Many may not think of it as traditional but I love having deviled eggs for a Thanksgiving appetizer. I know, you may automatically think of deviled eggs as a summer recipe but this time of year is actually ideal as you do not need to worry about the ‘stayed out in the heat too long’ problem.
The deviled egg recipe below is so good that Martha Stewart would be proud to serve it on Thanksgiving Day…
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
1.PLace eggs in a large pot and cover with cold water by 2 inches. Bring to a boil for 1 minute and then remove from heat, cover, and let sit 10 minutes.
Drain water and then run fresh cold water over the eggs until cool enough to hold. Peel the eggs and then slice each egg in half lengthwise.
Remove the egg yolks and place in a small bowl and mash. Add mayonnaise, celery, Old Bay, and mustard and mash until smooth. Add milk, one tablespoon at a time while stirring, until mixture is creamy.
Season mixture with pepper and then fill each egg white with about 1 tablespoon yolk mixture. Dust with a dash of Paprika or minced scallions if yo uwish.