In March 2016, Raleigh cookbook author Debbie Moose wrote a story that answered all your Deviled Egg questions from how to get the shells off to whether to use your children’s Easter eggs to make deviled eggs. Go to http://goo.gl/qevrsB. Plus she shared these recipes below. The country ham ones are amazing!
Springtime Herb Delights
6 hard-cooked eggs, peeled, cut in half lengthwise and yolks mashed in a bowl
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1 tablespoon finely chopped Italian parsley leaves
1/2 teaspoon finely chopped fresh dill leaves
2 teaspoons finely chopped fresh chives
Salt and black pepper to taste
Fresh Italian parsley leaves for garnish
Combine the thoroughly mashed yolks with the mayonnaise and lemon juice. Stir in the finely chopped herbs. Taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with a whole parsley leaf.
Yield: 12 deviled eggs
Crab Stuffed Eggs
12 hard-cooked eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 pound fresh special crabmeat, picked over for shell
2 tablespoons diced pickled jalapeno
A mixture of equal parts chili powder and smoked paprika to decorate the tops
Slice the eggs in half lengthwise and scoop out the yolks into a bowl. Mash them with a fork and then stir in the mayonnaise, mustard, salt and pepper. Carefully fold in the crab and pickled jalapeno. Fill the egg whites and dust tops with the paprika mixture.
Yield: 24 deviled eggs
Party Country Ham Deviled Eggs
From “Pig: King of the Southern Table” by James Villas (John WIley & Sons, 2010).
2 ounces cooked lean country ham, minced
8 large hard-cooked eggs, cut in half lengthwise
2 tablespoons minced fresh chives
Freshly ground black pepper to taste
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Paprika to taste
Sprigs of fresh parsley leaves
In a bowl, combine the ham, egg yolks, chives and pepper and mash with a fork until well blended. Add the mayonnaise, mustard and Worcestershire and stir until the mixture is very smooth.
Either use a fork to stuff equal amounts of the mixture into the egg white hollows or pipe it into the hollows using a pastry bag with a star tip. Sprinkle paprika over the top of each deviled egg, Arrange the eggs on a platter and chill until ready to serve garnished with sprigs of parsley.
Yield: 16 deviled eggs
[gpp_icon type=”summary”] Deviled Eggs