Deviled eggs are a traditional and classic Thanksgiving appetizer. Some people even serve them as a side dish. They’re the perfect appetizer because they keep you full long enough so you’re not starving by the time the turkey is ready, but they’re also light and healthy…at least when they’re deviled.
Finding the right deviled egg recipe is actually quite simple. Two of our Family Kitchen bloggers, Jennifer and Julie shared two of their favorite deviled egg recipes for you to try with your family this year.
6 large eggs
2 tablespoons reduced fat mayonnaise
1/2 celery stalk, minced
1 teaspoon Old Bay Seasoning
1/2 teaspoon Dijon mustard
2 to 3 tablespoons milk
To find out how to make them worthy of Martha Stewart’s table, check out the full recipe by Jennifer, Savor the Thyme: Martha Stewart Deviled Eggs
1 dozen eggs
1/2 cup mayonnaise (lighten them by using half mayo, half plain yogurt or light sour cream)
1 tsp. lemon juice
1/2 tsp. grainy mustard or 1/4 tsp. mustard powder
salt & pepper, to taste
paprika, for garnish
For Dinner with Julie, or as we know her on the Family Kitchen, Julie’s full recipe for classic deviled eggs, check out her “Deviled Eggs for Thanksgiving” post.