Deviled Eggs Three Ways...

Courtesy of Sam Henderson

Hi Friends,

Here we offer up three varieties of the classic picnic staple. We have taken inspiration from a couple of our favorite flavor combinations to put a new spin on the expected. We kick off with our featured BLT-Inspired Deviled Eggs.

Ingredients:

• 4 egg yolks
• 2 tablespoons mayonnaise
• 1/2 teaspoon yellow mustard
• 3 slices bacon (cooked)
• 4 leaves spinach, finely chopped
• 1/4 medium tomato, finely chopped
• 1 tablespoon red onion, finely chopped
• salt, to taste (note that bacon will add salt)

Directions:

• Mash yolks.
• Add mayonnaise and mustard. Mix until smooth.
• Add remaining ingredients. Mix only until incorporated.
• Put mixture into zip-top sandwich bag and cut tip from one corner.
• Pipe mixture into egg half.
• Garnish with onion sliver and small piece of bacon.

Pesto-Inspired Deviled Eggs


Ingredients:

• 4 egg yolks
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons pine nuts, ground
• 2 tablespoons basil, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon Parmesan cheese, grated
• 1 teaspoon olive oil
• salt, to taste

Directions:

1. Grind pine nuts in a food processor.
2. Mash yolks together with pine nuts.
3. Add mayonnaise, mustard and olive oil. Mix until smooth.
4. Add remaining ingredients and mix just until incorporated.
5. Put mixture into zip-top sandwich bag and cut tip from one corner.
6. Pipe mixture into egg half.
7. Garnish with parsley.

Classic Deviled Eggs


Ingredients:

• 4 egg yolks
• 1 1/2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 6-8 dashes hot sauce
• 1 tablespoon dill relish
• 1 tablespoon sweet relish
• salt and pepper, to taste

Directions:

1. Mash yolks.
2. Add mayonnaise, mustard and hot sauce. Mix until smooth.
3. Add remaining ingredients. Mix only until incorporated.
4. Put mixture into zip-top sandwich bag and cut tip from one corner.
5. Pipe mixture into egg half.
6. Garnish with sprinkling of paprika.

Easy Boiled Eggs

1. Place uncooked eggs in medium saucepan.
2. Fill with enough cold water to cover eggs plus one inch.
3. Cook on high heat.
4. Bring to a boil.
5. When pot starts to boil, turn it off and cover eggs.
6. Allow eggs to sit on stove in covered pot for 15 minutes.
7. Remove from stove and fill with cold water.
8. Pour out cold water and refill to cool the eggs.

Happy Easter and Bon Appétit...

Check back for more great Easter recipe ideas from your friends at Interior Design!

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Live well,
Yvonne