

Happy birthday today to Isabel of FamilyFoodie.com, queen of Sunday Supper, leader of the community of food bloggers whose mission is to bring back Sunday Supper around the family table in every home.
Our Sunday Supper family is celebrating her today, with each of us bringing something special to the virtual birthday party. Friends, these are some phenomenal cooks, so you’ll want to pay attention to these recipes, which are all linked below in the menu.
I’ve come to treasure Isabel over the past several years, as a thought leader, entrepreneurial inspiration and a friend. I thought about what Isabel likes, and I have learned a few things about her from my several years in Sunday Supper. She gets a kick out of thrift store shopping, enjoys the heck out of appetizers, adores big flavors and relishes a glass of wine with her food. I am on board with all of that. Are we twins?
So when I found this charming old-timey deviled egg plate at my thrift store (25 cents; score!), I knew what I would be bringing to this virtual party. But it’s summer, it’s bloody hot here in Southern California, as it is in Florida where she lives, so I took some shortcuts that I know she’ll condone. And by the way, these go perfectly well with a glass of wine. Trust me, I tested that supposition.
Grab some eggs and make these. (Shhh…don’t tell anyone, but I ate some leftovers for breakfast, too.) Let’s raise a glass to Isabel, and toast her on her birthday!
It only takes a couple of simple ingredients to make the most astounding deviled eggs, for the easiest appetizer at the party.
Ingredients
- 6 hard cooked eggs (here's a foolproof way to hard cook eggs)
- 7 tablespoons prepared artichoke parmesan dip (from the refrigerated deli case in the grocery store)
- 2 tablespoons chopped fresh Italian parsley (optional)
Directions
- Slice hard cooked eggs in half vertically, and scoop the yolks into a bowl. Place the whites on a serving platter; use a deviled egg platter if you have one.
- Add dip and parsley (if using; highly recommend) to the yolks, and stir until well combined.
- Scoop filling into a small zipper-top plastic bag, seal it, snip off a bit of one corner, and use the bag as a piping bag to pipe the filling into the cooked egg white shells. Be confident and overfill them (no one likes a stingy deviled egg), using all the filling.
- Makes 12 half eggs.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
Happy birthday today also to my darling daughter. All the best people are born on Aug. 4, it seems. 😀
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Only 25 cents? Then you can afford to ship that platter to me. Love it!
Renee,
No flippin’ way! I am keeping this in full view. 🙂
Happy Birthday to your daughter, Dorothy! She is very pretty =) And undoubtedly smart…Like her mommy who creates genius deviled egg recipes!
Thank you Ninja Baker! She is a bright, smart, beautiful and a wonderful person!
Absolutely love the plate and your deviled eggs, found your site through Susan’s happy birthday to your daughter!
Love the plate!!!
You are sooooo stinkin’ smart Dorothy! Artichoke dip? GENIUS!
Deviled eggs are always a favorite. I would have never thought to mix them with artichoke dip. Tasty! Also, happy birthday to your daughter. She’s lovely!
It’s been a while since I’ve had a Deviled egg but not for long with this dish!
You’re right. You and Isabel are twins. You’re BOTH thought leaders, and both great cooks, and both know how to foster community. Love deviled eggs, but really love the chicken. I collect chickens since my husband is completely opposed to me raising a little flock of my own. Oh, and your daughter is beautiful!!
I’m a Deviled Egg nut so these are on my must try list!
What a great, simple dish! I love that you stuck candles in them!
My favorite party appetizer! I can’t believe I never though of using artichoke parmesan dip!!! I have to have these ASAP!!
Dorothy, I loe the plate and think it is great that you found it in order to showcase your deviled eggs. I think that deviled eggs are the ultimate party dish. Everyone loves them.
Thank you Cynthia!
Dorothy, it’s totally brilliant combining the dip with the yolks for easy deviled eggs! I looooove your old timey platter and the fact that you had these for breakfast 🙂 They’re eggs, so that’s totally acceptable!
What a great idea for deviled eggs and I LOVE your new (old) platter!
Thanks Wendy, on both counts! I almost didn’t buy it….
I’ve tried all different methods to cook hard boiled eggs. Sometimes, the eggs would peel easily, other times, disaster!
Thank you for such a clear and informative post.
Carla,
Once you do my method, I predict you won’t go back to whatever you did before. Hope you try these easy deviled eggs!
What a great idea to use the prepared dip, and you simply cannot go wrong with artichoke dip!
loved the dish too, super cute…..
Sally,
This dish just CRIED out to me, “Take me home!” It jumped off the jumbled thrift store shelf.
Happy birthday to your daughter AND Isabel! Love your deviled egg shortcut—genius!
Thank you, Liz. I did feel pretty smart when I thought of it. 🙂
These look so easy and delicious! I love deviled eggs. Oh and I love your thrift store find too. Real Cute.
Thanks Tammi! These eggs really did turn out great tasting! Hope you get to try them sometime.
I LOVE that plate and I really love how simple you made these deviled eggs 🙂 BTW, eggs are a breakfast food, no big deal you ate these for breakfast. lol I’d do the same thing!
Shelby,
So glad to hear I am not the only one who eats deviled eggs for breakfast!