Deviled Eggs 3 Ways – A Beautiful Mess

Deviled Eggs 3 Ways – A Beautiful Mess

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Deviled eggs have got to be one of the most addictive appetizers of all time. I do not trust myself around a tray of deviled eggs. Ha. I absolutely love a classic deviled egg, but I also thought it might be fun to share a couple different variations of this delicious snack just in case your Easter celebration leaves you with a bunch of hardboiled eggs you need to use up.

I love these Greek-inspired deviled eggs! They involve feta and fresh dill (all the measurements are in the printable recipe card at the end of this post). Maybe it’s a bit odd to add cheese to a deviled egg? But the boldness of the feta paired with dill and the creamy deviled egg filling is SOOOOOO good. Too good, really.

Another fun variation is what I’m calling Golden Deviled Eggs (think golden milk, but never mind on the milk part). These involve turmeric, ginger, and a big sprinkle of black pepper on top. They are spicy but still creamy and decadent—just like a deviled egg should be. Yum!

You can buy hard boiled eggs, hard boil yourself (in boiling water for 9-12 minutes), or even “hard boil” in the oven. But, chances are, this month you might already have some pastel colored ones around, Easter Bunny-style. 🙂 Simply cut in half and remove the yolks. Mash the yolks with the other ingredients (see below) and then fill each egg half with the filling. Easy!

Whatever version you make, just be sure NOT to serve them side by side with these deviled egg jello shots. (!!!!!!) That could result in some very mixed reviews. Enjoy! xo. Emma

Deviled Eggs – 3 Ways

Classic:

  • 6
    hard boiled eggs
  • 1/4
    cup
    mayo
  • 1
    heaping teaspoon dijon mustard
  • 1
    teaspoon
    white vinegar
  • salt and pepper
  • paprika for the top

Golden:

  • 6
    hard boiled eggs
  • 1/4
    cup
    mayo
  • 1
    teaspoon
    yellow mustard
  • 1
    teaspoon
    white vinegar
  • 1/2
    teaspoon
    turmeric
  • 1/4
    teaspoon
    ginger
  • black pepper for the top

Greek:

  • 6
    hard boiled eggs
  • 2
    tablespoons
    mayo
  • 2
    teaspoons
    olive oil
  • 1
    teaspoon
    white vinegar
  • 1
    ounce
    crumbled feta
  • 1
    tablespoon
    chopped dill
  1. Cut the hard boiled eggs in half. Remove the yolks and set the white parts aside. In a small bowl, combine the yolks with the other ingredients (based on which version you are making) and mash together well. Fill each egg half with the filling and if using a topping like paprika or black pepper, sprinkle on the top. Chill until ready to serve. These are best the day they are made but can be refrigerated (covered well) overnight.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

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