Mexican Deviled Eggs  

6 large hard-boiled eggs, peeled
1/4 C. mayonnaise
1/2 t. ground cumin
1 T. capers, chopped
1 t. prepared mustard
1 to 2 t. minced jalapeno pepper
1/8 t. cayenne pepper
Salt to taste
Chopped cilantro for garnish

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, jalapeno, cayenne and salt.

Fill the egg whites with the egg yolk mixture, heaping lightly. Garnish with cilantro.

Tarragon Deviled Eggs  

6 hard-cooked eggs, peeled
2 T. chopped shallots or green onions
2 T. chopped fresh tarragon
1/4 C. mayonnaise
1/4 C. sour cream
1 to 2 T. Dijon mustard
1/4 t. garlic powder
Dash of hot red pepper sauce, optional
Salt and black pepper to taste
Paprika, optional

Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves. Add the shallots and tarragon to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, garlic powder, hot red pepper sauce, salt and black pepper. Mix until slightly smooth. Fill the egg whites with the yolk mixture.

If desired, sprinkle the tops with paprika.

Makes 12 deviled eggs.

Curried Egg Salad

1/2 C. mayonnaise
1-1/2 t. curry powder
1 t. red pepper sauce
1 t. sugar
5 hard-boiled eggs, sliced
1 large red apple, cored and chopped
1/2 C. sliced celery
3 T. minced green onion
3 T. raisins
Salt and pepper
Lettuce greens

Stir together mayonnaise, curry powder, red pepper sauce and sugar in medium bowl. Add eggs, apple, celery, green onion and raisins; toss to coat well. Season with salt and pepper.

Cover and chill in refrigerator until ready to serve. Serve on a bed of greens.

Makes 4 servings.

Ranch Deviled Eggs

6 eggs

1 1/2 teaspoons dry ranch salad dressing

3 tablespoons mayonnaise

1/2 teaspoon Dijon mustard

paprika

Place eggs in medium saucepan; cover with cold water. Bring to a boil and reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs and rinse.

Cut eggs in half lengthwise. with tip of knife, carefully lift out yolks and place yolks in medium bowl.

Mash yolks with fork; add salad dressing mix, mayonnaise and mustard, mixing well. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.

Refrigerate at least 30 minutes before serving.

Makes 12.

Spicy Crab Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 to 2 tsp flavored mustard, such as Dijon-style or horseradish mustard
1 Tbsp finely chopped green onion
1/4 tsp salt
1/4 tsp ground red pepper
1 to 2 Tbsp mango chutney
3 Tbsp mayonnaise or salad dressing
1/2 tsp curry powder
1/2 cup cooked crabmeat

Halve the hard-cooked eggs lengthwise and remove yolks. Place egg yolks, the 1/4 cup mayonnaise, the mustard, green onions, and 1/8 teaspoon each of the salt and red pepper in a quart-size self-sealing, food-safe plastic bag. Seal bag and squeeze to mash the egg yolks and combine the ingredients. Snip one corner of the bag and pipe mixture into egg halves.

Cut up any large pieces of mango chutney. In a bowl, combine the remaining 3 tablespoons mayonnaise, the chutney, curry powder, and remaining salt and red pepper. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill eggs up to 2 hours.

Makes 16 appetizers.

Better Homes & Gardens

Crabmeat Deviled Eggs

1 dozen hard boiled eggs, shell and cut in half
1/4 cup mayonnaise
1/2 pound lump crabmeat, shell and pick clean
1 teaspoon minced garlic
1 teaspoon minced capers
2 tablespoons caper juice
salt and fresh ground white pepper

Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar.

Yield: 2 dozen eggs

Emeril Lagasse

Salmon Herb Stuffed Eggs

6 jumbo hard-boiled eggs, cut in half lengthwise
1/4 cup finely chopped smoked salmon
1 tablespoon finely chopped fresh dill
1 tablespoon chopped capers
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
freshly ground pepper
1 cup Herb Dressing (see below)

Herb Dressing:
2 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried tarragon)
2 tablespoon finely chopped fresh chervil
2 tablespoon finely chopped parsley
2 tablespoon finely chopped watercress
1/2 garlic clove, minced
l/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
Salt and freshly ground pepper

Work egg yolks through a sieve into a mixing bowl, add smoked salmon, dill, and capers, and mix well. Add mustard, mayonnaise, and pepper to taste, and blend well. Fill egg cavities with the mixture, press halves together neatly and securely, and trim the broad bases of the eggs so they stand upright on a serving dish. Spoon herb dressing over eggs.

Combine the herbs and garlic in a mixing bowl, add the sour cream, mayonnaise, lemon juice, and salt and pepper to taste, and blend thoroughly. Makes about 1-1/4 cups of dressing.

Yield: 6 servings

Tuna-Stuffed Eggs  

4 hard-boiled eggs
1 small can of tuna
1 T. chopped parsley
2 T. capers
1 T. mayonnaise
Pepper and salt

Halve the eggs and mash the yolks with all ingredients until it is a thick paste. Wet your fingers and form paste into a ball to fit back into the egg white.
 

Pickled Eggs

18 Warm Hard Boiled Eggs

1/3 Gallon Vinegar

1 Medium Onion Sliced

2/3 Gallon Boiling Water

Fill a gallon jar 1/3 full of vinegar. Add the onion. Remove the egg shells while still warm and add to the vinegar in the jar. Fill the jar with boiling water and let stand overnight.

Honey Dijon Deviled Eggs

6 Hard-cooked eggs

3 tb Purchased honey Dijon salad dressing

2 tb Minced green onions

1/8 ts Pepper, if desired

Remove shells from eggs; halve lengthwise or crosswise. Carefully remove yolks and place in small bowl. Mash yolks with fork. Add salad dressing and green onions; mix well. Lightly spoon or pipe mixture back into egg white halves. Sprinkle with pepper. Refrigerate until ready to serve.

Yield 12 servings.

Pillsbury Holiday Party Recipes

Deviled Eggs with Bacon

6 large eggs
2 slices bacon, coarse chopped
1/4 cup sour cream
1 tablespoon Dijon mustard
hot sauce
salt
chopped parsley

Place eggs in a 3- to 4-quart pan and add enough cold water to cover by 1 inch. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes.

Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir bacon until crisp and brown, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Crumble when cool. Discard all but 1 tablespoon bacon fat from pan. Shell eggs and cut in half lengthwise. Remove yolks and put in a small bowl. Mash yolks with a fork, blending in the reserved 1 tablespoon bacon fat, the sour cream, and the mustard. Add hot sauce and salt to taste. Mound yolk mixture equally in egg white cavities. Sprinkle with bacon and parsley just before serving.

NOTES: If making up to 1 day ahead, arrange filled eggs in a single layer; cover and chill. Wrap bacon and parsley separately and chill.

MAKES: 12 servings