My family loves eggs. We like them boiled, scrambled, fried, poached, you name it. My son once woke me up at three in the morning asking for eggs, I think you get the picture. So come Easter time, it's never been tough for us to finish off the two dozen or more eggs that we dye every year, especially knowing that we are going to "Devil" them, or whatever that particular verb might be!
I don't know how deviled eggs got their name, but I do know that can eat about twelve in one sitting! I'm pretty picky about how they are made too, lots of mustard, horseradish, flavor galore. But this year I took a leap of faith and tried a few recipes from this book.
My parents, knowing of my love for deviled eggs, got this for me a few years ago. The first type I tried were the "Pesty Devils" which had pesto and sundried tomatoes in them. They were wonderful, and if you are a pesto fan, you will definitely love them. They are also very easy and require only a few ingredients. The sundried tomatoes aren't essential, but they sure do add a wonderful sweet chewiness.
Pesty Devils
Deviled Eggs
Ingredients
1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes
6 hard cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup sour cream
2 tablespoons prepared pesto
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
1. Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.
2. Combine to thoroughly mashed yolks with the sour cream and pesto. Stir in the sun-dried tomatoes and garlic powder. Taste, then season with salt and pepper.
3. Fill the whites evenly with the mixture and garish each egg half with a little dab of pesto.
The second eggs I made were the Tex-Mex Diablos. I loved these for their southwestern taste and the sweet crunch of the corn. It has your classic tex-mex flavors like cumin and chili powder, with the heat of cayenne, delicious! I'm tempted to make this whole thing into an egg salad and wrap it in a tortilla for something really different!
Tex-Mex Diablos
Deviled Eggs
Ingredients
6 hard cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup sour cream
2 tablespoons corn kernels, drained well
2 teaspoons hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoon canned chopped green chiles, drained well
2 teaspoons shredded Monterey Jack, shredded (I didn't use this)
salt and pepper
Directions
1. Combine the thoroughly mashed yolks with the sour cream. Stir in the corn, chili powder, cumin, garlic powder, cayenne, chiles, and Moneterey Jack. Taste, then season with salt and pepper.
2. Fill the whites evenly with the mixture and garnish each egg half with shredded cheese.
How do you like your eggs?
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I don't know how deviled eggs got their name, but I do know that can eat about twelve in one sitting! I'm pretty picky about how they are made too, lots of mustard, horseradish, flavor galore. But this year I took a leap of faith and tried a few recipes from this book.
My parents, knowing of my love for deviled eggs, got this for me a few years ago. The first type I tried were the "Pesty Devils" which had pesto and sundried tomatoes in them. They were wonderful, and if you are a pesto fan, you will definitely love them. They are also very easy and require only a few ingredients. The sundried tomatoes aren't essential, but they sure do add a wonderful sweet chewiness.
Pesty Devils
Deviled Eggs
Ingredients
1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes
6 hard cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup sour cream
2 tablespoons prepared pesto
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
1. Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.
2. Combine to thoroughly mashed yolks with the sour cream and pesto. Stir in the sun-dried tomatoes and garlic powder. Taste, then season with salt and pepper.
3. Fill the whites evenly with the mixture and garish each egg half with a little dab of pesto.
The second eggs I made were the Tex-Mex Diablos. I loved these for their southwestern taste and the sweet crunch of the corn. It has your classic tex-mex flavors like cumin and chili powder, with the heat of cayenne, delicious! I'm tempted to make this whole thing into an egg salad and wrap it in a tortilla for something really different!
Tex-Mex Diablos
Deviled Eggs
Ingredients
6 hard cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup sour cream
2 tablespoons corn kernels, drained well
2 teaspoons hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoon canned chopped green chiles, drained well
2 teaspoons shredded Monterey Jack, shredded (I didn't use this)
salt and pepper
Directions
1. Combine the thoroughly mashed yolks with the sour cream. Stir in the corn, chili powder, cumin, garlic powder, cayenne, chiles, and Moneterey Jack. Taste, then season with salt and pepper.
2. Fill the whites evenly with the mixture and garnish each egg half with shredded cheese.
How do you like your eggs?
