June 26, 2019
Good afternoon, foodie friends,
Last weekend, my extended family welcomed summer with a party fit for a graduate (my daughter, who graduated from McCann Tech at the beginning of the month). We had everything set up for an afternoon of fun in the sun, but just as the burgers came off the grill, we were all running for cover as big fat raindrops fell from the sky and thunderclaps were heard in the distance.
Luckily, we had left most of the food on tables inside the house. We served typical picnic fare: hamburgers and grilled hot dogs, tuna macaroni and potato salads, cold cuts, and a staple at any of my family’s events — deviled eggs.
Once reserved for special occasions, deviled eggs (and hard-boiled eggs in general) are making a more frequent appearance in the Huberdeau household, thanks to our Instant Pot. Now, I find making hard-boiled eggs to be a simple task. (No more waiting for water to boil or white vinegar to add.) I can simply add one cup of water to the Instant Pot, place a dozen eggs on the trivet, set the timer to eight minutes and walk away. Once done (we let the steam naturally release), I plunk the eggs in cold water and wait for them to cool. The result is an easy-to-peel delight.
Since shelling the hard-boiled eggs is no longer a task I dread, making deviled eggs is something I now enjoy. The recipe for the filling is classic and simple — egg yolks from the hard-boiled eggs, a ½ cup of mayo (I use Smart Balance) and 2 tablespoons of yellow mustard. The secret to a divine deviled egg filling is a blender. The filling comes out smooth and creamy and it’s easy to pipe or spoon into the waiting egg white halves. When served, these deviled eggs don’t last long.
We finished off the party with a chocolate cake, made from this King Arthur Flour recipe, which uses cold coffee in place of milk. The result is a moist, springy cake that you just can’t put down. But honestly, if it hadn’t been my daughter’s graduation party, I probably would have made one of these delicious brownies/bars I sampled a few days later during the Features Department’s dessert bar bake-off. With the Fourth of July so close and more picnics/parties to come, I’m sure I’ll be whipping up one of these darlings soon.
UpCountry Magazine editor