Does your family have one recipe that you make for every holiday? In my house, it’s deviled eggs. It’s one of the few appetizer-type foods that everyone loves and they aren’t too hard to make. My issue has always been making sure the yoke mixture is moist and creamy without adding a ton of mayonnaise. I can’t stand a dry yoke! This Festive Deviled Eggs recipe has a moist, creamy yoke and even looks festive for the holiday season.
My secret has always been adding a bit of whole milk to the mixture but when someone in the family has a lactose intolerance, that can cause, um, issues. Thank goodness for Lactaid milk! Being able to add milk that tastes rich and creamy but is missing the lactose means everyone can still enjoy my deviled eggs.
Making them is super easy:
Start off with at least 12 hard boiled eggs. I usually make a few extra since I wind up messing up one or two when peeling them.
Once the eggs are cooled and peeled, slice them in half the long way and scoop out the yokes into a bowl and place the white halves aside.
Add 3 tablespoons of mayonnaise, 3 teaspoons of Dijon mustard, a dash of Worcestershire sauce, 1/8 of a cup of Lactaid whole milk, and salt and pepper to taste. Use a mixer to blend ingredients completely.
Spoon mixture into each egg half.
Sprinkle paprika (I love smoked paprika personally) and chopped fresh parsley on the tops for a festive flair.
Refrigerate until serving.
Check out additional Lactaid holiday recipes and I’d love to hear what your favorite holiday dishes are!
This post was part of a sponsored series with Lactaid. All opinions are my own.
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