Honorary Dish of the Day: Creamy Deviled Eggs

Honorary Dish of the Day: These irresistible, colorful, and inviting Creamy Deviled Eggs are our honorary dish of the day this Tuesday! Thought to have originated from Italy, deviled eggs are also known as stuffed or dressed eggs...both of which I find to be more fitting descriptors since they perfectly capture what this simple yet scrumptious dish is really all about! You can read more about the fascinating background of this popular dish on the history website here. While classic recipes include a tangy element such as mustard and vinegar, I chose to omit these components because I wanted a creamier and smoother taste without the sour notes from those ingredients. To make my deviled eggs, I first boiled 4 eggs for about 7 minutes under high heat. Peeling the eggs was the toughest part of this recipe, but I cannot complain since I had only 4 eggs to work on...I cannot imagine if one had to peel a dozen or more eggs because let's admit it, it's just not a very fun process 😁. After peeling, I cut each egg into half and scooped out all the beautifully yellow yolks into a small bowl. I then seasoned the egg yolks with a melange of spices and condiments including about 1/2 teaspoon each of smoked paprika, ground black pepper, and some salt to taste, along with approximately 2 teaspoons of mayonnaise and about 1 teaspoon of a delicious roasted pepper dressing. I also sprinkled a few parsley flakes and lightly mashed all the ingredients to blend well together. Using a teaspoon, I scooped small portions of my seasoned yolks into the halved egg whites and once done, I sprinkled a dash of paprika over them to garnish and add a touch of bright color. Since I am not a fan of eating spices like paprika raw, I decided to broil the eggs under low heat for about 3 minutes to lightly toast the spices on top. Tip: Be sure to keep a very watchful eye on them under the broiler since the heat is very high under this setting. I am so glad I made this last-minute decision because I found that, surprisingly, the heat seemed to magnify the wonderfully creamy texture of the egg yolks while simultaneously elevating the flavor of my spice blend. Once done, this versatile dish can be served warm, cold or at room temperature as an appetizer, breakfast/brunch entree, or as an accompanying side dish. We really enjoyed these delicious dressed eggs and I am excited to experiment with different filling additions in the near future. Do give this a try sometime and let us know how it goes. Enjoy! 😍😋