I wish I had time to prepare a blog post with a recipe for a Seder dinner staple, but this week has been busy for me and my friend Stef, who I would’ve asked to guest blog.
So instead, I’m re-sharing my deviled eggs recipe with you! (click here to view it). Two points for recycling!
For some reason, they’re an Easter food. I don’t know why. Someone wanna fill me in?
I hope everyone has a great Passover and Easter!
I told you that I wanted to learn how to cook an egg all ways, and work my way to perfectly poaching one??
(No? Ok, well click here and read this first, then, to get a good laugh at my failed attempt.)
Yeah, that didn’t happen. Eggs are a big no-no here, as my dad has to watch his cholesterol pretty closely. So our egg-intake is limited, which is fine by me. Also, and this may be a big surprise to you all, I have a “life” that keeps me from being in the kitchen all day trying to cook eggs. Shocking, I know.
However, I did make some pretty stellar deviled eggs this past week. And then, I wrote all about it here on Patch.
Here’s the recipe for those who don’t want to support my career ;)
Simple Deviled Eggs Ingredients
- 6 eggs, hard boiled (I cover my eggs with an inch of water, bring it up to a boil, cover, and turn off the heat and let them sit in the hot water for about 15 minutes.)
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- ½ Tbsp Worcestershire sauce
- 2 dashes your favorite hot sauce, like Tabasco
- Salt and pepper, to taste
- Sweet, smoked paprika
- 6 Spanish olives, halved
Make them Devilish
- Cut the cooled, hard-boiled eggs in half, scooping out the yolk into a medium sized bowl. Set aside the egg whites.
- Mash the yolks with the mayo, mustard, Worcestershire, and hot sauce.
- Salt and pepper the mixture, to taste
- Scoop the mixture evenly back into the egg whites.
- Sprinkle paprika over each egg.
- Top off each deviled egg with a halved Spanish olive.
Tips, Tricks, and Variations
- Use half of an avocado in the yolk mixture for “green” eggs.
- Add some cooked and chopped bacon to both the mixture and the topping.
- Add in some whipped cream (whipped until soft peaks form) for extra creamy filling.
- Scoop the mixture into a plastic bag and snip one of the corners off and pipe the mixture evenly into the whites for a prettier presentation.
- Add some chopped celery and crab meat to the recipe above for a seafood twist.
- Add a teaspoon or two of horseradish for a devilish egg with a kick.
- Add a smoky note with one chipotle in adobo sauce, chopped, mixed in to the filling.
- Top with some smoked salmon.
- Cut fresh chives to sprinkle on the finished product.
- Using the recipe above, add a tablespoon of barbecue sauce for a southern-style deviled egg. The devil did go down to Georgia, after all.