So Many Eggs! (Hint: Make Deviled Eggs)

So Many Eggs! (Hint: Make Deviled Eggs)It’s the week after Easter and you open the fridge. The exact same question crosses so many people’s minds, “What to do with all those pretty eggs?”

Granted hard-boiled eggs will keep in the fridge for a full week. But, that’s a lot of eggs! There are many creative ways to enjoy them over the course of this week. Our recipe for Spinach Cobb Salad with Bacon, Blue Cheese, Avocado & Derby Dressing is a winner for dinner. Or, you can check out Gam’s Egg Salad Sandwiches for lunches.

We have found that Deviled Eggs are welcome on any table, for just about any meal. And, they go down so easily you might even run out of Easter eggs!

Here is our favorite recipe, slightly different from the classic because of the addition of a little butter for smoothness. And below are some variations on the theme in case you want to switch things up.

Deviled Eggs
Yields 24 Deviled Eggs

Ingredients
12 large eggs hardboiled eggs, peeled
1/3 cup mayonnaise
2 tablespoons unsalted butter, at room temperature
1 tablespoon dijon mustard
1 pinch cayenne pepper
1 pinch coarse sea salt and freshly ground white pepper
Paprika for garnish

Directions
Make the filling
To prepare the filling, carefully halve the peeled eggs lengthwise and remove the yolks. Set the whites aside. Place the eggs in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth. Season with salt and pepper.

Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.

Assemble the eggs
Pipe the yolk mixture into the whites. Garnish with a sprinkle of paprika and serve immediately.

Do ahead
Unpeeled, hard-boiled eggs can be refrigerated for up to 1 week.

You can also prepare the eggs without assembling them up to 8 hours in advance of serving. Refrigerate the egg whites covered with a damp towel in an airtight plastic container. And, store the egg yolk mixture in the piping bag with the tip covered in a damp paper towel. Massage the yolk mixture slightly to soften before filling the yolks.

The eggs may also be assembled and stored covered in the refrigerator for up to 2 hours.

Variations
Smoked Trout Deviled Eggs
Topped each assembled egg with a piece of flaked, smoked trout. You can also do the same with smoked salmon.

Bacon Deviled Eggs
Topped each assembled egg with a piece of bacon.

Herbed Deviled Eggs
Stir in by hand finely chopped fresh tarragon, chives, or chervil to the filling mixture after it is removed from the food processor. Garnish with an herb leaf.

Blue Cheese Deviled Eggs
Add three tablespoons of Blue Cheese to the filling ingredients and process according to the recipe.

Curried Deviled Eggs
Add 1 teaspoon of curry powder to the filling ingredients and process according to the recipe.

Spicy Deviled Eggs
Add 1 tablespoon of Sriracha Sauce to the filling ingredients and process according to the recipe.

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