JUST IN TIME FOR NEW YEAR 2019
New Year’s Eve celebrations are approaching, and I am thinking about the Charcuterie Boards that your friends invited you to bring to their party. I will be packing my Charcuterie Board to a celebration 200 miles from my home base so I need some hardy food items and beyond the smoked salmon and smoky ham appetizers, I include deviled eggs.
Why? Because eggs are a fundamental symbol for fresh beginnings, they travel well, and they reassure and satisfy during uncertain times, and all times are that.
I scrub the slate clean on New Year’s Eve., and wipe out the tired and negative thoughts and the plans that never made it off first base. The deviled eggs on a Charcuterie Board represent fresh ideas and new goals for the year ahead.
And guests relish them and come back to the Board for more! Plan two deviled eggs per person! The recipe comes together with ease, and Spicy Beer Mustard underscores the fullest flavor!
Spicy Beer Mustard Deviled Eggs
Start with 12 large eggs. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for 15 minutes. Cool immediately in cold water, and when cool enough to handle, peel the eggs and cut the whites in half lengthwise. Scoop yolks into a large sieve or the bowl of your food processor; place whites on a serving platter.
Press the yolks through the sieve with a wooden spoon and into a bowl or pulse them until fluffy in the food processor.
Ingredients
12 large eggs
2 1/2 Tablespoons Spicy Beer Mustard
2 1/2 Tablespoons good quality mayonnaise
1/2 tsp. vinegar
parsley leaves and paprika for garnish
Process
Mix Spicy Beer Mustard and mayonnaise. Add the vinegar and mix well. Incorporate the mustard/mayonnaise mixture into the finely shredded egg yolks until the mixture feels creamy yet holds its shape in the egg white. Taste, and add 1/4 tsp. salt if needed.
Make Spicy Beer Mustard Deviled Eggs and all your dreams come true in 2019