Thanksgiving Countdown & An Easy Appetizer for the Non-Chef

The countdown is on: just 2 days until my favorite holiday of the year, Thanksgiving. I’ll be doing my grocery shopping today and then staying far, far away from all grocery stores until after the holiday.

This year, I am making Roasted Maple Brussels Sprouts w/ Bacon & Hazelnuts (thanks Nerd Fitness, for the inspiration) and a pumpkin pie (time to cut up our sole Halloween decoration).

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I’m planning to hit Whole Foods, and then get some meal prep out of the way. I say “out of the way” like it’s a chore, but really the food planning and prep is one of my favorite parts of Thanksgiving.

Not everyone loves brainstorming side dishes and prepping pumpkin pies, however. For many, Thanksgiving is nothing more than dinner with the extended crazies family.

Deviled eggs are great because they’re really easy to make, hard to mess up, and they always, always go over well. They’re a perfect party one-bite finger-food that complies with most diets and allergies (other than egg allergies, of course).

So for any non-chefs out there who are looking for an easy, crowd-pleasing appetizer to bring to dinner this Thursday, look no further:

Deviled Eggs (3 ways)
Classic, Bacon, Caesar Salad

 

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The first step to making deviled eggs is to hard boil your eggs. To do so: Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly.

 

Classic Deviled Eggs (easiest and fastest)

Serves 6 to 12

6 large eggs, hard-boiled
2 to 3 T mayo
2 t mustard
1/4 t lemon juice
Salt & pepper
Paprika

Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with the mayo, mustard, and lemon juice until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.

When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites. (To make extra-cute eggs, you can pipe the filling with a star tip.) Garnish with a dash of paprika and serve.

 

Bacon Deviled Eggs (slightly more involved)

Serves 6 to 12

6 large eggs, hard-boiled
2 strips of bacon
2 to 3 T mayo
2 t mustard
1/4 t lemon juice
Salt & pepper
Paprika

Cook bacon in a skillet (or microwave) and set aside to cool.

Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with the mayo, mustard, and lemon juice until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.

Crumble the now cooled bacon. Add half of the crumbled bacon to the yolk mixture. Save the other half for garnish.

Spoon the yolk mixture back into the cavities of the egg whites.  Garnish with a dash of paprika & bacon bits and serve.

 

Caesar Salad Deviled Eggs (fancy and sure to impress)

Serves 6 to 12

6 large eggs, hard-boiled
2 to 3 T mayo
2 t smooth Dijon mustard
1/4 t Worcestershire sauce (optional)
1/2 t lemon juice
2 T chopped fresh flat-leaf parsley
Salt & pepper
1 T olive oil
1 anchovy fillet, minced (optional)
1 small clove garlic, minced
1/4 t grated lemon zest
1/4 cup panko bread crumbs
2 T freshly grated Parmesan cheese or more to taste

Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with the mayo, Dijon, Worcestershire (if using), lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.

In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside.

When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites. Sprinkle each egg with some of the crumb mixture (about 1 teaspoon). Garnish with remaining chopped parsley and serve.

 

All this talk of deviled eggs is making me hungry. And come to think of it, I know we have some hard-boiled eggs in the fridge right now… Hmmmmm.

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Happy Tuesday, everyone.

Amy

[Photo credit: deviled eggs]

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