GREENWICH, N.Y. — The Christmas season is in full swing. That means the smell of delicious food and the sounds of festive carols are wafting through the air. Perhaps you’ve even caught yourself humming along to the 12 Days of Christmas already? Six of the twelve days directly references birds, while one of the verses makes sure their true love has a trio of French hens. Clearly, the time is right to crack open a set of festive recipes featuring eggs! Braswell Family Farms, a fourth-generation family-owned company, has used the 12 Days of Christmas as inspiration for an egg-themed culinary journey.

Did you know that each American is projected to consume 287 eggs this year? Or that they’re an egg-cellent source of protein, and contain vitamin A, vitamin D, calcium, and iron? And depsite the tumultuous prices we’ve seen at the grocery store lately, egg prices have started to come back down according to Purdue University’s Center for Food Demand Analysis and Sustainability.

All of these factors point to one thing: it’s time to enjoy some new, delicious egg recipes this holiday season!

Braswell Family Farms is a fourth-generation family-owned company that provides eggs to consumers all along the east coast of the United States. While you’re enjoying the Christmas season, pull out one of their unique recipes to enjoy with your friends and families at your leisure.

Click on the links below to jump to a recipe!

1. A Partridge in a Pear Tree: Pear and Gorgonzola Frittata

2. Two Turtle Doves: Dove’s Nest Egg Salad

3. Three French Hens: French Hen Quiche

4. Four Calling Birds: Four-Flavor Egg Chiffon

5. Five Golden Rings: Golden Egg and Onion Rings

6. Six Geese A-Laying: Gooseberry and Egg Tart

7. Seven Swans A-Swimming: Swimming Swan Egg Soup

8. Eight Maids A-Milking: Milky Egg Nog

9. Nine Ladies Dancing: Waltzing Egg Omelet

10. Ten Lords A-Leaping: Leapin’ Lord’s Scotch Eggs

11. Eleven Pipers Piping: Eleven-Egg Festive Shakshuka

12. Twelve Drummers Drumming: A Dozen Drumstick Deviled Eggs

1. A Partridge in a Pear Tree: Pear and Gorgonzola Frittata

A delightful frittata combining sweet pears and tangy cheese, inspired by the partridge in a pear tree.

Ingredients

• 6 large Braswell Family Farms eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium-sized onion, thinly sliced
• 2 ripe but firm pears, peeled, cored, and thinly sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add sliced onion and cook until softened and slightly caramelized, about 5-7 minutes.
4. Add the sliced pears to the skillet and cook for an additional 2-3 minutes until the pears are slightly tender but still hold their shape.
5. Pour the egg mixture evenly over the onions and pears in the skillet. Sprinkle crumbled Gorgonzola cheese evenly across the top.
6. Cook for 3-4 minutes on the stovetop, allowing the edges to set. Transfer the skillet to the preheated oven.
7. Bake for 12-15 minutes or until the frittata is set and slightly golden on top.
8. Remove from the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley and chives over the frittata.
9. Slice into wedges and serve warm. The combination of sweet pears and tangy Gorgonzola makes this frittata a delightful and unique brunch or dinner option.

2. Two Turtle Doves: Dove’s Nest Egg Salad

Prepare a classic egg salad with a twist. Use a mixture of hard-boiled eggs, light mayonnaise, mustard, and fresh herbs. Serve it in a dove nest made of lettuce or thinly sliced cucumbers.

Ingredients

• 6 hard-boiled Braswell Family Farms eggs, peeled and chopped
• 1/3 cup light mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped
• Salt and pepper, to taste
• Butter lettuce leaves or thinly sliced cucumbers (for the dove nests)
• Additional lettuce leaves for serving
• Optional: Edible flowers for garnish

Instructions

1. In a medium bowl, combine the chopped hard-boiled eggs, light mayonnaise, Dijon mustard, fresh chives, and fresh dill.
2. Mix the ingredients until well combined. Add salt and pepper to taste. Adjust the seasoning according to your preference.
3. To create the dove nests, carefully arrange butter lettuce leaves or thinly sliced cucumbers on a serving platter, forming small cup-like shapes to resemble nests.
4. Spoon the egg salad mixture into each nest, making sure to fill them generously.
5. Garnish the nests with additional lettuce leaves to mimic the appearance of dove wings. Arrange them around the nests for a decorative touch.
6. Optionally, add edible flowers for a pop of color and a touch of elegance.
7. Serve the Dove’s Nest Egg Salad immediately, or cover and refrigerate until ready to serve.

