Easter is for family, faith and of course, food! Personally, I'm partial to a beautiful roast leg of lamb with spring vegetables and scalloped potatoes loaded with ham and way too much cheese. Deviled eggs, on the other hand, are probably my favorite. While deviled eggs are tasty all year long, there is something about having them at Easter that makes them even more delicious and the beauty about these eggs is how versatile they can be. Sure, you can have traditional ones but think outside the box my friends!
Chipotle, gorgonzola, tuna, roasted chicken and curry are just few of the things you can put into deviled eggs. Below are a couple of my favorite recipes.
All you need:
12 hard-cooked large eggs, peeled and cut lengthwise in half
1/3 cup mayonnaise
2 tsp Tabasco sauce
1/2 cup shredded extra-sharp Cheddar cheese
1 jar (4 ounces) pimientos, drained well and finely chopped (save a few for garnish)
1 green onion, finely chopped
Paprika, cheddar and pimentos for garnish
All you do:
1. In a medium bowl, mash egg yolks, mayonnaise and hot sauce until almost smooth.
2. Fold in Cheddar, pimientos and green onion.
3. Spoon into egg whites.
4. Garnish with paprika, cheddar and pimentos.
5. Enjoy!
BBQ Bacon Deviled Eggs
All you need:
12 hard-cooked large eggs, peeled and cut lengthwise in half
3 tbsp mayonnaise
2 tbsp barbecue sauce
1 tbsp yellow mustard
3 slices cooked bacon, finely chopped (save a little for garnish)
Fresh ground black pepper
Smoked paprika and bacon for garnish
All you do:
1. In a medium bowl, mash the egg yolks, mayonnaise, barbecue sauce, mustard, bacon and pepper, to taste; whisk until smooth.
2. Use a spoon to scoop the yolk mixture into the whites.
3. Garnish the tops with a dash of paprika and some of the bacon.
4. Enjoy!
Have a wonderful Easter, eat lots of deviled eggs and as always, Praise the Lard!
-Chef Alex
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