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Deviled Egg Appetizers

April 3, 2009

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Happy Entertaining from Elizabeth W. Gift Baskets!

Deviled eggs are an Easter classic. What better way to put all those leftover Easter eggs to use! Eggs also play an integral role in the Passover seder plate, which features a roasted egg to symbolize the temple sacrifice and the continuing cycle of life. While they are perfect for spring celebrations, these 2-bite treats also make a great appetizer any time of year. Deviled eggs are easy to make, versatile and very economical. Best of all, eggs are always in season! Start by trying the basic recipe below. Then experiment with mix-ins and add-ons. For Passover, try replacing the butter with prepared horseradish, omitting the minced shallot and mustard, and adding a tablespoon or two of sweet pickle relish. The variation possibilities are endless. I’ve listed a few below to get you started.

BASIC DEVILED EGGS

(Makes 24)

1 dozen hard-boiled eggs, peeled

1/3 cup mayonnaise

3 tablespoons unsalted butter, softened

1 tablespoon finely minced shallot (optional)

1 teaspoon Dijon mustard

Salt, to taste

 

Cut the eggs in half lengthwise and carefully remove yolks. Place yolks and remaining ingredients in a medium bowl and mash with a fork until the mixture is smooth and fluffy. Spoon a heaping teaspoonful into the cavity of each egg white half to make a mound. Garnish with fresh herb sprigs or a sprinkling of paprika.

 

DEVILED EGG VARIATIONS

Mix mashed yolks with:

       Mayonnaise, drained salsa, and chopped fresh cilantro

       Pesto and finely grated Parmesan

       Sour cream, curry powder, mustard, and a dash of Worcestershire sauce

       To basic recipe, add canned chopped Jalapenos, drained, and a dash of hot sauce

       To basic recipe, add sweet pickle relish, drained

       To basic recipe, add a teaspoon or so of wasabi paste

 

Garnish basic recipe with:

       Salmon roe and dill sprigs

       Crumbled crisp bacon

       Halved olives

       Snipped fresh chives

       Capers and chopped red onion

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