As far as holidays go, I freely claim that July Fourth is my hands-down favorite. It has everything going for it. Let me enumerate alliteratively:
Food, Family, Friends, Firework, Fun, Freedom, Fairs, Floats Flowing Forward in single File, Fair weather.……am I Forgetting anything?
Seriously, Whats not to like? People gathering in warm weather, eating fabulous food, fun activities for the kids, finished up with a round of sparkly, shiny goodness in the sky! Not to mention the nationalistic swellings within our souls! No other holiday can fully compare!
So in Patriotic Preparation, we Propose a Plethora of Potluck Possibilities. For your Pleasure.
By next Friday, you will have a full carte du jour of down home dishes, from appetizer to beverage, to either cook yourself, or assign out to your guests!
Each day from Sunday forward, tune in to secretlifeofachefswife and be inspired. We hope. Because we love food and we love to share!
We kick off said menu with an appetizer. A teaser, if you will. To get your salivitic juices flowing, and your grocery lists a-going.
Deviled egg recipes are like so many other standard pot luck dishes. There are 2700 versions. I’m not saying this version is the best, that would be presumptuous, but I will say that if you like deviled eggs, sweet relish, and dijon mustard, you will think these are wonderful! If you prefer dill relish and yellow mustard, by all means substitute, and then you will think these are wonderful! Don’t skip the step where you run the yolks through a sieve. It makes them smoother than you would imagine! So yum! Don’t mix the filling and fill in too far in advance, or the eggs will darken and dry out on the top.
12 large or extra large eggs
1/2 cup mayonnaise
2 teaspoons cider vinegar
3 –4 teaspoons sweet relish (try to find a brand that has a smaller texture)
1 teaspoon stone ground dijon mustard
1 teaspoon fresh chives, chopped small (like, REALLY tiny!)
1/8 teaspoon kosher salt (halve this amount if using table salt)
1/8 teaspoon pepper
fresh chive tips for garnish
Boil your eggs.
Everyone has a different method for this. Maybe some are kitchen myths, maybe not. I’m not here to judge.
I like a yolk that is cooked all the way, but not too dry. I place my eggs in a large pot, and cover the eggs with cold water. I add 2–3 tablespoons of salt to the water. Then I bring the water to a pretty convincing boil, turn off the heat, and cover with a lid. If the eggs are extra large, I let it sit 15 minutes. Smaller eggs can go 12 minutes. Set your timer.
When the timer dings, immediately put the pot in the sink and run cold water over the eggs to stop them cooking, you can drain the water first if you want. When eggs are cooled, crack them in a way that works for you. If I described my method here, you would think I was nuts.
Carefully slice the eggs in half the long way. You know; tip to tip. To allow the eggs to sit evenly on your serving plate, slice a tiny bit off the bottom of each egg. Pop out the yolks into a bowl.
If you want your filling super creamy and delicious, press the yolks through a fine sieve before mixing in the remaining ingredients.
Then mix in the remaining ingredients. I used a plain #10 tip in a small cake decorating bag to fill the egg halves. Use a star decorative tip if you’d rather.