14.4.14

Deviled Eggs 9 Ways, from North to South & East to West






I love deviled eggs but lets be honest, a person an only take so many mayo/mustard/vinegar stuffed eggs in the span of the few days following Easter. We usually end up throwing away half of the hard boiled eggs we had fun coloring and decorating for The Egg Hunt, such a waste! So instead of nixing a fun tradition, I took note of a post from Cooking Light and created 3 variations of deviled eggs using some of our favorite ingredients. The result? Eggstrodinary! {work with me, I don't get out much, my 7 year old thought it was funny}.

Three completely different flavors, one from the north seas and two from my beloved South West. I could live quite happily as a Pescatarian with the occasional fillet Mignon and smoked salmon is and always will be my favorite treat. Nova Scotia smoked salmon is not only for breakfast bagels smeared with cream cheese and topped with thinly sliced red onion then garnished with capers (now I'm craving one!) but turns plain deviled eggs into a special occasion worthy hors d' oeuvres.

  Pre-Easter brunch with mimosas anyone?











Guacamole is a staple side dish here in Phoenix and I for one can not get enough of it, despite my mild allergy to them. So why not throw some ripe avocado into the mix?  I used a 1:1 ratio of sour cream and plain, Greek yogurt. Then of course I added bacon, green onion and a squeeze of lime. To kick it up a notch I added a pinch of garlic powder, chili powder, cumin and cayenne. Damn good!







Last but not least, something spicy, tangy and sweet was in order. I like to give all of my taste buds equal opportunity to enjoy themselves. If you will. How about pickled jalapenos and sweet pickles? No Easter is complete with out sweet pickles right? Again, I used a mix of mayo and Greek yogurt to lighten up the calories and keep with the fresh, zinginess of Spring.









The possibilities are endless! Other ingredients and flavors I'm thinking would make 
spectacular deviled eggs are:


  • Sirachi + mini Shrimp or Crab meat
  • Diced ham + Sharp Cheddar + Dijon Mustard
  • Corned Beef + Horseradish Mustard
  • Asparagus + Pearl Onion + Whole Grain Brown Mustard
  • Pickled Beets + Shaved Asparagus + Shaved Almonds 
  • Prosciutto + Petite Peas






What duo or trio would you use for deviled eggs extraordinaire?


What are your families favorite traditional Easter foods to share?










Jalapeño eggs adapted from Cooking Light


TIME    30 MINUTES          YIELDS  36  DEVILED EGGS


Deviled Eggs with Avocado Cream, Bacon and Onions
6 Hard Boiled Eggs
1 tablespoon sour cream
1 tablespoon plain, Greek yogurt

1 teaspoon lime juice

handful of green olives with pimentos
3 tablespoons chopped green onion
2 tablespoons *soft bacon bits 
pinch of chili powder
pinch of cayenne powder
dash of garlic powder 



pinch of cumin 


Shell eggs and cut in half lengthwise.  In a small food processor combine cooked egg yolks, sour cream, yogurt, lime juice and spices. Pulse until smooth.

Add green onions, bacon bits and chopped green olives. Stir to combine. Using a small spoon, scoop filling back into eggs. 

These eggs are best served immediately or tightly wrapped in plastic wrap and chilled so they don't brown. The lime juice helps with this.
*Packaged soft bacon bits are found in the condiment aisle at most grocery stores. They are great for deviled eggs and potato salad and have a fraction of the fat as cooked bacon. Not to mention, cut down on prep time.





Smoked Salmon Deviled Eggs


6 Hard Boiled Eggs
1 tablespoon plain Greek yogurt
1 tablespoon real mayo
1-2 tablespoons chopped red onion
1 tablespoon capers
dash of freshly cracked black pepper 
1 tablespoon fresh dill weed, chopped
1 teaspoon dried tarragon
4 oz. Smoked Nova Scotia Salmon, chopped

Shell eggs and cut in half lengthwise.  In a small food processor combine cooked egg yolks, yogurt, mayo and onion. Pulse till smooth. Add dill, tarragon, capers, pepper and salmon pieces. Stir to combine. Scoop into eggs. Serve chilled





Jalapeño and Gherkins Deviled Eggs


6 Hard Boiled Eggs
1 tablespoon plain, Greek yogurt
1 tablespoon mayo
3 Gherkin pickles (sweet pickles)
2 tablespoons chopped pickled jalapeños 


Shell eggs and cut in half lengthwise. In a small food processor combine cooked egg yolks, yogurt, mayo, pulse till smooth. Add chopped pickles and jalapeños. Stir to combine. Scoop filling back into eggs. 








12 comments:

  1. I LOVE the addition of quac in these! I've never made them that way so I will definetely be trying it! Thanks Gwen! :)

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    1. They were yummy! Thx Jess!

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  2. Wow, Gwen, these look amazing! My hubby loves the ol' standard, but I'd much rather eat your trio! I'd start with the smoked salmon and work my way through them all and back again :)

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    1. I love basic deviled eggs but w 4 kids decorating eggs it's nice to have a few options flavor wise ;)

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  3. P.S. Two Sweetie Pies is hashtag Danielle and I gave our little recipe exchange. We've been doing it for a while and I totally forgot to mention that in the post opening. Oops.Off to fix it!

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    1. HaaHaa, just curious ;)

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  4. These deviled eggs look so good! Smoked salmon is my favourite.

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  5. I love all these crazy deviled egg flavors! And now i will be dreaming about the smoked salmon one until I get it in my belly.

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  6. Love this assortment of recipes, not sure which one I like the best, they all look so good. Just pinned.

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  7. I love deviled eggs and will be making some this afternoon ... just like the rest of the world. :) I really do prefer to stay pure and make the mustard/mayo/vinegar, but HAVE to try those jalapeno/gherkin. Love how they look. Years ago I made Ina's version of smoked salmon and wasn't crazy about them. I'll have to check and see how her recipe compares with this one. They look very pretty. And I adore capers.

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    1. Honestly, the 'normal' kind' are probably my fav, especially w some ACV in them! I loved the smoked salmon ones but then I've never had anything smoked salmon that I didn't like ;)

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