3. Three French Hens: French Hen Quiche

A classic French quiche with a twist. Use three types of cheese (such as Gruyère, Brie, and Chèvre) to represent the three hens. Incorporate traditional French confiture on the side for added flavor.

Ingredients

For the Quiche Filling:

• 1 pre-made pie crust (store-bought or homemade)
• 1 cup Gruyère cheese, grated
• 1/2 cup Brie cheese, rind removed and diced
• 1/2 cup Chèvre (goat cheese), crumbled
• 6 large Braswell Family Farms eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg, freshly grated
• Salt and black pepper, to taste
• Fresh chives, finely chopped (for garnish)

For the Confiture Drizzle:

• 1/2 cup your favorite fruit confiture (apricot, fig, or berry)
• 1 tablespoon water
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a quiche pan or a pie dish. Trim any excess crust hanging over the edges.
3. In a mixing bowl, combine the Gruyère, Brie, and Chèvre cheeses. Sprinkle a small amount of the cheese mixture over the bottom of the pie crust.
4. In a separate bowl, whisk together the eggs, milk, heavy cream, nutmeg, salt, and black pepper until well combined.
5. Pour half of the egg mixture over the cheese in the crust. Add another layer of the cheese mixture, and then pour the remaining egg mixture over the top.
6. Bake the quiche in the preheated oven for 35-40 minutes or until the center is set and the top is golden brown.
7. While the quiche is baking, prepare the confiture drizzle. In a small saucepan, heat the confiture, water, and Dijon mustard over low heat. Stir until well combined and slightly warmed. Set aside.
8. Once the quiche is done baking, remove it from the oven and let it cool for a few minutes.
9. Drizzle the confiture mixture over the top of the quiche.
10. Garnish the quiche with fresh chives for a burst of color and added flavor.
11. Slice and serve the Three-Hen French Quiche warm, with additional confiture on the side for those who want an extra touch of sweetness.

4. Four Calling Birds: Four-Flavor Egg Chiffon

A delicate egg chiffon cake, each layer flavored differently to represent the four calling birds using lemon, vanilla, almond, and coconut flavors. This light, airy cake will not only be a visual treat with its distinct layers but also a delightful combination of flavors, making each bite a new experience.

Ingredients

For the Chiffon Cake Batter:

• 2 cups cake flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 large Braswell Family Farms eggs, separated
• 3/4 cup water
• 1 teaspoon vanilla extract

For the Flavor Variations:

• Lemon Layer: Zest of 1 lemon and 2 tablespoons lemon juice
• Vanilla Layer: 2 teaspoons pure vanilla extract
• Almond Layer: 1 teaspoon almond extract
• Coconut Layer: 1/2 cup shredded coconut (unsweetened)

For the Frosting (Optional):

• 1 cup whipped cream or cream cheese frosting

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, sift together cake flour, sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients. Add vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth and well combined.
4. In a separate clean and dry bowl, whip the egg whites until stiff peaks form.
5. Gently fold the whipped egg whites into the batter until no white streaks remain.
6. Divide the batter into four equal portions.
7. In the first portion, fold in the lemon zest and lemon juice. In the second portion, add vanilla extract. In the third portion, fold in almond extract. In the fourth portion, fold in shredded coconut.
8. Grease and line the bottom of a 9-inch round cake pan. Pour the lemon-flavored batter into the bottom of the pan.
9. Carefully spoon the vanilla-flavored batter over the lemon layer, followed by the almond-flavored batter, and finally, the coconut-flavored batter. Each layer should be spread evenly.
10. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool completely in the pan on a wire rack.
12. Once cooled, run a knife around the edges and invert the cake onto a serving plate.
13. If desired, frost the cake with whipped cream or cream cheese frosting.
14. Slice and serve the Four-Flavor Egg Chiffon Cake, showcasing the distinct layers representing lemon, vanilla, almond, and coconut. Each bite is a delightful combination of flavors, creating a unique and visually appealing dessert.

5. Five Golden Rings: Golden Egg and Onion Rings

Crunchy onion rings paired the golden eggs of an omelet, capturing the essence of five golden rings.

