviled eggs, served on crackers!” The kingdom roared! “Yes, yes, please make the deviled egg spread” they begged. And so I obliged. Happily boiling, peeling, chopping and mixing. The deviled egg spread was served and the kingdom rejoiced!

So if you are a slave to the deviled eggs like I was, liberate your self from the plain ole stuffed eggs and make a deviled egg spread instead. Your kingdom will roar too.

Deviled Egg Spread coll

Deviled Egg Spread
Recipe from Katie Lee
Food & Wine – Sept 2009
Printable recipe
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs
In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

67 comments:

Future Grown-Up said...

I am a self confessed deviled egg junkie...it was a big thing for my family at picnics. I've never made it because of all the work but this I think I could do...thanks for sharing.

Also thanks for stopping by my blog. I appreciate that puff pastry recipe...it looks wonderful.

noble pig said...

Seriously, I am all over this one. Sounds delicious!

GarlicBOSS said...

Vinegar must be the ingredient I have been missing...thanks

thebrunettebaker said...

I can't wait to try this..thanks for the recipe. Have you tried her recipe for "Grilled Cheese" Burgers?? They're delicious. I'm relatively new to your blog but I like it and I'm stickin' around.

Dila said...

I came across your blog and enjoyed looking at the pictures. I'll definitely try your recipe soon. It must taste very delicious. Perfect for my kids. Thanks for sharing the post.

Karly said...

Oh, man. I'm going to be making this soon. I'd make it right now, but I'm out of eggs.

Melissa said...

What I love about this: a) I love deviled egg flavor but prefer egg salad/spread, i.e., I want it on crackers or bread; and b) it's simple! No crazy ingredients, which I hate because I think deviled eggs/egg salad doesn't need it. Just mayo, mustard, and a little vinegar. Perfect!! Why have I never thought of this?!

Kevin said...

I have been meaning to try deviled eggs and a spread version also sounds really good!

Jeannie46 said...

I was planning to make deviled eggs for Easter. I've eaten egg salad with crackers myself but never thought of serving it to guests. Great idea! This is pretty much how I make it and it is very good.

Ambitious Blonde said...

Found your blog via pinterest and when I saw the photo I knew it had to be egg salad :) I grew up (southern born/raised LOL) eating egg salad sandwiches, never thought about it using it on crackers though. Off to check out the rest of your blog :)

sedawn44 said...

My mother-in-law used to bring a deviled egg dip to every party. She served it in a flan dish with a thin layer of sour cream on top. She passed away two years ago and I didn't ever have a chance to get the recipe. I tried to find it online unsuccessfully. When I saw this on Pinterst I almost cried. Thank you for sharing.

Anonymous said...

I,too, always made deviled eggs for get-to-gethers. This sounds great. I am going to try them for Elderberries (senior group at our church)soon. Thanks!!!

Anonymous said...

Thank you for the recipe and idea..I am usually not invited to a function unless I have my handy deviled eggs stored in a deviled egg container(yes, my mom one christmas bought me 2 24ct carrier)...

Anonymous said...

Maybe it's a "Southern" thing but I usually add sweet pickle relish. Would like to know if anyone else does?

Anonymous said...

Bacon bits are amazing on top!!!!

Anonymous said...

Do you use dry mustard? Can't wait to make this!

Rachel said...

Sounds delicious!!!! My husband is a deviled egg junky too! Usually the kids and my husband fight over them! LOL!

lunchbox said...

can't wait to try, made deviled eggs for years. I too add a little sweet pickle juice.

Christina said...

I eat egg salad with pretzels all the time, and I gobble up deviled eggs whenever they're around... deviled egg spread would be so much easier with the pretzels and anything else! Although I think I'd make it more like my salad - with dill relish and poppy seeds... and I'll skip the food processor step and mix by hand.

Anonymous said...

Yay! I'm doing this for Halloween instead of deviled eggs. I do add some stuff; celery salt, chopped bacon, green onions

Anonymous said...

And I omit the vinegar. I've never tried that before.

Lois said...

My 9 yr old grandson makes deviled eggs frequently. I will give him this . Bet he'll love it

Lauren said...

I've made deviled eggs my whole life. I've also made egg salad spread for sandwiches my whole life. It's the same thing. I never put vinegar in mine, but I don't think it would change a whole lot. It's heaven either way. :)

Anonymous said...

