Your New Go-To Party Hors d’oeuvre: Deviled Eggs

Bon Appetit Southern Deviled Eggs

 

What Makes a Great Cocktail Party?

I am a firm believer that the success of cocktail party hinges on two things: great drinks and easy-to-eat food.  In many social situations, it’s important to consider how you will eat whatever food you select.  Going out for lunch with a new client?  Select a dish you can eat with utensils; no one ever looked like a sophisticated professional eating a sandwich.  The same goes for first dates, meeting the parents, and business outings.

For cocktail parties, hostesses should consider where and how guests will be eating when selecting what to serve.  Where will visitors sit?  How many people fit at a table?  I have been to some parties where fabulous food is served, but there was no easy, much less socially acceptable, way to eat it.  One of the worst offenders in the delicious, but unmanageable party foods is steak.  Even filet requires a knife and fork and a flat surface, forcing guests to find a place to sit and somewhere to place their drink.  There’s nothing worse than watching someone struggling to enjoy a party, not make a mess of themselves and their surroundings because the hostess didn’t consider this important detail.

The Perfect Cocktail Party Recipe

One of my favorite dishes to serve at cocktail parties is deviled eggs.  They are the perfect two-bite appetizer and very wallet-friendly.  I also love that these eggs can be dressed up and glammed out, like these Truffled Deviled Eggs Anne Burrell makes,  or simple and classic, depending on your crowd and your mood.

Tonight I made Bacon Deviled Eggs, from Bon Appetit’s Savor the South issue (February 2012).  They are fabulous!  I top mine with a dusting of hot paprika for a little extra kick.  Serve yours on a charming egg plate, and rest easy, knowing you are serving the perfect party hors d’oeuvre.

Jadeite Hen Egg Plate

 

 

 

 

 

 

 

 

 

Photo credit: Bon Appetit, Farm Girl in Pink

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