Musings from a Seattle personal chef
I can never show up to Christmas Eve festivities empty-handed, but considering I typically have to work that day I’m always looking for recipes that can easily be made ahead. Deviled eggs to the rescue! I made the eggs and filling the day before, then assembled them at our cousin’s place. They were a HUGE hit.
As with most things, I don’t really have a specific recipe. For 18 eggs I mixed the yolks with about 3/4 cup mayonnaise and 1/2 cup sour cream. I then added salt, pepper and chipotle chiles en adobo to taste. You can mash with a fork or potato masher, but I like to whip everything up in a food processor for a nice creamy consistency. Enjoy!