Deviled eggs are a welcoming appetizer, and they are also very child-approved. Even though Easter has already passed, we can still enjoy a few egg recipes. These recipes have a twist to make the devil eggs you serve unforgettable.
Overstuffed Cream Cheese Deviled Eggs
Ingredients:
- one dozen large eggs
- one cup of mayonnaise
- one cup of yellow mustard
- one 8oz. tub of cream cheese
- half a cup of sweet relish
- salt and pepper to taste
- one tablespoon of olive oil
- juice from one large lime
Directions:
- In a large saucepan filled with room temperature water, place all eggs. Make sure that all eggs are submerged in water.
- Bring eggs to a boil using medium-high heat.
- Boil eggs for 20-25 minutes. Do not overboil them.
- Turn the heat off and rinse the eggs in the sink.
- Add two cups of ice over the eggs or cold water to the saucepan.
- When eggs have cooled a little, start cracking them by tapping them on your kitchen counter.
- Start peeling your eggs and set them aside.
- After peeling all the eggs, cut them in half lengthwise.
- For this recipe, leave one egg uncut.
Now, onto making the deviled eggs:
- Using a spoon, scoop out the yolks of all eggs except one and place them in a separate bowl.
- In the bowl, crumble up one whole egg. This step creates the extra yolk mix (this recipe calls for overstuffed eggs).
- Then, add mayonnaise, mustard, cream cheese, olive oil, sweet relish, lime juice, and salt and pepper to taste.
- Mix all ingredients by smashing them with a fork.
- Blend until all ingredients are evenly mixed, forming a paste.
- Taste, add more salt and pepper if needed/wanted.
- Once you achieve the desired flavor, scoop the yolks into the egg halves.
- Since these are overstuffed eggs, you can use a blaster to scoop the yolks into the whites.
Optional: After stuffing the eggs, garnish them with paprika or decorate them with coriander leaves. Chill before serving.
You can alter the recipe by reducing the mayonnaise, mustard, and relish content to half a cup or skipping the extra egg added to the yolk mix.
Guacamole Deviled Eggs
Ingredients
- one medium/large dozen eggs
- one and a half medium-sized Mexican avocados
- two tablespoons of olive oil
- a quarter cup of mayonnaise
- one diced small red onion
- one diced medium/large plum tomato
- salt and pepper to taste
- juice from one large lime
Directions
- Follow the steps on how to boil eggs above.
- Cut the avocado lengthwise and dice each slice into the yolk bowl.
- In the yolk bowl, mash the yolks and avocado until blended evenly.
- Add tomatoes, onions, mayonnaise, olive oil, salt, and pepper.
- Blend the yolk-avocado mix with the rest of the ingredients with a spatula. Do not excessively mash; we still want to appreciate the colors of the onions and tomatoes with the yellow-green of the yolk-avocado mix.
- Once you get the right taste, scoop the guacamole-yolky mix into the egg white halves with a teaspoon.
- Garnish with scallions or jalapenos. If you want the guacamole-yolky mixture spicy, add Tabasco sauce or your favorite hot sauce.
- Chill before serving. If the recipe is made a day ahead of serving, chill overnight.
These are my two favorite deviled eggs recipes. There are many options to choose from when making deviled eggs. I hope you take advantage of these recipes for whatever occasion you are serving deviled eggs. These two will delight your guests as they have a different twist.
Originally published on The Odyssey
Featured image via Daniel Lee on Unsplash
