Hey, y’all! My name is Meghan Rushing and I’m a Raleigh resident by way of rural North Carolina. I feel like I’ve always been a part of the Southern Blueprint and now that I don’t have a big fat Southern wedding to plan, I’m back onboard! I’ve recently been brainwashed by health nuts and hippies, and decided to give Whole30 a try for Lent. It has been an eye-opening experience, and I now have dreams of fried chicken and my mother in law’s mashed potatoes. Like every good Southern Methodist, I take the Lenten season and covered-dish church dinners seriously, and I’ve been transforming some of my favorite recipes from the Wesley Chapel UMC Cookbook into Whole30/Paleo compliant recipes. And not the empty tasting kind. I mean good, yummy recipes. Except for oatmeal-creamed cookies. That might take some black magic. However, this weekend I decided to undertake deviled eggs for a date night dinner.
Even though we live and love in the same region and talk the same talk, there’s still some great debates among us Southerners. Linen or seersucker? Red or white slaw? Lexington or Eastern or South Carolina’s mustard based or Memphis BBQ? And, of course, Duke’s or Hellman’s? As a Hellman’s girl myself, mayonnaise is the base condiment to all things wonderful such as salads (chicken, egg, potato and pasta), coleslaw, my grandmother’s potato skins, and the summer’s best tomato sandwich. Mayonnaise is also the tour de force and the big boss of the perfect summer nibble–deviled eggs.
So, before we get to boiling, mashing and mixing … here’s how to make homemade mayonnaise:
1 glass jar or blending beaker (You can do this in a 1pt Mason jar and store)
1 immersion blender (The most amazing and magical piece of kitchen equipment)
1 large fresh egg, room temp
1 cup extra light olive oil
juice from half a lemon (about 2-3 tsp)
1 pinch of salt
½ tsp of ground mustard
- Add the egg, lemon juice, salt, ground mustard, and ¼ cup of the extra light olive oil. Insert the immersion blender and push down the bottom of the jar.
- Push the power button and the oil will begin to emulsify.
- After about 15-20 secs, add some more oil. Continue this process until you have your new magical mayo make sure all of the oil is well incorporated.
- Store in the refrigerator an airtight container for up to 2 weeks.
- Don’t even think about using EVOO—the flavor will be far too strong.
- You could also add a teaspoon other flavors like Dijon or artisan mustards, garlic, horseradish and fresh herbs (thyme, rosemary, or oregano). But for today, we are sticking to plain ole mayo.
Start with your fresh egg and let it come to room temp. You can do this by setting it out for an hour on the counter. Or, place the egg in a bowl of hot water for 5-10 mins. If using a raw egg freaks you out, pasteurized eggs are also fair game.
Once it’s ready, crack the egg into the jar. Follow it with the lemon juice, salt, ground mustard (and other flavorings if your heart takes you there), and ¼ cup of the LIGHT olive oil.
Insert the immersion blender and push down the bottom of the jar. Push the power button and let the Kitchen Gods do their magic. After about 15-20 secs, you should see brilliance unfurling. Your fabulous mayonnaise will come to life and quickly start climbing all the way to the top of the jar.
Add some more oil and continue this process until you have your new magical mayo.
Also, keep in mind that the slower you add the oil, the better. So don’t get impatient! Take your time; it will be worth it!
Continue blending for just a few more seconds. At this point, you can move the blender around and make sure all of the oil is blended.
Et, VOILÀ! Healthy, tasty HOMEMADE mayo.
DAMN DELICIOUS DEVILED EGGS
I swear that deviled eggs are what dreams are made of. They are perfect for picnics, summer cookouts and Sunday lunches.
While making these eggs, I realized that I don’t actually know the real measurements. It’s definitely a “squirt here and a dash here” type of recipe. I tried to guestimate actual measurements at the bottom of this post.
1 small mixing bowl
1 medium bowl with ice cold water
1 piping bag (I used a make shift one with a Ziploc bag and cut a hole out of a corner)
6 large eggs
¼ cup mayo
1 dash of vinegar (I prefer ACV to white)
1 quick squirt of French’s mustard
1 dash of salt
freshly cracked black pepper
smoked paprika, for garnish
- Place eggs in a single layer in a saucepan and cover with water so that there’s an inch or so of water above the eggs. Heat on high until water begins to boil. Cover, turn the heat to low, leave covered for 15 minutes. Remove from the pot and plunge into an icy cold bath for 1 minute.
- Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Spoon mixture into a piping bag for distribution or and use a spoon to disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
- For the purpose of tonight’s dinner for 2, I used 3 eggs and cut the recipe in half.
- Smoked paprika is amazing and has a bolder flavor. You can use regular ole paprika if you prefer it.
For more cooking adventures be sure to follow Meghan on Instagram