What’s Happening in Kelli’s Kitchen 

This last week, Kelli’s Kitchen hosted a Superbowl party. You might be surprised to discover that Neil and I aren’t the private party hosting type. We are just so gosh-darn happy about our new house. Not only do we not ever want to leave, but we were inspired to invite over the masses. To be fair, “the masses” meant around 15 people. 

Here are a couple of my tips for planning your party.  

• Keep your guests and their dietary preferences in mind. Is there someone allergic to mustard? Are there any vegetarians in the bunch? Is this a “kale” crowd? 

• Figure out the best method for serving food. Do you want a plated dinner? Is family-style service around a dinner table the way to go? Or do you want to put everything out on your kitchen counters and let folks make their plates when they are ready to eat? 

• Is the meal the main event? Or are you gathering for a different purpose where the food is a vital but ancillary addition? 

• What other accommodations will make your guests feel appreciated?  

• Keep it simple! You want to have time to hang out with your friends and not be tied up to the stove all night. 

• Ask for help if you need it, no one wants to come to a party empty-handed. 

In our case, we were gathering for a 90’s throwback concert sandwiched between an exceptional sporting event. So, food was necessary but not the main focus of the event. I opted to smoke a turkey to serve as the anchor for a taco bar where our friends could feed themselves as they saw fit. My kitchen counters became a buffet line, starting with appetizers available as our friends arrived, and then transitioning around half-time to the more substantial meal service. 

We didn’t mess around with multiple proteins, but I made a tasty cabbage slaw that did double duty as the base for a taco bowl or a topping for turkey tacos. And we had a variety of homemade salsa to add a little spice (thanks, Pipper). I broke with the theme to include some deviled eggs as an appetizer alongside chips and a 7-layer bean dip because deviled eggs are delicious. 

Basic Deviled Eggs 

INGREDIENTS: 

12 large eggs 

1/2 cup mayonnaise  

1 T Dijon mustard  

1 to 2 dashes hot sauce, optional  

1 T vinegar or pickle juice 

Kosher salt and freshly ground black pepper   

Finely chopped chives, for garnish  

Smoked paprika, for sprinkling   

DIRECTIONS: 

1. Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them. 

2. Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, vinegar, hot sauce, and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors. Alternatively, scoop the filling into the egg whites with a spoon. 

3. Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes before serving.  

VARIATIONS: 

• Mash some avocado up in those yolks for a mix of deviled eggs and guacamole 

• Add some chipotle in adobo for some smoky heat 

• Try using some truffle oil for a decadent treat 

• Switch up your garnishes with bacon, jalapenos, green onions, or bleu cheese 

• Top with some smoked fish, salmon, and trout are both particularly good choices. 

If you are bringing deviled eggs to a gathering or serving them to a crowd in your own home, please remember your food safety. You will want to keep your eggs chilled until service and, if possible, keep them on ice.