Eggs – Three Easter Recipes to Try Now

I didn’t grow up going to Easter egg hunts, and I didn’t really develop a love for deviled eggs until I was a grown up. But now, I adore the tangy, rich, and creamy filling and tender boiled egg whites, it’s the perfect appetizer for any meal and a great addition to your Easter table. I’ve compiled three versions I love, plus some other egg inspired recipes that will make your family look forward to dying eggs and eating the leftovers.

Classic Deviled Egg Recipe

2 dozen hard boiled eggs

3 tablespoons red wine vinegar (make sure to get one with the ‘Mother’ it’s healthy for your digestion and in my opinion tastes better)

1 cup low fat mayonnaise

1 tbsp kosher salt

1 tsp black pepper

1 tbsp yellow mustard (can substitute mustard powder)

1 tbsp relish

Directions:

Scoop out the egg yolks and place in a food processor, along with the red wine vinegar, mayo, salt, pepper, mustard and relish. Blend well until completely smooth. Place in a Ziplock bag, cut off the end and pipe into the egg whites. Garnish with paprika

Smokey Bacon Deviled Eggs

6 hard boiled eggs

classic deviled egg filling recipe (see above)

5 slices well cooked hickory bacon

Directions:

Chop the bacon into fine pieces, saving six large squares for garnish. Mix the chopped bacon into the filling and pipe into the egg whites. Top with a piece of bacon.

Herbed Deviled Eggs

6 hard boiled eggs

classic deviled egg filling recipe (see above)

1 tbsp fresh chopped dill

1 tsp fresh chopped parsley

1 tsp fresh chopped chives or scallions

Directions:

Add the chopped herbs to the filling mixture and mix well. Place in a plastic bag, cut off the end and pipe into the filling. Garnish with fresh chopped herbs.

Spicy Jalapeno Deviled Eggs

6 hard boiled eggs

classic deviled egg filling recipe (see above)

1 tbsp chopped pickled jalapeños

Directions:

Add the chopped jalapeños to the filling mixture and pipe into the egg whites. Garnish with a sliver of pickled jalapeños.

Mini Eggs Benedict Nests

6 eggs

6 slices tangy sourdough bread. My favorite is California Goldminer Sourdough Bread

6 slices of hickory smoked ham. I used Smithfield Boneless Sliced Ham

hollandaise and chopped parsley for garnish

Directions:

Preheat oven to 400 degrees. Cut off the edges of the sourdough bread and roll with a rolling pin until thin. Place in a muffin tin and press into the mold. Place a slice of ham in the bottom and crack an egg on each one. Sprinkle with salt and bake for 10 minutes or until the white is set but the yolk is still ‘jiggly’. To serve, pour hollandaise on top and sprinkle with fresh parsley.

Easter Egg Cereal Bites

3 tablespoons of unsalted butter

1 10 oz bag marshmallows

6 cups Fruity Pebbles cereal

M&M egg shaped chocolates

24 Plastic Easter eggs

Directions:

Melt the butter in a saucepan, then add the marshmallows. Stir until melted, then add the cereal. Moving quickly, mix the marshmallows and cereal, then begin scooping into the plastic egg bottoms. Place a chocolate egg in the center, then scoop the cereal into the top of the eggs and close tightly. Repeat with the rest of the eggs (will make 2 dozen). Allow to cool before opening up the top.

 

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