The vinegar is just added to the water to make peeling easier. You can also use vegetable oil. I always add a pinch of sugar and splash of sweet pickle juice. Every person that tries them says they are the best eggs ever. Definitely trying it in dip form!

Chrissy said...

I have never tried the vinegar, but have always used pickle relish. I need to try this recipe, sounds a lot less fussy than deviled eggs. Fantastic idea...thanks!

Connie said...

I put a lot of stuff in mine..mustard(yellow&horseradish), vinegar, mayo, sugar,and I cut up sweet pickles. I always get asked to make them....people tell me they are the best they have ever had. I can't wait to do the dip!

welcome to my world said...

I just finished making this for our Thanksgiving... it was all I could do NOT to want to 'gobble' it up. Can't wait to enjoy this along with our dinner. Thanks so much for sharing!

Have a Blessed Thanksgiving,
Aloha,

Anonymous said...

I'm recently married to a Jewish man and I am hosting my first Hanukkah dinner next week. I cannot wait to make this for one of my appetizers. Thank you so much!!

Anonymous said...

Excited to make and eat....I like dill in my eggs. Use pickle juice and dill weed with a hint of celery seed. I also to sweet ones or add horsersdish. Depends on mood. Ty for recipe!

Anonymous said...

I do as well but was thinking that maybe the vinegar served that sweet/sour purpose...

Southern Girl said...

Being a southern girl I also add a little sweet pickle relish. So how many are actually putting this on crackers? I'm always short filling when I make deviled eggs because I'm eating it by the spoonful!!

Anonymous said...

I love deviled eggs! And I have recently learned about using already hard boiled ones from HEB! But I have never thought of making a spread!

Anonymous said...

“I shall not be preparing the eggs of the devil for the celebration that will take place in a fortnight”
TOO FUNNY!!!

Anonymous said...

Don't add vinegar to egg mixture! It goes in the water! Read the recipe!

Anonymous said...

I would add vinegar to the egg yolks. I always use it in my deviled eggs

Anonymous said...

I just made this for our Christmas Eve with my In-Laws. Amazing!!!! I had to fight off my hubby or he would've eaten it all before we got there. Yes, green onions would add an extra amazing touch. Thank you so much!

Anonymous said...

This "Deviled Egg Spread" looks delicous. It also looks like egg salad. Like an egg salad sandwich eaten on crackers.

Kathi Daugherty said...

You saved me! It's Christmas morning and I'm supposed to bring deviled eggs to the family gathering. We have laying hens and I have eggs galore. However, using our fresh eggs I have never been able to get a clean peel, so my egg whites are always ugly. (And I'm not about to buy store-bought eggs when I have more than I can use here.) THIS recipe is going to be my go-to recipe from now on! Thanks! And Merry Christmas!!!

Anonymous said...

We add horseradish sometimes. Gives it a litte zip!

Rebecca said...

Just delicious! I added in a tablespoon of sweet pickle relish, a pinch of sugar, and served it on bread. My new go-to egg salad recipe!

Anonymous said...

My lil ma.ma once told me to make deviled eggs you had to add vinegar otherwise you just have egg salad...

Becki said...

Someone pinned this so i cam to take a look around, i am a deviled egg junkie and so is everyone at the house, just too much work to make... when i saw this i thought OMG!! this is so doable!! Glad i stopped by, i'll definatly be stickin around!!

Anonymous said...

It may be a "southern" thing but i do it as well but we're from the south! So i cant say whether its a southern thing or not!

Anonymous said...

You can also but this on bread and you have a sandwhich i make this all the time!! Love it!!!

Anonymous said...

Oh this is great!!! I have deviled eggs no less than 20 times a year and everyone in our house fights over the last few eggs. This will surely be a hit and since you add the crackers maybe it will actually satisfy them.

Carol A Cloninger said...

this couldn't possibly be bad..trying tonight..my daughter found it on pintrest..she only likes
the filling for deviled eggs anyway..lol

Carol A Cloninger said...

this couldn't possibly be bad..trying tonight..my daughter found it on pintrest..she only likes
the filling for deviled eggs anyway..lol

Anonymous said...

Had a laugh glancing at a few comments on this recipe. how many people actually do not understand that the vinegar goes in the water to boil the eggs, not in the egg spread itself. People, please read the recipe.

