Deviled Eggs

Easter is almost here and it brings back fond memories of when my kids were little and I dyed Easter Eggs for them and hid them around the yard and in the house. I hate to say it - but, when I was young we would eat the hard-boiled eggs, if the shells weren’t broken. I suppose they hadn’t been out of the refrigerator that long as mom and dad probably only hit them a little while before us kids woke up. Now it is not recommended that they be out of the refrigerator longer then a couple of hours so most people use the plastic eggs for the hunt. Anyway, we usually ended up with LOTS of hard boiled eggs to try and eat up after we got done hiding them, over and over, so a person had to get pretty creative in how to do that. One of my favorite ways to use hard-boiled eggs (whether they are Easter Eggs or not) is to make Deviled Eggs. It is amazing how many recipes there are out there to make Deviled Eggs!

BLT Deviled Eggs

6 large eggs - hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon - cooked and crumbled plus more for garnish, if desired
2 cherry tomatoes - seeded and finely chopped
1 tablespoon dried parsley flakes
Salt
freshly ground black pepper
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

BBQ Ranch Deviled Eggs

8 large eggs - hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions - finely chopped
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
Cook’s Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 20 minutes. Rinse in cold water and peel.

Curry Deviled Eggs

6 hard-boiled eggs - sliced in half, lengthwise
1/4 cup drained Plain Yogurt (see note)
2 tsp. Dijon-style mustard
1 tsp. curry powder
1/4 tsp. hot sauce - (or more to taste)
2 tsp. green onion - minced
1 Tbsp. celery - minced
1/8 tsp. salt - or to taste
Carefully remove egg yolk from eggs and place in mixing bowl and mash.
To the yolks, add Plain Yogurt, mustard, curry powder, hot sauce, green onion and celery. Mash together and mix well. Taste filling and add salt to taste. Add more hot sauce, if desired, for spicier eggs.
Use a spoon or pastry bag to fill egg whites with yolk mixture.
Note: Spoon one cup yogurt into a strainer lined with cheesecloth or a coffee filter. Place a bowl under strainer to catch liquid (whey) that drains from yogurt. Cover and refrigerate 3 hours. Discard liquid.

Deviled Eggs

18 Eggs
8 tablespoons Mayonnaise
5 tablespoon Miracle Whip
2 teaspoon Spicy Brown Mustard
2 teaspoon Worcestershire Sauce
2 teaspoon White vinegar
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon White pepper
Paprika
Place eggs in a large pot of cold water. Bring water to a boil. Remove from heat. Cover. Let stand for 20 minutes.
Plunge the eggs in cold water. Remove their shells and cut them in half lengthwise with a wired cheese cutter and remove the yolk. Place the yolks in a potato ricer and mash them.
Mix remaining ingredients into the mixing bowl with the yolks. Blend mixture until smooth. For easy prep, put the mixture into a plastic baggie & cut the end off, then squeeze into the egg.
Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Green Eggs and Ham

6 hard-boiled egg yolks
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1 1/2 teaspoons cider vinegar
1/2 cup chopped mixed herbs
1/2 teaspoon chopped garlic
salt
pepper
Puree in a food processor. Divide among the egg whites.
3 slices prosciutto - Crisp fried to crumble over the eggs Print this post