Deviled Eggs Recipe

November 26, 2009 by  

deviledeggs-300x200My Thanksgiving menus are known for a ridiculous number of side dishes to go along with the holiday turkey…and usually also a baked ham or beef fillet. I can never decide on what side dishes to make, so I tend to make them all. In addition to the baked garlic mashed potatoes and green bean casserole recipes I’ve already shared, here are a few more of my favorites: Deviled Eggs, Sweet Potato Casserole and Creamed Spinach.

Deviled Eggs Recipe
This deviled eggs recipe, which I think I originally found in one of Emeril Lagasse’s cookbooks and have modified over the years is spectacular. In addition to having on the Thanksgiving table, I make this often for casual parties. Note: I like spicy foods, so if you’re not so fond of jalapenos, leave ‘em out or make two batches.


– 6 eggs, hard boiled, cooled, and peeled
– 2 tablespoons mayonnaise
– 1 teaspoon ground mustard
– 1 teaspoon white wine vinegar
– 1 teaspoon finely chopped chives
– Paprika
– Salt and pepper
– 1 teaspoon chopped jalapeno peppers (fresh or canned)


Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Place the mixture in a pastry bag with a large star tip. Fill egg white halves. Top with a sprinkle of paprika.


Sweet Potato Casserole Recipe
No marshmallows here! This milder, not candy-sweet recipe, is mellow and yummy!


– 3 cups firmly packed unseasoned mashed sweet potatoes (I prefer to baked and then mash the potatoes instead of boiling, but either way is fine)
– 1/2 cup firmly packed light brown sugar
– 1/2 cup fresh orange juice
– 4 tablespoons (1/2 stick) butter, melted
– 2 tablespoons fresh lemon juice
– 2 teaspoons finely grated orange zest
– 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt, or to taste
– 1/4 teaspoon black pepper, or to taste


Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.

Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.

Scoop into the casserole dish, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.


Creamed Spinach Recipe
This recipe, from Morton’s Steak House, is TS-EX- BEST creamed spinach recipe. ‘Nuff said.


– ¼ cup unsalted butter
– ¾ cup minced yellow onion
– 1 ¼ tablespoons minced garlic
– 2 teaspoons coarse salt
– 1 teaspoon freshly ground black pepper
– ¾ teaspoon freshly grated nutmeg
– ¼ cup all-purpose flour
– 3 ½ cups half-and-half
– 2 ¼ pounds chopped frozen spinach, thawed and squeezed dry
– 1/3 cup freshly grated Parmesan cheese


In large saucepan, melt butter over medium-low heat. Add onion and garlic; sauté for about 10 minutes, or until onion is translucent. Stir in salt, pepper and nutmeg.

Sprinkle flour over onion and cook over low heat, stirring with wooden spoon, about 4 minutes or until there is a nutty aroma. Add half-and-half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil. Whisk continuously 6 to 8 minutes, or until mixture thickens.

Remove pan from heat. Using handheld immersion blender, blend sauce for 1 to 2 minutes or until smooth. Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through.

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