Rachael's helping you plan the perfect Thanksgiving dinner with her two-day "Thanksgiving A-to-Z" event, featuring delicious recipes, affordable tips and more! For this recipe, and in general, Rachael advises that you make an extra batch of gravy as you plan your Thanksgiving menu.
"Turkey Stock in a box is your best friend for Thanksgiving," Rachael says. "Get tons of it, put it in the pantry and make extra gravy."
"Everybody makes gravy out of the drippings. Take a little room, a little flour and butter in a pan, lots of black pepper, [and] whisk in your turkey stock and make a bath of extra gravy."
Instead of adding gravy-flavored sauces you can buy in a can, Rachael recommends adding Worcestershire Sauce. "It deepens the color and adds great flavor," she says. (Get her No-Fail Gravy recipe here.)
- 1 dozen large, organic eggs, such as Eggland's Best
- 2 tablespoons grated onion
- 1 clove garlic, pasted or grated
- 2 tablespoons pickle relish, such as Heinz
- About 1 teaspoon Worcestershire sauce
- 2 tablespoons mustard, yellow or Dijon
- 2 teaspoons to 1 tablespoon hot sauce
- Salt and pepper
- 1/4 cup finely chopped drained olives with pimientos, plus 12 thin slices of olives for garnish
- 2 to 3 tablespoons mayonnaise
Place eggs in a pot, cover with water and bring to full boil. Turn off heat, cover pot and
let stand 10 minutes. Drain, crack eggs by shaking pot and run pot under cold water until the eggs are cool enough to handle.
To the hardboiled egg yolks, add grated onion (grate onion directly over bowl to catch the
juice), garlic, relish, Worcestershire, mustard, hot sauce, salt, pepper, finely chopped olives and mayo, a few tablespoons to start. Mash to very smooth, adding a bit more mayo if the mixture is too dry.
Cut a corner off a ziplock bag and fill with the deviled filling. Pipe filling into the upright or halved egg whites. Garnish each with an olive slice.
