The Egg Nog Blog

Fresh eggnog with a cooked custard base

Feeling stressed about the holiday? You’re not alone – almost half of Americans report moderate or high stress levels this time of year. (Source: APA).


Sitting right inside your refrigerator, the magical egg is ready to help. Whether you need a show-stopping eggnog or a delicious appetizer, the egg is at your service.


The Good News About Eggs


Eggs are nutritious, versatile, and flexible. At just 78 calories each, eggs are an efficient, rich source of protein and vitamins. Although they are high in cholesterol, the American Heart Association supports eating an egg a day as part of a healthy diet (Source: AHA).


Chip-in Farm eggs are the freshest around! They are sold in the Farm Store the day after they are laid, and travel just 50 feet from the henhouse to the store.


Warm Up the Party with Eggnog


Nothing warms up a holiday get-together like homemade eggnog. Its creamy texture combined with cozy spices can make a party feel truly special. Although eggnog frequently includes rum or brandy, we suggest offering it as an add-in, along with whipped cream and nutmeg.


According to Guest Chef Nancy Langer, recently, there has been a trend towards store-bought eggnog, due in part to salmonella concerns associated with raw eggs.  She recommends making an eggnog with a custard-style base that heats the egg to 145 – 165 degrees F, which is sufficient to kill salmonella bacteria.


Try this simple and delicious recipe below, adapted from Tastes Better From Scratch.


Homemade Eggnog


Fresh eggnog with a cooked custard base

Photo credit: Tastes Better From Scratch




  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • 1 cup heavy whipping cream or full-fat coconut milk
  • 2 cups whole or oat milk
  • 1/2 tsp. ground nutmeg
  • pinch of salt
  • 1/2 tsp. vanilla extract
  • Optional – ground nutmeg , whipped cream, rum or brandy



1.        Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

2.        In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.

3.        Drizzle a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat this process to temper the eggs.

4.        Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

5.        Whisk until the mixture thickens slightly and streams of tiny bubbles appear (or reaches 160 degrees F on a thermometer)

6.        Remove from heat and stir in the vanilla. If desired, pour the eggnog through a fine mesh strainer. Store in a pitcher or other container and cover with plastic wrap.

7.        Refrigerate until chilled for up to one week. It will thicken as it cools.


Pro Tip: Nancy suggests serving whipped cream cinnamon, nutmeg, and alcohol such as dark rum, brandy or cognac on the side to accommdate dietary preferences.


Make A Devilish Appetizer


Soft, tangy deviled eggs are always a crowd-pleaser and easy to nibble while sipping eggnog. And they are so versatile, with options ranging from the simple classic to “Buffalo style” with blue cheese and Frank’s hot sauce in the egg yolk mixture. Or create your favorite riff!


Classic Deviled Eggs

Adapted from Alex Witchel, New York Times 


Photo of Classic Deviled Eggs from the NY Times

Photo credit: New York Times




  • 6 hard-cooked eggs, cooled and peeled
  • 1 tsp. Dijon mustard
  • Tabasco sauce, to taste
  • Salt, to taste
  • Ground black pepper, to taste
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. snipped chives, optional
  • Paprika, for garnish




  1. Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, chives and mayonnaise.
  2. Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter.


Buffalo Deviled Eggs

Adapted from Emily Bites 


Photo of Buffalo Deviled Eggs from Emily Bites

Photo Credit: Emily Bites




  • 6 hard-cooked eggs, cooled and peeled
  • 2 Tbsp. Buffalo wing sauce, I used Frank’s Red Hot Wing Sauce
  • 2 cheese dressing
  • ¼ tsp. Paprika
  • Peeled strips of celery and carrot, optional




  1. Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in the wing sauce and blue cheese dressing.
  2. Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag and dust the top with paprika. Top with a small strip of celery and and carrot if desired. Arrange on a platter.


Enjoy the Holidays!


It’s easy to become overwhelmed by social obligations, gift-giving worries and other concerns during the holiday season. Here are a few tips to help manage stress:


  • Daily exercise– even a quick yoga routine or brisk walk helps relieve nervous energy.
  • Spread out the gift wrapping – it can be a creative outlet and help to avoid a last-minute frenzy.
  • Consider baked treats, services or homemade gifts – The most important aspect of a gift is its meaning to the receiver, not the price. A homemade gift is a one-of-a-kind treasure.


And remember, the most important parts of the holiday season are the time spent with family, friends and community and moments devoted to giving thanks for the goodness in our lives.

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