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Deviled Eggs – Dill Filling

Ingredients

  • 1 dozen Oakdell hard-boiled eggs
  • 4 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 2-1/2 teaspoons cider vinegar
  • 1 1/2 teaspoon dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 fresh chopped dill sprigs

Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add ½ of the dill sprigs, mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper to the bowl of smashed egg yolks. Mix well.
  4. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  5. Garnish with leftover dill.
By | 2016-03-29T18:43:17+00:00 March 28th, 2016|Recipes|0 Comments

Deviled Eggs – Bacon and Blue Cheese

Ingredients

  • 1 dozen Oakdell hard-boiled eggs
  • 2 tablespoon cooked chopped bacon
  • 3 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 4 teaspoons crumbled blue cheese
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon pepper
  • 1/8 teaspoon kosher salt
  • 2 teaspoons bacon

Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add 1 tablespoon bacon, mayonnaise, blue cheese, Dijon mustard, ¼ teaspoon pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
  4. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  5. Top with leftover bacon and pepper.
By | 2016-03-29T18:45:36+00:00 March 28th, 2016|Recipes|0 Comments

Deviled Eggs – Horseradish and Sweet Pickle Filling

Ingredients

  • 1 dozen Oakdell hard-boiled eggs
  • 6 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 3 tablespoons prepared horseradish
  • 2 tablespoons sweet pickle juice from jar of sweet pickles
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • Chopped sweet pickles

Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add the mayonnaise, horseradish, pickle juice, pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
  4. If desired, add more horseradish.
  5. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  6. Garnish with chopped sweet pickles.
By | 2016-03-29T18:47:29+00:00 March 28th, 2016|Recipes|0 Comments