>Deviled eggs are deviled eggs. Right? Wrong. I have a few egg-stra possibilities for cooks with an abundance of Easter eggs in their refrigerators.
My beloved Eggbert (Husband’s temporary i.d.) has a knack for finding the right spice combination for great variations on deviled eggs. No matter which flavor you’re making, I recommend the Frugal Cook’s Pastry Bag: a zipper baggie with one corner cut off. Squeeze the yolk mix “filling” through this corner to make it flow egg-actly the way you want it.
Take your basic recipe (and here’s one if you don’t already have your own), and have fun with it.
- Southwestern Deviled Eggs: a dash of chili powder with the paprika; a splash of tabasco sauce in the egg yolk filling if you’re really adventurous.
- Country Style Eggs: Add sweet pickle relish to the egg yolk mix, leave out the paprika.
- Zippy Eggs: Add a tablespoon of spicy brown mustard to the yolk mix.
Not to be outdone, I found this recipe (courtesy of Rachael Ray) and decided we should try it. Husband bought the salmon, and we’ll try it. As long as we have eggs, we’ll always have something good to eat.
Prepare the Deviled Eggs yolk mixture using 3 tablespoons sour cream in place of the mayonnaise. Stir in 1/2 cup finely chopped smoked salmon and 3 tablespoons finely chopped fresh chives. Fill the egg white halves and (optional) top with chopped capers.
Hmmm…I wonder if we could use mock crab meat instead? Hand over those Easter eggs and I’ll try it. I’ll have the ears on that chocolate bunny for dessert.
Parent Bloggers Network and the American Egg Board are looking for creative ways to prepare hardboiled eggs after the Easter baskets go back into storage. If you’d like to join in and post your own egg-cellent solutions, check here for details. Put on your Easter Bonnet, with all the flowers on it, and join the Egg Parade.