Ingredients

For the Omelet:

• 4 large Braswell Family Farms eggs
• Salt and pepper, to taste
• 2 tablespoons butter
• 1/4 cup milk
• 1/4 cup shredded cheddar cheese (optional)

For the Onion Rings:

• 1 large onion, thinly sliced into rings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Vegetable oil for frying

Instructions

For the Onion Rings:

1. In a bowl, soak the onion rings in buttermilk for at least 30 minutes. This helps to soften them and enhance the flavor.
2. In a separate bowl, mix the flour, paprika, garlic powder, salt, and pepper.
3. Heat vegetable oil in a deep fryer or a large, deep pan to 350°F (175°C).
4. Dredge the soaked onion rings in the flour mixture, ensuring they are well-coated.
5. Fry the onion rings in batches until golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

For the Omelet:

1. In a bowl, whisk together the eggs, salt, pepper, and milk until well combined.
2. Heat butter in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet, swirling it to ensure an even spread.
4. Allow the edges to set slightly, then lift them with a spatula to let the uncooked eggs flow underneath.
5. Just before the omelet is completely set, sprinkle shredded cheddar cheese over half of the omelet if desired.
6. Carefully place the golden onion rings over the cheese side of the omelet.
7. Gently fold the other half of the omelet over the onion rings, creating a half-moon shape.
8. Cook for an additional minute to melt the cheese and heat the onion rings.
9. Slide the Golden Egg and Onion Rings Omelet onto a plate, ensuring the golden onion rings are visible on top.
10. Garnish with additional crispy onion rings on top for an extra crunch.

6. Six Geese A-Laying: Gooseberry and Egg Tart

A sweet and tangy gooseberry tart with a rich, eggy custard filling.

Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup granulated sugar
• 1 large Braswell Family Farms egg yolk
• 2 tablespoons ice water

For the Custard Filling:

• 4 large Braswell Family Farms eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Gooseberry Topping:

• 2 cups fresh gooseberries, washed and stems removed
• 1/3 cup granulated sugar (adjust based on the sweetness of gooseberries)
• 1 tablespoon cornstarch

Instructions

For the Tart Crust:

1. In a food processor, pulse together the flour, sugar, and cold butter until the mixture resembles coarse crumbs.
2. Add the egg yolk and pulse until just combined. Add ice water, one tablespoon at a time, and pulse until the dough starts to come together.
3. Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface and fit it into a tart pan. Trim the excess and prick the bottom with a fork. Place parchment paper over the crust and fill it with pie weights or dried beans.
6. Blind bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until lightly golden. Allow it to cool.

For the Custard Filling:

1. In a bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt until well combined.
2. Pour the custard mixture into the pre-baked tart crust.
3. Bake in the preheated oven for 20-25 minutes or until the custard is set and has a golden color. Allow it to cool completely.

For the Gooseberry Topping:

1. In a saucepan, combine the gooseberries, sugar, and cornstarch. Cook over medium heat until the gooseberries release their juices and the mixture thickens slightly.
2. Let the gooseberry topping cool before spreading it over the cooled custard-filled tart.
3. Refrigerate the tart for at least 2 hours to allow the flavors to meld and the gooseberry topping to set.
4. Serve chilled and enjoy your Gooseberry and Egg Tart Delight, a perfect balance of sweet and tangy with a rich and eggy custard filling.

7. Seven Swans A-Swimming: Swimming Swan Egg Soup

A light, comforting soup with a flavorful broth infused with herbs like dill and parsley. Gently poach eggs directly in the soup, so they’re swimming in the broth like swans in a lake.

Ingredients

For the Soup Base:

• 8 cups chicken or vegetable broth
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons fresh dill, chopped
• 2 teaspoons fresh parsley, chopped
• Salt and pepper, to taste

For the Swimming Swan Eggs:

• 4 large Braswell Family Farms eggs

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
2. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
3. Add fresh dill and parsley to the soup. Season with salt and pepper according to your taste.
4. Allow the soup to simmer for 15-20 minutes to let the flavors meld.
5. In a separate bowl, crack each egg one at a time and carefully slide them into the simmering soup, allowing them to poach directly in the broth. The eggs will represent swimming swans in the “lake.”
6. Cover the pot and let the eggs poach for 4-5 minutes or until the egg whites are set but the yolks are still runny.
7. Carefully ladle the soup into bowls, making sure to include a poached egg in each serving.
8. Garnish the soup with additional fresh dill and parsley for a burst of color and flavor.
9. Serve the Swan Lake Egg and Herb Soup hot, allowing the comforting aroma and delightful visual presentation to enchant your taste buds.

8. Eight Maids A-Milking: Milky Egg Nog

A traditional holiday egg nog, enriched with fresh milk and spices, honoring the eight maids a-milking.

