Easter

Deviled Eggs Three Ways

Here we offer up three varieties of the classic picnic staple. We have taken inspiration from a couple of our favorite flavor combinations to put a new spin on the expected.

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Enlarge Photo+Shrink Photo- BLT-Inspired Deviled Eggs

BLT-Inspired Deviled Eggs

Ingredients:

4 egg yolks
2 tablespoons mayonnaise
1/2 teaspoon yellow mustard
3 slices bacon (cooked)
4 leaves spinach, finely chopped
1/4 medium tomato, finely chopped
1 tablespoon red onion, finely chopped
salt, to taste (note that bacon will add salt)

Directions:

1. Mash yolks.
2. Add mayonnaise and mustard. Mix until smooth.
3. Add remaining ingredients. Mix only until incorporated.
4. Put mixture into zip-top sandwich bag and cut tip from one corner.
5. Pipe mixture into egg half.
6. Garnish with onion sliver and small piece of bacon.

Pesto-Inspired Deviled Eggs

Ingredients:

4 egg yolks
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 1/2 tablespoons pine nuts, ground
2 tablespoons basil, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon Parmesan cheese, grated
1 teaspoon olive oil
salt, to taste

Directions:

1. Grind pine nuts in a food processor.
2. Mash yolks together with pine nuts.
3. Add mayonnaise, mustard and olive oil. Mix until smooth.
4. Add remaining ingredients and mix just until incorporated.
5. Put mixture into zip-top sandwich bag and cut tip from one corner.
6. Pipe mixture into egg half.
7. Garnish with parsley.

Classic Deviled Eggs

Ingredients:

4 egg yolks
1 1/2 tablespoons mayonnaise
1 teaspoon yellow mustard
6-8 dashes hot sauce
1 tablespoon dill relish
1 tablespoon sweet relish
salt and pepper, to taste

Directions:

1. Mash yolks.
2. Add mayonnaise, mustard and hot sauce. Mix until smooth.
3. Add remaining ingredients. Mix only until incorporated.
4. Put mixture into zip-top sandwich bag and cut tip from one corner.
5. Pipe mixture into egg half.
6. Garnish with sprinkling of paprika.

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