Deviled Eggs

For our Thanksgiving dinner, my Mom always makes Deviled Eggs. They’re not vegan… and I would not suggest trying to make them vegan, but don’t worry - I’ll have a fantastic vegan lasagna recipe coming up next month :) (It may include Hearts of Palm…)

In the meantime, you might also check out some of our Vegan Thanksgiving dishes!

Deviled eggs are a family tradition and we enjoy every one. We’ll switch out the yellow mustard for Dijon sometimes, or used smoked paprika, but the basic recipe is the same. My Mom usually doesn’t use relish (keep it simple) and probably doesn’t use these measurements - She makes it by feel :)

This is the classic deviled egg recipe from the Southern Living article “Handsome Devils” which has a lot of amazing different variations of the recipe.

Where did the deviled name come from? According to Daily Meal:

“Deviled eggs were anointed with this mischievous name long after the term "deviled" had already been deemed a descriptor for many other foods. According to the Oxford English Dictionary, in 1786 to "devil" a food meant to cook it with a spicy seasoning or over very high heat. It was thought that this association grew from the similarly high heat presumed from the depths of hell.”

Classic Deviled Eggs

Active 15 min/ Total 40 min - Makes 12

• 6 large eggs

• Ice

• 2 Tablespoons mayonnaise

• 1 1/2 Tablespoon sweet or dill pickle relish

• 1 teaspoon yellow mustard (or Dijon)

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• paprika (to taste)

1. Fill a large pot with water; bring to a boil over high heat. Carefully lower eggs into the boiling water; cook undisturbed for 11 minutes and 30 seconds.

2. Fill a large bowl halfway with ice, and add water to cover. Set ice bath aside.

3. Using a slotted spoon, immediately transfer the cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.

4. Working with 1 egg at a time, firmly tap on a flat surface until cracks from all over the shell. Peel under cold running water.

5. Cut eggs in half lengthwise; remove yolks. Set egg white halves aside. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add relish (if using), mustard, salt and pepper: stir well to combine.

6. Spoon or pipe about 1 tablespoon yolk filling into each egg white half. Garnish with paprika, if desired. Serve immediately or store, covered, in refrigerator up to 2 days.

PUMPKIN SLAB PIE

From the recipes: Grain Free Pumpkin Slab Pie from MI Gluten-Free Gal and Gluten  Free Vegan Pumpkin Pie from Sarah Bakes Gluten Free

For the crust:

1 pkg Chebe Cinnamon Roll Mix (1-1/4 cups)

2 tbsp oil

1 egg

4 tbsp cold butter, cut into chunks

4 tbsp ice cold water

For the Filling:

2 1/4 cups pure pumpkin purée

3/4 cup full-fat coconut milk

1/2 cup cane sugar

1/4 cup pure maple syrup

1/4 cup cornstarch or tapioca starch

1 teaspoon pure vanilla extract

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger or 1 teaspoon ginger juice

1/4 teaspoon ground nutmeg

non-dairy whipped topping for serving (optional)

In a large bowl, combine ingredients for the filling and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours.

Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. To that, add the cold butter. Pulse until a dry sand texture develops.

Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches.

Transfer crust to an un-greased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes.

Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20-60 minutes. Check every 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly.

Chill in the refrigerator or set on the counter to cool.

GLUTEN-FREE CHERRY HAND PIES

From MI Gluten-Free Gal

Prepared Pie Crusts

Cherry Pie Filling

1 beaten egg

Course sugar crystals for decoration

For the crust:

1 pkg Chebe All Purpose Bread Mix (1-1/4 cups)

2 tbsp oil

2 eggs

4 tbsp cold butter (cut into chunks)

4 tbsp ice cold water

Use Chebe All Purpose Bread Mix to make two pie crusts. I use a stand mixer to cut in the butter an and make the dough. Roll the dough out to make two 9-inch crusts. You can use them both or freeze one for later. Preheat oven to 400 F degrees.

Cut out 3 1/2" round circles. I used only one pie crust, which resulted in 8 circles. Brush bottom crust with beaten egg. Then, top with 2-3 tbsp cherry pie filling. Take another circle of crust and lightly brush with beaten egg. Place egg side down on top of cherry filling. Using fork, crimp edges of the gluten-free cherry hand pie closed.

Brush top of hand pie with beaten egg and sprinkle with sugar crystals. Repeat steps with additional pie crust dough. Bake gluten-free cherry hand pies covered with brown paper bag for 25 minutes. You can remove bag during last three minutes of baking to achieve a darker crust.