Ingredients

• 6 large Braswell Family Farms egg yolks
• 1 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt
• 1/2 cup brandy or bourbon (optional)
• Whipped cream, ground cinnamon, and nutmeg for garnish

Instructions

1. In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
2. In a saucepan over medium heat, combine the whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt. Heat the mixture until it is just below a simmer, stirring occasionally.
3. Slowly pour the warm milk mixture into the egg yolks while continuously whisking to avoid curdling. Pour the combined mixture back into the saucepan.
4. Over medium heat, gently cook the egg and milk mixture, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it come to a boil.
5. Once thickened, remove the saucepan from heat and let the mixture cool to room temperature.
6. Stir in the brandy or bourbon if using. This step is optional but adds a delightful depth of flavor.
7. Strain the egg nog through a fine-mesh sieve into a bowl or pitcher to remove any cooked egg bits.
8. Cover the bowl or pitcher and refrigerate the egg nog for at least 4 hours or overnight to allow the flavors to meld and the egg nog to chill thoroughly.
9. Before serving, give the egg nog a good stir. Pour it into glasses or mugs.
10. Garnish each serving with a dollop of whipped cream and a sprinkle of ground cinnamon and nutmeg.
11. Serve the Eight Maids a-Milking Milky Egg Nog chilled, and savor the rich, spiced flavors that honor the tradition of the eight maids a-milking during the holiday season.

9. Nine Ladies Dancing: Waltzing Egg Omelet

A three-egg omelet that incorporates ingredients in groups of three to symbolize the waltz’s rhythm. Three types of cheese, three types of herbs and three different vegetables dance on your tastebuds.

Ingredients

For the Omelet Base:

• 3 large Braswell Family Farms eggs
• Salt and pepper, to taste
• 1 tablespoon butter

For the Three Types of Cheese:

• 1/4 cup shredded cheddar cheese
• 1/4 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese

For the Three Types of Herbs:

• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme leaves

For the Three Different Vegetables:

• 1/4 cup bell peppers, diced (choose three colors)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup baby spinach, chopped

Instructions

1. Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
2. Heat a non-stick skillet over medium heat and add butter, allowing it to melt and coat the pan evenly.
3. Pour the beaten eggs into the skillet, swirling to ensure an even distribution.
4. As the edges of the eggs begin to set, use a spatula to lift them, allowing the uncooked eggs to flow underneath. Continue until the omelet is mostly set but still slightly runny on top.
5. Sprinkle the three types of cheese evenly over one half of the omelet.
6. Add the diced bell peppers, halved cherry tomatoes, and chopped baby spinach on top of the cheese.
7. Sprinkle the three types of herbs over the vegetables.
8. Gently fold the other half of the omelet over the cheese, vegetables, and herbs, creating a semi-circle shape.
9. Cook for an additional 1-2 minutes until the cheese begins to melt, and the vegetables are heated through.
10. Slide the Waltzing Egg Omelet onto a plate, allowing the colorful and flavorful filling to peek through.
11. Garnish with extra fresh herbs for a vibrant touch.
12. Serve the Waltzing Egg Omelet warm, and experience the delightful dance of flavors as the three types of cheese, three types of herbs, and three different vegetables waltz on your taste buds.

10. Ten Lords A-Leaping: Leapin’ Lord’s Scotch Eggs

A robust and hearty Scotch egg dish, perfect for a holiday gathering.

Ingredients

For the Scotch Eggs:

• 6 large Braswell Family Farms eggs
• 1 pound ground pork sausage
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 cup all-purpose flour, for dredging
• 2 cups breadcrumbs, seasoned with a pinch of salt and black pepper
• Vegetable oil, for frying

For the Cranberry-Mustard Dipping Sauce:

• 1/2 cup cranberry sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• Pinch of salt

Instructions

1. Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat to simmer and cook for 9 minutes. Transfer the eggs to an ice bath to cool, then peel and set aside.
2. In a bowl, mix the ground pork sausage with dried sage, dried thyme, dried rosemary, salt, and black pepper. Ensure the herbs are evenly distributed throughout the sausage.
3. Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin patty.
4. Encase each boiled egg in a layer of sausage, ensuring it’s fully covered.
5. Roll each sausage-wrapped egg in flour, shaking off excess, and then coat it in breadcrumbs. Repeat for all the eggs.
6. Heat vegetable oil in a deep fryer or large, deep pan to 350°F (175°C).
7. Carefully lower each Scotch egg into the hot oil and fry for about 5-6 minutes or until golden brown and the sausage is cooked through.
8. Remove the Scotch eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. For the Cranberry-Mustard Dipping Sauce, whisk together cranberry sauce, Dijon mustard, honey, and a pinch of salt in a small bowl.
10. Serve the Leapin’ Lord’s Festive Scotch Eggs warm with the Cranberry-Mustard Dipping Sauce on the side.

