Friday, March 25, 2016

Deviled Eggs All the Ways for Easter

Need a quick side dish for Easter?
Check out these great Deviled Eggs recipes created by NY celebrity caterer Andrea Correale, Founder & President of Elegant Affairs. Deviled eggs are a party-favorite and a go-to appetizer for any Easter host. 
Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the classic deviled egg.

Classic Deviled Eggs
·      6 hard-cooked eggs, peeled and cut lengthwise
·      ¼ cup Light Mayonnaise or Salad Dressing
·      ½ teaspoon dry ground mustard
·      ½ teaspoon white vinegar
·      1/8 teaspoon salt
·      ¼ teaspoon ground black pepper
·      Paprika for garnish

1.     Remove the egg yolks to a small bowl and mash with a fork.
2.     Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
3.     Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
4.     Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Bacon Avocado Deviled Eggs

·      1 dozen hard boiled eggs, peeled
·      2 tablespoons deli mustard
·      3 tablespoons mayo
·      1 large avocado, seeded and peeled
·      1 clove garlic, finely diced
·      1 tablespoon finely diced cilantro
·      Salt to taste
·      3 slices of cooked bacon, finely chopped
·      Paprika for garnish

1.     Slice eggs in half lengthwise and scoop yolks into a bowl, reserving whites for later.
2.     Mash yolks and avocado with fork, stir in mustard, mayo, and spices.
3.     Pipe or scoop into saved egg white cups. Sprinkle with bacon and paprika.

Deviled Eggs with Sun-Dried Tomato
·      6 hard-boiled large eggs
·      4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced
·      1/4 cup bottled mayonnaise
·      3 tablespoons sour cream
·      1/2 teaspoon white-wine vinegar
·      Finely chopped fresh parsley leaves for garnish if desired.

1.     Halve the eggs lengthwise; force the yolks through a sieve into a bowl.
2.     Stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste.
3.     Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it.
4.     Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

Lemon Dill Chicken Salad Stuffed Eggs
·      1 dozen hard boiled eggs, peeled
·      2 1/4 pounds skinned and boned chicken breasts
·      1 1/2 teaspoons salt, divided
·      1/2 teaspoon freshly ground pepper
·      1 cup mayonnaise
·      2 green onions, finely chopped
·      1 tablespoon chopped fresh parsley
·      1 tablespoon chopped fresh dill
·      2 tablespoons fresh lemon juice

1.     Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper.
2.     Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
3.     Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.
4.     Reserve yolks for another use.
5.     Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
6.     Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended.
7.     Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Deviled Eggs with Crème Fraiche and Caviar
·      4 hard boiled eggs, peeled
·      2 tablespoons crème Fraiche
·      1 tablespoon Dijon mustard
·      1 tablespoon finely sliced chives, plus 2 chives for garnish
·      Kosher salt
·      Freshly ground black pepper
·      Cayenne pepper
·      2 tablespoons Ossetra caviar

1.     Slice eggs in half lengthwise; remove yolks, reserving whites on a serving platter.
2.     Place still-warm yolks in a small bowl, and mash with a fork.
3.     Add crème Fraiche, mustard and finely sliced chives, and continue mashing until very smooth.
4.     Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
5.     Pipe or scoop mix into saved egg white cups, fill it completely and make a small walnut-size mound above the white
6.     Before serving, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

Photos and recipes with special thanks to Andrea Correale and thanks to Lauren Stiffelman.

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