Deviled Eggs, Three Ways
If your family is anything like ours, you have a blast dyeing dozens of hard-cooked Easter eggs each and every year. It’s an easy, fun project that everybody loves. However, coming up with things to do with the leftover eggs often can be challenging. Enter the deviled egg, three ways. Deviled eggs are a great source of protein and healthy fats for developing brains and bodies. Mixing them up with multiple flavors also keeps boredom at bay. These recipes are all easy to assemble and make the perfect snack and lunch box additions to enjoy all week long. Cheers!
Classic Deviled Eggs
Ingredients (Makes 24 eggs):
- 12 hard-cooked eggs
- 1/3 c. real mayonnaise
- 1 T. + 1t. apple cider vinegar
- 1 T. yellow mustard
- 1/2 t. sea salt
- 1/2 t. ground black pepper
- Smoked paprika and chives for garnish
Instructions (15 minutes, all active):
Carefully peel one dozen hard-cooked eggs. Slice eggs in half lengthwise. Transfer yolks to a small mixing bowl.
Mash egg yolks with a fork. Except for the paprika and chives, add all remaining ingredients and continue to mash until filling is mostly smooth and well combined. (You also can do this using a hand-held mixer.) Using a small spoon, place about a tablespoon of filling in each egg white. Cover and refrigerate until ready to serve, up to two days.
Just before serving, garnish with a dusting of smoked paprika and a sprinkling of snipped chives. Serve and enjoy!!!
Notes: This is a great recipe to let your preschoolers help out with. Annie and Ellie loved to help mash the yolks, and peeling eggs is a great way to work on fine motor skills. (Sometimes we didn’t use all whites. Extra filling!) If possible, make these eggs at least a few hours ahead of serving them. The flavor intensifies when the ingredients have a chance to get to know each other in the fridge. These eggs are also vegetarian, gluten-free and nut-free.
Avocado-Lime Deviled Eggs (a.k.a. Guacamole Stuffed Eggs)
Ingredients (Makes 24 eggs):
- 12 hard-cooked eggs
- 2 avocados
- 1 lime, zest and juice
- 1 tsp. garlic salt
- 2 T. chopped cilantro
- 1/2 t. black pepper
- 1/2 t. sea salt
- Cooked and crumbled bacon for garnish
Instructions (5 minutes, all active):
Carefully peel one dozen hard-cooked eggs. Slice eggs in half lengthwise. Transfer yolks to a small mixing bowl.
Mash egg yolks with a fork. Dice avocados. Except for the bacon, add all remaining ingredients and continue to puree with a hand-held or stand mixer until filling is smooth and well combined. Using a small spoon, place about a tablespoon of filling in each egg white. Cover and refrigerate until ready to serve, up to one day.
Just before serving, garnish with a slice of bacon. Serve and enjoy!!!
Buffalo Chicken Deviled Eggs
Ingredients (Makes 24 servings)
- 12 hard-cooked eggs
- 1/2 c. chopped cooked chicken
- 1 rib celery, finely diced
- 1 T. purchased ranch mix (I prefer Pensey’s)
- 1/4 t. celery seed
- 1/4 t. sea salt
- 1/4 t. black pepper
- 1 T. water
- 1/3 c. mayo
- 1 T. + 1 t. Frank’s hot sauce
- 2 thinly sliced jalepenos to garnish
Instructions (15 minutes, all active):
Carefully peel one dozen hard-cooked eggs. Slice eggs in half lengthwise. Transfer yolks to a small mixing bowl.
Whisk together ranch mix, celery seed, sea salt, pepper and water. Using a hand-held or stand mixer, puree spice mixture, egg yolks, mayo and hot sauce. Stir in chicken and celery by hand.
Using a small spoon, place a heaping tablespoon of filling into each egg white. Cover and refrigerate until ready to serve.
Just before serving, garnish each egg with a thinly sliced piece of jalepeno. Enjoy!
Katie Newell is a former junk food junkie turned certified nutrition coach. She is also a culinary instructor, cookbook author and mama to two sweet girls. You can check out her cookbook, Feeding our Families, and find other real food recipes at HealthnutFoodie.com.