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Deviled Egg Spread

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"Few Southern parties would be complete without a tray of deviled eggs, but this rendition is less labor intensive and serves a larger crowd. In my family, it would be a sin to serve stuffed eggs (or just about anything) without a sprinkle of paprika and a garnish of parsley, so I've added that right in. Serve with crackers or toast points. This spread also makes an excellent filling for finger sandwiches."

List of Ingredients

â—¦ 1 dozen large eggs
â—¦ ¾ cup mayonnaise, preferably Duke's
â—¦ 2 tablespoons whole buttermilk
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon chopped parsley
â—¦ ½ teaspoon celery salt
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon sweet paprika
â—¦ ½ teaspoon freshly ground black pepper


Recipe

Place the eggs in a saucepan and cover with water. Bring the water to a boil, then cook the eggs for 7 minutes. Fill a bowl with ice cubes and water, and when the 7 minutes are up, remove the eggs to the ice water and leave until cool. Peel the eggs, rinse off any shell bits, and pat dry with paper towels.

Separate the yolks from six of the eggs and set the whites aside. Place the yolks and the remaining six whole eggs in the bowl of a food processor. Pulse a few times to break everything up. Add the remaining ingredients and pulse until smooth. Taste and add more salt if you like. Tear the reserved whites into chunks and add to the food processor. Pulse a few times to break up the whites, but leave the mixture a little chunky for texture.

Scrape the spread into a bowl, cover, and refrigerate for several hours or overnight. Sprinkle with additional paprika when serving.

Makes about 2 cups