11. Eleven Pipers Piping: Eleven-Egg Festive Shakshuka

This unique twist on the classic dish features a vibrant medley of bell peppers, aromatic spices, and a rich tomato base, a perfect way to celebrate at your holiday dinner gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 bell peppers (mix of red, yellow, and green), diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon ground cayenne pepper (optional, for extra heat)
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• Salt and black pepper, to taste
• 1 tablespoon honey or maple syrup
• 11 large Braswell Family Farms eggs
• Fresh cilantro or parsley, chopped (for garnish)
• Crumbled feta cheese (for garnish)
• Crusty bread or pita (for serving)

Instructions:

1. Heat olive oil in a large skillet or cast-iron pan over medium heat.
2. Add finely chopped onions and sauté until they become translucent.
3. Stir in diced bell peppers and continue cooking until they start to soften.
4. Add minced garlic and sauté for another minute until fragrant.
5. Sprinkle ground cumin, ground coriander, smoked paprika, chili powder, and cayenne pepper (if using) over the vegetables. Stir well to coat them in the spices.
6. Pour in the crushed tomatoes and add tomato paste. Season with salt and black pepper to taste.
7. Stir in honey or maple syrup to balance the acidity of the tomatoes. Allow the mixture to simmer for about 10-15 minutes, or until it thickens.
8. Make 11 small wells in the tomato mixture using the back of a spoon. Crack one egg into each well.
9. Cover the skillet and let the eggs cook over medium-low heat until the whites are set but the yolks are still runny. This should take about 7-10 minutes.
10. Once the eggs are cooked to your liking, remove the skillet from heat.
11. Garnish the Eleven-Egg Festive Shakshuka with chopped fresh cilantro or parsley and crumbled feta cheese.
12. Serve the shakshuka directly from the skillet, accompanied by crusty bread or pita for dipping.

12. Twelve Drummers Drumming: A Dozen Drumstick Deviled Eggs

A twist on classic deviled eggs. The egg white halves mimic the base of the drum, the yolk mixture the top of the drum and crossed chive garnish sticks (or pretzel sticks) on top for the drumsticks.

Ingredients

• 6 large Braswell Family Farms eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh chives, for garnish (or pretzel sticks)

Instructions

1. Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool.
2. Once the eggs are cool, peel them and cut each egg in half lengthwise.
3. Carefully remove the yolks and place them in a bowl. Set aside the egg white halves.
4. Mash the egg yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until smooth and well combined.
5. Spoon or pipe the yolk mixture back into the egg white halves, creating a rounded top that mimics the shape of a drum.
6. Sprinkle a pinch of paprika over the yolk mixture for added color and flavor.
7. To create the drumsticks, cut the fresh chives into small pieces, about 1.5 inches long.
8. Cross two chive pieces (or pretzel sticks) on top of each deviled egg to resemble drumsticks, pressing them gently into the yolk mixture.
9. Arrange the Dozen Drumstick Deviled Eggs on a serving platter and refrigerate until ready to serve.

Spread the word

RECOMMENDED ARTICLES

A beginner’s guide to cooking a Thanksgiving turkey

November 14, 2022

COLLEGE STATION, Texas — Although having turkey on the holiday table is a must for many households, this year families may notice differences in how they pick, prepare and cook their turkeys, said experts across Texas A&M AgriLife. A variety of factors from supply chain issues to a disease outbreak have had an impact on […]

Salmonella outbreak shouldn't ruin Thanksgiving

November 19, 2018

NEW YORK (AP) — There’s no reason to skip Thanksgiving dinner because of a salmonella outbreak linked to raw turkey. That’s according to health officials who’ve been monitoring the year-old outbreak. But they say it’s a reminder to properly prepare your holiday bird. Cooking kills salmonella. The ongoing outbreak and recall last week of ground […]

Little escape from higher prices for holiday meats

November 19, 2022

COLLEGE STATION, Texas — While prices have risen for turkey – the No. 1 consumer choice for a holiday meal entrée — they have also increased for other potential holiday meat entrees many consumers may choose in lieu of a gobbler for the holidays, according to Texas A&M AgriLife experts. David Anderson, Ph.D., Texas A&M AgriLife Extension […]

Thanksgiving Turkey Is on the Menu

November 01, 2023

WASHINGTON — Today, the National Turkey Federation (NTF) shared helpful tips for Americans purchasing and preparing turkey to be served on the Thanksgiving table. With the holiday just over three weeks away, NTF highlighted the robust availability of turkey products featured at retailers nationwide as well as its comprehensive guide to preparing the holiday turkey, Thanksgiving […]