Kokomo Chefs’ Thanksgiving Recipes: The Deviled Eggs - James Edward

Hey Kokomo! Who’s ready for a classic? Welcome back to the final blog of our newest blog series where we are telling you some Thanksgiving recipes from some of our favorite Kokomo chefs! In our last blog, we gave you James Edward’s, from J. Edwards Fine Chocolates And Gourmet Cakes, Mac And Cheese recipe. Today we’re giving you a classic recipe that will probably be on every Thanksgiving table around the country, Deviled Eggs. 

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Deviled Eggs

Ingredients:
1 dozen extra large eggs

1 Teaspoon salt

1 Dash white pepper 

1/2 Teaspoon dry mustard

2 Tablespoons apple cider vinegar 

4 Tablespoons mayonnaise (not miracle whip)

2 Tablespoons sugar

1 Dash smoked paprika

Instructions:
Place eggs in a medium sauce pan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover and allow to stand for 13 minutes. After 13 minutes pour out hot water and fill pan with cold water. Allow eggs to sit till eggs are cool.

Crack and peel the eggs 

Slice eggs in half and carefully remove the yolk.

Combine the yokes and the next 6 ingredients. Mix well. 

Place mixture into a pipping bag or ziploc bag with the corner cut

Pipe the mixture into the sliced eggs.

Sprinkle with smoked paprika and serve.

Enjoy!

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A special Thank You to each of our Kokomo chefs for sharing their recipes!

Are you trying Chef James’ deviled eggs this year? How do you make your deviled eggs, Kokomo?