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
Ingredients:
· 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
Directions:
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
Ingredients:
· 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
Directions:
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
Ingredients:
· 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.
Directions:
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
Ingredients:
· 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
Directions:
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
Ingredients:
· 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
Directions:
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.
