Deviled eggs are a classic party food that is perfect for serving as an appetizer or sharing with the whole family. They can be made with a variety of ingredients. Find out how to perfect your deviled eggs with Chef Doughty!
After hard-boiling your eggs, cut the eggs in half lengthwise, scoop out the yolks, and mash the yolks with a little mayo, yogurt, or sour cream. Include some of your favorite flavors such as mustard of any kind, horseradish and ketchup, sauces like Worcestershire and soy, and spices such as garlic powder, curry powders, smoked paprika, or cayenne. Pipe them back into the hole using a small baggie. Serve with any meal or take to work as a part of your lunch or for a smack. Deviled eggs are addictive!
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Chef doughty has released two cook books. The first, “The Chef Within, Breakfast Edition,” was made to help aspiring chefs learn the fundamentals of cooking and have fun experimenting in the kitchen. She aims to help develop a sense of culinary adventure and create easy, inspired dishes with your own flair and taste. Chef Doughty’s second book, “The Chef Within, Dinner Edition,” was released in March of 2021. Learn more and find the book here!