Deviled Eggs – 2 Recipes

DEVILED EGGS VERONA                                                           24 Servings

What you need:

  • 1 dozen extra large eggs (NOTE:  buy eggs one week in advance of making this recipe as extremely fresh eggs do not peel well when cropped-DSCF0107.jpgboiled.)
  • 1/2 cup Best Food’s, Hellman’s or other top quality Mayonnaise
  • 1/4 cup plain greek yogurt
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt,
  • 1/4 teaspoon freshly ground white pepper
  • Pinch each:  cayenne pepper and granulated garlic
  • 1/2 teaspoon finely minced Italian parsley (4 sprigs, leaves only –  more for garnish)
  • 1/2 teaspoon finely minced sun dried tomatoes
  • 1/2 teaspoon finely minced stuffed green olives plus more for garnish)
  • Cherry or grape tomatoes for garnish.
  1. Bring eggs to boil in a pot of water deep enough to cover all
  2. the eggs, adding 1 teaspoon sea salt and 1/4 cup distilled vinegar to the water.  When all comes to a boil, reduce the heat, cover and cook for 11 minutes.
  3. Remove from heat and set aside for 4-5 minutes, then chill under running cold water until water feels cool.  Then add sufficient ice cubes to water to quickly chill until cold.
  4. Peel cold eggs carefully, rinse and dry.  Slice in half and remove yolks to a bowl.
  5. Cream egg yolks with mayonnaise, yogurt and seasonings until fluffy and smooth.
  6. Pipe filling back into egg whites and garnish with stuffed olives, tomatoes and parsley.

WASABI DEVILED EGGS                                                           24 Servings

  • 1 dozen extra large eggs
  • (NOTE:  buy eggs one week in advance of making this recipe as extremely fresh eggs do not peel well when boiled.)
  • 1/2 cup Best Food’s,  Hellman’s or other top quality Mayonnaise
  • 1/4 cup plain greek yogurt
  • DSCF01861 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt,
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon wasabi Paste
  • 1/2 teaspoon finely minced cilantro (4 sprigs, leaves only –  more for garnish)
  • 1/2 teaspoon finely minced sweet red pepper (1 small for mincing, two for garnish)
  • Pinch of cayenne pepper and a pinch of granulated garlic.
  • Stuffed green olives for garnish.
  1. Bring eggs to boil in a pot of water deep enough to cover all the eggs, adding 1 teaspoon sea salt and 1/4 cup distilled vinegar to the water.  When all comes to a boil, reduce the heat, cover and cook for 11 minutes.
  2. Remove from heat and set aside for 4-5 minutes, then chill under running cold water until water feels cool.  Then add sufficient ice cubes to water to quickly chill until cold.
  3. Peel cold eggs carefully, rinse and dry.  Slice in half and remove yolks to a bowl.
  4. Cream egg yolks with mayonnaise, yogurt and seasonings.
  5. Pipe filling back into egg whites and garnish with stuffed olives, cilantro and sweet pepper.
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