The Sheila Variations

Deviled Eggs

For those of you who asked - and just to torment Dave J - here are my 2 current favorite deviled egg recipes.

Go forth. Eat well. Enjoy.

Springtime Herb Delight
6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl

1/4 cup mayo.
1 1/2 teaspoons fresh lemon juice
1 Tablespoon finely chopped fresh Italian parsley (aka flat leaf parsley)
1/2 teaspoon finely chopped dill
2 teaspoons finely chopped chives
salt and pepper to taste
fresh Italian parsley 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 with the mixture and garnish each egg half with a whole parsley leaf.

And that's one.

But the following is my favorite. Scrum-diddly-umptious:

Spinach-bacon deviled eggs
12 hard cooked eggs
1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup mayo.
1/4 cup real bacon bits (I think about 7-8 strips of cooked bacon)
2 1/2 tablespoons cider vinegar (I used a little less and put in a little lemon juice for the rest of the liquid)
2 tablespoons butter, softened
1 tablespoon sugar
2 teaspoons black pepper
1/4 teaspoon salt

Combine the thoroughly mashed yolks with the remaining ingredients and mix well. Fill the whites evenly with the mixture.

The first time I made the spinach eggs, I accidentally omitted the pepper and just seasoned with salt and pepper, then sprinkled the tops with a little cayenne pepper.

Mmmmmmmmm

Posted by sheila