Anonymous said...

I put vinegar in the water when I boil my eggs AND I always add it to my deviled eggs as well. Gives it a bit of a zing and brightens the mayo. Delicious!

Anonymous said...

Try putting a tbsp of salt in the water when boiling your eggs and they will peel easier. This works especially well for fresh eggs.

Colette Saucier said...

I could completely relate to your story! One time I announced I was not making deviled eggs for a party. My husband and one of my daughters were absolutely appalled - like it couldn't be a party without deviled eggs. So she announce, "I'll make them then!"
So WE made deviled eggs for the party.
I will definitely see if I can get this dip idea to float! Thanks!

Cookie Monster said...

@Kathi Daugherty: I recently read where you add 1/4 tsp of baking soda (minus the vinegar)to the water when cooking eggs, the shells will come right off. I have yet to try it...

Anonymous said...

I'm from southern Maryland and I add both sweet relish and a little vinegar.

Anonymous said...

I totally get that the vinegar goes in the water since that is how my mother and grandmother taught me, but I also use just a little when mixing the eggs.

Anonymous said...

Pinch of baking soda in water. Peeling eggs have never been so easy.
Also, pinch of baking soda iin teapot when steeping your tea. No bitter tast and never cloudy. Oh yeah, Deviled Egg Spread is fabulous. Always a big hit . With crackers and great for finger sandwiches.

Anonymous said...

I personally do not like Deviled Eggs but get stuck making them. Love this idea.

Anonymous said...

I have always been the one to make deviled eggs when I go to potluck gatherings. My only change to this recipe would be to add a little sweet relish instead of vinegar. Plus, my secret to peeling the eggs easily is to let them cool just a little bit, and then crack the shells just a bit before putting them in cold water to let them cool completely. The shells should come off very easily.

Paula said...

Just shared this recipe when it popped up via a facebook post from Gooseberry. I "pinned" it, too, on my Recipe Box board. What a great idea - personally I'm just not a d.e. fan but all my family and friends will be eating this up at our next get-together. I, then, had to go and catch up with your blog and lo and behold, you are a fellow Rhode Islander. And, I see a few cookie recipes I need to go back and look at. Looking forward to more great recipes.

Miss Slick One said...

Love it, thanks! Going to share it on my blog as well! Pop by mine too! :)

smehary said...

I am going to have to try this. I have been the one taking deviled eggs to all the events for years now.

Also, I have a secret ingredient that I add to my deviled eggs; curry powder. It is amazingly good.

BellaGrace714 said...

Just making sure I read the recipe correctly... the vinegar is only meant to go into the water for boiling, not into the spread mixture, right? It sounds like some are thinking it goes into the spread based on comments I've read. Looks wonderful!

BellaGrace714 said...

Just want to be sure I read it correctly, but the vinegar only goes into the water to boil the eggs and not into the spread, correct? Some people seem to be thinking it goes into the spread so I just thought I'd check.

Lisa Ghenne said...

Bella, the vinegar is added to the edd mixture, not the water as many have posted. I thought I corrected it. I'll go back and make sure! Thanks! Lisa

Lisa Ghenne said...

Bella I went and looked and I was wrong. It did go in the water! I'm sorry. I've been adding it in the mixture and it's great.

Dennis Coogler said...

If anyone likes a "tart" deviled egg..you will love this...try adding salad green olives to your spread...*amazing*...best egg spread ever!!!

Deb Mccracken said...

It's a crack-up to see how many people mistakenly added the vinegar to the eggs...instead of the water...!! But, if you only add a tsp-or-so, it does taste good (except leftovers tend to get watery). Am from the Pacific NW (Seattle area), and disagree it's a 'southern' thing. My family has used the simple version of the egg salad mixture all our lives...and before. Trying to cut back on using too much bread, have begun plunking a big scoop atop a healthy section of iceberg lettuce. But, those (shown) veggie flavored crackers look like a great party addition. SURE releaves the need for an hour of egg-peeling...!! I use an egg slicer and make the cuts both ways, which chops the (whole) eggs into just the right sizes...

Rene' in Keller, TX said...

Delicious! I only like the yolk part of Deviled Eggs so I seldom make them. This solves that problem. I don't waste the whites but still get the yummy yolk part. I added 2 Tbsp. of sweet pickle relish, a pinch of onion powder and garlic powder.