Deviled Eggs

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AVOCADO DEVILED EGGS

Ingredients:
1 dozen hard boiled Oakdell Omega 3 Brown Eggs, peeled and halved
1/4 cup Greek yogurt or sour cream
2 ripe avocados, peeled and pit removed
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 tsp pepper
1/4 cup minced cilantro
2 tomatillos, husked , rinsed and cut in half

Instructions:
1. Cut eggs in half lengthwise; carefully remove yolks. Place yolks in a mixing bowl. Place whites on a serving platter and set aside.
2. Add yogurt, avocados, lime juice, salt, pepper, cilantro and tomtaillos into the mixing bowl with the yolks. Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, place all ingredients into a regular blender and blend until smooth).
3. Spoon the avocado-egg mixture into the cavities of the egg whites.
4. Serve as an appetizer!

By | 2017-04-18T18:12:08+00:00 April 18th, 2017|Recipes|0 Comments

Bacon and Cheddar Deviled Eggs

Ingredients:
14 Oakdell Omega-3 Brown Eggs (hard boiled and cooled)
½ cup mayonnaise
½ cup sour cream
1½ tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
⅓ cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives or green onion tops

Directions:
• Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
• Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
• Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
• Refrigerate, covered, to blend flavors.

*Recipe courtesy of www.incredibleegg.org

By | 2017-04-18T18:22:51+00:00 April 12th, 2017|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