When I was growing up one of the snacks, always in the refrigerator was deviled eggs. In fact, it was kind of a staple in our household. So, when I started my own family I kept up the tradition but eating the same deviled egg for two decades can get a little boring so, as a result, I went on the hunt for a new recipe.
On The Hunt:
I was given recipes from friends and family. In addition, I searched cookbooks and also the internet. One day I came across a recipe from the Chilzanne Collection that used garden vegetable cream cheese spread. That was it, I was actually hooked. Have made the eggs that way for years. One day while making my eggs, Oh No!!, I was out of garden vegetable cream cheese.
WHAT TO DO! Had the eggs all prepared. But, living in the country I didn’t feel like the thirty-minute drive into the store. As I was Looking through the fridge I found a container of whipped chive cream cheese. So, why not give it a try? Then they were finished. As a result, they were great but also lacking something. I dusted them with a little Bad Byron’s butt rub. Previously, you’ll remember that from our chili recipe. By the way, we put the butt rub on just about everything. No, not ice cream. WOW! As a result, the taste was incredible. Therefore, I want to share this with all of you who love deviled eggs as much as I do.
INGREDIENTS FOR DEVILED EGGS:
- Eggs of course. I make six eggs at a time like them fresh, so I make two or three batches a week. If you’re having a party or just want to make a dozen, just double the recipe.
- Preparing the eggs. Note: I have tried every method known to man in making the perfect hard-boiled egg. As for preparing the eggs I Have even used that little plastic egg you throw in the water that is supposed to make it perfect. Not. The best method is to put them in cold water, bring them to a boil, remove them from the heat, next, let them sit for twenty minutes. Drain off the hot water, add some cold water and some ice, and let sit for 5 minutes before peeling. As a result, it comes out perfect every time.
- 1/4 cup mayonnaise
- 1/4 cup Philadelphia whipped chive cream cheese
- 1 tsp salt
- Bad Byron’s butt rub. Mentioned in the Chili recipe. You can get it on Amazon. It really is amazing and not the same without it.
- That’s it!
To Make:
After shelling the eggs, cut them in half and remove the yolks. Put in a medium-sized bowl. Add the salt, mayo, and cream cheese. Use your favorite fork to mash and mix all the ingredients together. Place as much as you like on each egg white half and dust lightly with butt rub and enjoy. Let me know if you found a way to make them better. Always open to new ideas. Also, check out our other recipes below.
What Wine To Pair With Deviled Eggs:
You ask what wine goes well with Deviled Eggs? We have found that a crisp light wine works the Best. We prefer the Sauvignon Blanc, (More Than Muse) from our Wine of the Month Club. All our wines come from Sonoma and Napa Valley. Check it Out Here
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