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2 Deviled Egg Recipes for Thanksgiving
Deviled eggs are a traditional and classic Thanksgiving appetizer. Some people even serve them as a side dish. They’re the perfect appetizer because they keep you full long enough so you’re not starving by the time the turkey is ready, but they’re also light and healthy…at least when they’re deviled.
Finding the right deviled egg recipe is actually quite simple. Two of our Family Kitchen bloggers, Jennifer and Julie shared two of their favorite deviled egg recipes for you to try with your family this year.
Deviled Eggs Martha Stewart Would Approve Of
Ingredients:
6 large eggs
2 tablespoons reduced fat mayonnaise
1/2 celery stalk, minced
1 teaspoon Old Bay Seasoning
1/2 teaspoon Dijon mustard
2 to 3 tablespoons milk
Ground pepper
To find out how to make them worthy of Martha Stewart’s table, check out the full recipe by Jennifer, Savor the Thyme: Martha Stewart Deviled Eggs
1 dozen eggs
Filling:
1/2 cup mayonnaise (lighten them by using half mayo, half plain yogurt or light sour cream)
1 tsp. lemon juice
1/2 tsp. grainy mustard or 1/4 tsp. mustard powder
salt & pepper, to taste
paprika, for garnish
For Dinner with Julie, or as we know her on the Family Kitchen, Julie’s full recipe for classic deviled eggs, check out her “Deviled Eggs for Thanksgiving” post.
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1 Comment
Angela commented on Nov 26 11 at 9:23 pmEvery year, I am in charge of the Deviled Eggs… And it’s really simple. First I cook eggs in white vinegar 1/4 cup, and boil for 12min, then let sit till warm not hot to touch and peel under warm water; peels right off without effort!!
For 12 Large Eggs (one carton)
Half Jar of Kraft Mayo (yes, half a jar; my family likes them wet not dry to taste)
Tablespoon of Spicy Brown Mustard
Tablespoon of Garlic Powder
(sometimes I will add 1/2 teaspoon of Onion Powder as well)
Top with Paprika!
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