Deviled Eggs: 2 Ways!

Happy Easter!  Maybe we have already helped you get ready for your holiday, either with a delicious leg of lamb, or some helpful hints on what to give your kids in their Easter basket. Well, we’ve got one more recipe for you, deviled eggs – 2 ways!

 

These two recipes will hopefully be the last piece to your holiday meal.  You can serve these as an appetizer or as a beautiful addition to a buffet.  One has a primal southern spin, with the combination of pimento cheese dip and eggs, and the other is a visually fun combination of beets and eggs.

 

 

To begin, you need to hardboil your eggs.  Everyone has their own way to hard boil, and getting that perfect soft yellow yolk takes some practice.  Here are a few tips:

  • Older eggs are easier to peel that fresh eggs, so always use your oldest eggs for hard boiling.
  • Flip your eggs over in the carton the night before you cook them, this moves the yolk into the middle and makes a perfect cup for your filling.
  • Use a pot that is big enough for the eggs to sit in one layer, it keeps them from bouncing around and breaking.
  • Get a bowl of ice water ready before the eggs are done cooking, then plunge them into the ice water to stop the cooking process.

 

Below is the method:

  1. Place eggs in bottom of pot (one layer) and cover eggs with an inch of water.
  2. Place pot over medium-high heat and bring to a boil.
  3. Once the water has boiled, cover the pot and remove it from the heat.
  4. Let the eggs sit in the covered pot for 12-16 minutes.
  5. Remove eggs from water and place in ice bath.
  6. Peel!

 

Note: For higher altitudes, bring the water to a boil and then turn it down to a simmer and leave the eggs over the heat for 5-10 minutes before removing the heat and continuing with the rest of the directions.

 

 

Beet Deviled Eggs
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 4
 
A colorful, flavorful addition to your Easter buffet!
Ingredients
  • 4 Eggs, hardboiled and sliced in half
  • 1 can Beets (organic, no salt added)
  • 1 clove Garlic, minced
  • 2 Tbls Mayonnaise (Sir Kensington's or homemade)
  • 1 tsp Whole grain mustard
  • ¼ tsp Black pepper
  • 1 Tbls Parsley, chopped
  • Salt, to taste
Instructions
  1. Carefully remove yolks from hardboiled eggs and place in medium bowl.
  2. Open can of beets and pour 1 cup of the juice into a second medium bowl, reserving beets for garnish.
  3. Place egg whites in bowl with beet juice and refrigerate for atleast 1 hour.
  4. In bowl with egg yolks, add additional ingredients and mix thoroughly.
  5. After one hour, remove egg whites from beet juice and pat dry.
  6. Fill whites with yolk mixture.
  7. Slice 2-3 beets and garnish eggs.
Notes
Recipe can easily be doubled for a crowd. If making a larger batch, use a bigger, flat bottom vessel to soak beets.


 

Primal Pimento Cheese Deviled Eggs
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 4
 
A perfect combo of the southern staple and eggs!
Ingredients
  • 4 Eggs, hardboiled and sliced in half
  • ½ cup shredded Cheddar Cheese
  • 1 Tbls Pimentos, chopped
  • 1 Tbls Shallot, chopped
  • 1 tsp Dijon mustard
  • 2 Tbls Mayonnaise (Sir Kensington's or homemade)
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • Salt, to taste
Instructions
  1. Carefully remove yolks from hardboiled eggs and place in medium size bowl, set aside whites.
  2. Add remaining ingredients to bowl and mix well.
  3. Fill whites with yolk mixture.
  4. Garnish with more chopped pimentos, if desired.
Notes
This recipe can be easily doubled or tripled for a crowd.


 

 

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