“Boogie Man” Deviled Eggs A Holiday Recipe From Chef Elizabeth
The best recipes never grow old
Growing up, Elizabeth Espiritu would spend Christmas at her aunt’s house in Hemet, California. She remembers her aunt preparing tons of delicious foods, but her deviled eggs were always a fan favorite.
Now executive chef at Sky & Vine Rooftop Bar atop Archer Hotel Napa, chef Elizabeth looks back fondly on those early days in her aunt’s kitchen.
“Don’t ask me why she called them ‘Boogie Man’ eggs because I couldn’t tell you, said chef Elizabeth. “What I can tell you is that I found my love for the kitchen right there in my aunt’s home as a young girl.
As much as young Elizabeth wanted to be a part of the grown-up women in her family, they would never kick her out of the kitchen during the hectic time of prepping family dinner.
“They never made me feel like I was in the way,” she added. “I was always willing to set the table and measure spices for the next recipe that was being prepared. I found the love for cooking in my family traditions that created and molded me into the chef I am today.”
Chef Elizabeth and the team at Sky & Vine Rooftop Bar elevate holiday get-togethers beautifully — and we’d love to host you and yours this season. In the meantime, whip up a batch (or more) of these devilishly good eggs for gatherings around your holiday table, TV or fire pit.
Chef Elizabeth’s “Boogie Man” deviled eggs
6 fresh cage-free eggs
3 tablespoons mayonnaise
1 teaspoon mustard
1 teaspoon pickle juice
3 tablespoons chopped pickles
Salt and pepper, to taste
Paprika
- Bring a pot of water to a boil. Reduce the heat to low to ensure the water is no longer boiling and use a skimmer or large serving spoon to place the eggs gently in the water. Increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
- Once the eggs have cooled completely, peel the shells and slice each egg in half lengthwise. Remove the yolks to a small bowl and place the egg whites on a plate.
- Mash the yolks with a fork and add mayonnaise, mustard, pickle juice, pickles, salt and pepper. Stir everything together until smooth.
- Use a spoon to add a portion of the yolk mixture back into the hole of each white.
- Sprinkle paprika for garnish.
Bon appétit!
