Ah yes, the potluck lunch in an office space equipped with little more than a shared fridge and a small microwave for any heating of food that may be necessary. Despite these hurdles I am always trying to go against the grain of dips, brownies, cheese logs and cracker spreads. Cookies, especially bar cookies, are such a good go-to because most everyone loves a good cookie and they are easy to transport. The period leading up to Christmas is just so indulgent with cookies and chocolates that sweets in general are rather exhausted by the end of December. I am placing myself on a sugar detox…soon…with a slow and steady reduction beginning now, so no to bringing a dessert.
Last year I committed a ‘what not to do’ by serving Blue Cheese and Caramelized Onion Squares. Altoids anyone? The title alone serves as a bold-faced italicized warning that this is certainly not office cuisine, but my concern for finding something that could be made ahead and served cold to room temperature prevailed over good judgement. The recipe is very good and easy to make, just be sure to use common sense when picking a menu item.
This year, I stuck with a classic, Deviled Eggs, and a very basic rendition. Void of chopped onions, relish, truffle oil or hot sauce, these appetizers have a clean, traditional flavor that won’t confound or challenge anyone’s pallate. I did not pipe the yolk into the eggs. I do not own a piping bag and the zip-lock method, while forgiving, grew frustrating, but I think as long as the filling tastes great then the spooned-in yolks are quaint.
Makes 12 deviled eggs
6 eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon white vinegar
Cut the eggs in half one at a time, carefully removing the yolk from each and placing in a small mixing bowl. Set egg whites on a platter. Mash the yolks with a fork and stir in mayonnaise, mustard, and vinegar.
Mash yolks and stir until well-blended. Add salt and pepper to the mixture if desired. This is where I decided to make use of my Mad Men-era food processor for the yolks to have a nice velvety texture.
Spoon some of the mixture into each half of the egg whites, doing your best to evenly distribute the mixture between the eggs. Sprinkle the eggs with a little paprika, if desired. Serve immediately or refrigerate until ready to serve.