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Deviled Eggs

What to do with all those Easter eggs?  Here are a few of our favorite ways to make Deviled Eggs.  We will be having some of each on the Sunday dinner table.  HAPPY EASTER!

Each recipe is for one dozen PERFECT BOILED EGGS, sliced in half length-wise.  Carefully remove the yolks, keeping the egg white halves intact.

Classic Deviled Eggs

One dozen cooked egg yolks

Mash yolks in medium bowl.  Add yellow mustard and mayo until creamy.  Start with a little of each and add more to get the taste and consistency you like. We like a little more mustard than mayo.
Add salt and pepper to taste.  Top with a sprinkle of paprika.

Try a little dill relish or sweet relish or chopped jalapenos to change it up a little.

South of the Border Deviled Eggs

Source:  Southern Living

1 dozen cooked egg yolks

1 small ripe avocado, peeled and coarsely chopped

2 green onions, finely chopped

2 Tbs sweet pickle juice

2 Tbs mayo

1 Tbs dry ranch dressing mix

1/2 tsp chili powder (optional)

1/2 cup mild salsa (optional)

Mash together yolks and avocado in medium bowl.  Stir in green onions and next three ingredients until smooth.  Spoon mixture into egg white halves.  Sprinkle with chili powder, if desired.  Cover and chill at least one hour or up to 24 hours.  Dollop with salsa just before serving, if desired.

Spicy Southwestern Deviled Eggs

Source:  Southern Living

One dozen cooked egg yolks

6 Tbs. mayo

2 to 4 Tbs. pickled jalapeno peppers, minced

1 Tbs. mustard

1/2 tsp. cumin

1/8 tsp. salt

chopped fresh cilantro

Mash yolks.  Stir in mayo and next 4 ingredients.  Spoon into egg white halves.  Cover and chill at least 1 hour.  Garnish with chopped cilantro, if desired.

Bacon Chive Deviled Eggs

One dozen cooked egg yolks

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

7 fully-cooked bacon slices

2 tablespoons plus 1 tsp. chopped fresh chives

3/4 teaspoon freshly ground pepper

1/4 teaspoon salt

Garnishes: chopped fresh chives; fully-cooked, crumbled bacon

Process yolks, mayonnaise, mustard, and lemon juice in a food processor 30 seconds or until smooth, stopping to scrape down sides as needed.

Cook bacon according to package directions until crisp; crumble. Stir bacon, chives, pepper, and salt into yolk mixture.

Spoon or pipe yolk mixture into egg white halves. Garnish, if desired.



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