3 Delectable Deviled Eggs
By Jeanne Wolfley
There is nothing boring about these deviled eggs. They don't take long to make and can be made ahead of time. A great serve-along dish that is sure to please!
Cooking a Hard Boiled Egg:
- Place desired number of eggs in a saucepan. Add enough cold water to completely cover the eggs. Cover with pan lid and bring to a boil using medium heat.
- Tip: Using cold water and slowly bringing the eggs to a boil keeps them from cracking.
- Tip: FYI ... If eggs are fresh off the farm they don't peel well.
- Remove pan from heat. Let stand, covered for approximately 10 to 12 minutes.
- Remove eggs from hot water. Run cold water over the eggs until the shell is completely cool.
- To remove shell, gently tap each egg all over; hold the egg under cold water as you peel off the shell.
Guacamole Deviled Eggs
I made these the other night and man were they a hit! It was a good thing I tasted one when I made them because they were snarfed down quickly.
Serving size: 8
Calories per serving: 93
8 medium hard boiled eggs
2 teaspoons lime juice
2 tablespoons chopped red onions
2 tablespoons mayonnaise
1 avocado (smashed)
2 tablespoons finely chopped cilantro
1/4 teaspoon garlic salt
1 to 2 teaspoon olive oil
salt and pepper to taste
Directions:
2. In a small sized bowl, smash the egg yolk with a fork. Stir in minced onion, garlic salt, cilantro, and lime juice.
3. In a medium sized bowl, mix together the smashed avocado, mayonnaise and olive oil. Add smashed egg yolks and mix together until creamy. Salt and pepper, to taste.
4. Spoon or pipe yolk mixture into the egg whites.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Tex-Mex Deviled Eggs
Serving size: 8
Calories per serving: 108
8 hard-boiled eggs
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons finely minced red onions
1/2 cup finely grated mexican blend cheese
1/4 cup salsa
salt and pepper to taste
Directions:
2. In a medium bowl, mash the egg yolk with the cheese, add mayonnaise, salsa, sour cream and salt and pepper.
3. Spoon or pipe egg yolk mixture into egg whites.
Tip: This recipe might need 1 to 2 teaspoon of milk to thin it down. It’s your call.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Bacon Deviled Eggs
Serving size: 8
Calories per serving: 132
4 slices cooked bacon (crumbled)
8 hard-boiled eggs
1/3 cup mayonnaise
2 teaspoons prepared mustard
2 tablespoons minced red onions
1 teaspoon red wine vinegar
salt and pepper to taste
Directions:
2. In a medium bowl, mash egg yolk with a fork. Stir in mayonnaise, vinegar, red onion, mustard and salt and pepper. Mix well. Gently stir in the bacon bits.
3. Spoon or pipe egg mixture into the egg whites.
Tip: If the consistency of the egg mixture is not creamy enough add 1 to 2 teaspoons milk before filling egg whites.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I hope you enjoy these not so typical deviled eggs. They got an A+ rating at our house.
Jeanne Wolfley
Monthly Newsletter Contributer since 2008
