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Free-for-All Friday: Deviled Eggs

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!

One-Eyed Deviled Eggs

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!

Remember when…

Hard Boiled To Perfection

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 ;)

One-Eyed Deviled Eggs

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

  1. Cut the cooled, hard-boiled eggs in half, scooping out the yolk into a medium sized bowl. Set aside the egg whites.
  2. Mash the yolks with the mayo, mustard, Worcestershire, and hot sauce.
  3. Salt and pepper the mixture, to taste
  4. Scoop the mixture evenly back into the egg whites.
  5. Sprinkle paprika over each egg.
  6. 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.
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