Deviled Eggs are, as far as I’m concerned, the highlight of the appetizer table at any family potluck in the Midwest. I missed them like hell this Thanksgiving and Christmas, so I made my own. This recipe has been made specifically so it can be amped up for the number of eggs you use. The hot sauce fills the role of the vinegar and/or mustard in most classic recipes.
If you are aiming to use this recipe as a base for your own deviled eggs at the holiday table, I follow a standard 1 tablespoon to 1 egg ratio. It SOUNDS excessive, but you'll see.
Soup season may be passing us by, but the ingredients for a good beef stew are still out there and available from local producers. All fresh items in this recipe came from our friends at Produce with Purpose other than my carrots. This is my preferred way to cook– but you can of course get these items and their substitutions at any grocery store.
A pot will serve 4-6 people plain, or you can stretch it up to twice its capacity by serving with rice or over top mashed potatoes.
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