Are Deviled Eggs Evil?

I totally sucked you in with that headline ,,,, just admit it. Deviled eggs really have nothing to do with devils, but I couldn't resist. If you do want to know their origin, check out this article.  If you just want to get started with your first course of your Easter dinner, read on....

Feeling adventurous? Instead of cutting your eggs in half, get crafty and make Easter Egg Chicks. I linked to a photo of the finished product in case you need a visual to my directions. These are just so fun and crafty! I've also included 2 different egg recipes to suit different tastes. You could try either or do both depending on your group.

Easter Egg Chicks

After boiling the eggs, peel them and cut a thing straight slice from the wide end so they will stay on their own. Cut he top of the egg about one third of the way down. Scoop out the yolk.  Once you've made the filling (two options listed below), go ahead and refill the large bottom section of the egg. Mound the top of the filling and cap with the top egg portion  Use a tiny triangle of carrot for the chick's beak and small snippets of raisins or olives for the chick's eyes.

Bacon & Cream Cheese Deviled Eggs

Ingredients;
1 dozen hard boiled eggs            1/2 lb. cooked bacon          8 oz. softened cream cheese
1/2 c. mayo                                  3 tbsp. yellow mustard       1/2 tbsp. worcestershire sauce
cayenne pepper - to taste

Directions:

1. Prepare eggs, cool and peel.
2. Slice them in half and scoop out the yolks or cut them as described above to make Easter Egg Chicks.
3. Put yolk in a bowl and mash.
4. Add cream cheese, mayo, mustard, worcestershire sauce and cayenne pepper.
5. Blend until smooth with mixer or food processor.
6. Add finely chopped bacon and mix well.
7. Add to egg halves (in either scenario).
8. Chill overnight, if you can wait that long!

Creamy Herb Deviled Eggs

Ingredients:

1 dozen hard boiled eggs          1/4 c. ranch salad dressing                3 tbsp. Greek yogurt

2 tsp. Dijon mustard                  1/4 tsp. pepper                                   1/8 tsp. paprika

Directions:

1. Prepare eggs, cool and peel.
2. Slice them in half and scoop out the yolks or cut them as described above to make Easter Egg Chicks.
3. Put yolk in a bowl and mash.
4. Stir in salad dressing, yogurt, mustard and pepper.
5. Add back to egg halves (in either scenario).
6. Refrigerate, covered, until serving.
7. Sprinkle with paprika.

Tomorrow, we'll tackle a nice healthy salad to include in this meal. As we progress this week, notice how many similar flavors I have from dish to dish. It brings continuity to the meal overall but also is a meal planner's dream as you are often using the same ingredients, and cutting down your grocery bill.

As always, have fun!

Super Bowl Bacon & Cream Cheese Deviled Eggs

I'm realizing how true my post about not being able to go wrong with bacon was! Day 2 of the Super Bowl recipes and I have yet another bacon related recipe!

I've got a confession to make. I used to hate deviled eggs. In fact, until the age of about 10, I didn't eat any eggs. Then, I discovered scrambled eggs with ketchup and was in heaven. But, that was the only way I would eat them! I remember my parents hard boiling eggs and thinking it was just the grossest thing ever. It wasn't until I became an adult that I revisited deviled eggs and fell in love. I've tried all sorts of fillings with them at different parties. They are a must have at any gathering!

Bacon & Cream Cheese Deviled Eggs

Ingredients:

1 dozen hard boiled eggs     1/2 lb. cooked bacon     1 pkg. softened cream cheese     1/2 c. mayo

3 tbsp. mustard                    1/2 tbsp. worcestershire     cayenne, salt & pepper to taste

Directions:

1. Hard boil your eggs. Cool them and peel them.
2. Cut them lengthwise and scoop the yoke in a mixing bowl.
3. Add softened cream cheese, mayo, mustard, worcestershire.
4. Blend until smooth - add in cayenne, salt & pepper if desired.
5. Add finely chopped bacon.
6. Add this mixture to the egg halves and sprinkle with paprika.
7. Chill overnight if you can wait that long.

This recipe kind of reminds me of bacon & eggs. Maybe that's why it's one of my favorites. I think it's also an easy recipe to spice to your own tastes. Switch up the type of mustard you use. You could put some hot sauce in or maybe some taco sauce. Instead of cayenne or paprika, you could easily drop in some chipolte or perhaps lemon pepper. Get crazy!

As always, have fun!