Today I join Fantastical Food Fight, where every month a theme or ingredient is chosen, and we all choose a recipe - from a cookbook, blog, or our imaginations - and we all share. Which recipe will come out on top? It will be fun to find out!
This month's theme is Deviled Eggs. Now, I've made a lot of deviled eggs in my life. We had chickens when I was growing up, so we always had plenty of eggs, and when we had a church potluck, I usually made some deviled eggs. Strangely enough, I never actually cared for deviled eggs all that much. I mean, they were OK, but nothing special. I wasn't even sure I was going to participate in this month's Fight, until I saw a segment on the Rachael Ray show where they made these eggs. I was definitely intrigued and knew I'd found the recipe.
These aren't exactly potluck fare, but they were egg-cellent for lunch with a tossed salad. I really enjoyed the simplicity of the filling - egg yolks, garlic, parsley, a little milk, and salt & pepper. The flavor is really nice, and the creamy dressing adds just the right touch.
If they taste like this, I may just decide I like deviled eggs. The only thing I changed from the original recipe was to use large eggs instead of jumbo, since that's what I had. I just cooked a couple extra to have about the same amount of egg and yolk.