Deviled Egg Spread

“Wicked chickens lay deviled eggs.”

I found this recipe on one of my favorite blogs, The Cutting Edge Of Ordinary. Originally it had appeared in Food & Wine Magazine and was credited to Katie Lee (Billy Joel’s ex-wife). As with most of the ‘borrowed’ recipes I use, several modifications have been made to the original.

I almost always cut this recipe in half and it still serves four to six people. Although I’ve used several different kinds of crackers and chips for this spread, everyone’s favorite seems to be ‘Sociables’ crackers by Nabisco.

1 dozen large eggs
2 tablespoons white vinegar (only to boil the eggs)
1 cup mayonnaise (I use Kewpie Japanese Mayo)
1 tablespoon Creole mustard (or whole grain or just yellow)
1 teaspoon Creole seasoning (I use Tony Chachere’s)
Salt & pepper to taste
Paprika for dusting

For Perfect Hard Boiled Eggs

Deviled Egg Spread

Deviled Egg Spread

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 different bowl along with the mayo, mustard and seasonings. Using a potato masher, process until smooth (a few lumps are okay). Spoon the mixture into the first bowl and blend with the chopped egg whites. Can be made ahead and refrigerated overnight.