PIMENTO CHEESE DEVILED EGGS
12 large eggs
2
teaspoon(s) white vinegar
2
ounce(s) (about 1/2 cup) Cheddar cheese, grated
3
ounce(s) (6 tablespoons) cream cheese
1/4
cup(s) mayonnaise
3
tablespoon(s) diced pimientos
1/2
teaspoon(s) dry mustard
Salt, to
taste
Freshly
ground pepper, to taste
In a large pot over high heat, bring eggs, vinegar,
and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high
to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under
cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes
to cool at room temperature.
Peel eggs and halve lengthwise. Remove yolks and
transfer to a medium bowl. Set aside whites on a serving plate. With a fork,
break up yolks until fluffy.
To yolks, add Cheddar cheese, cream cheese,
mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix.
Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready
to serve.
SIRACHA Deviled Eggs
7 eggs (preferably a week or two old)
2 T mayo or light mayo
1 T + 1 tsp. fat-free Greek Yogurt
1 1/2 tsp yellow mustard
1-2 tsp. Sriracha sauce (I used 1 1/2
tsp. for eggs that were just slightly spicy)
1/2 tsp. sea salt
2 green onions, green part only,
thinly sliced on the diagonal
Carefully remove the yolk from each egg half. Put yolks in
a small bowl and arrange the 12 best white egg halves on a tray (or use them
all if you're lucky enough to not get any mangled eggs!) Mash yolks
thoroughly with a fork, then mix in the mayo, Greek yogurt, yellow mustard,
Sriracha, and salt. Taste to see if you want more Sriracha.
Use a rubber scraper to put the egg yolk mixture into a small
plastic bag, then cut off one corner and squeeze the yolk mixture out to fill
the egg white halves. (I usually use a fork after to smooth out the
filling.)
Clean green onions and thinly slice the green part on the
diagonal. Sprinkle each egg with a few slices of green onion and serve.
SMOKED
SALMON DEVILED EGGS:
1 dozen hard- boiled large
eggs, peeled
1/4 cup mayonnaise (or more to taste)
2 Tablespoons Dijon
mustard
4 ounces smoked salmon, finely chopped (plus a little extra for
garnish)
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black
pepper
freshly chopped dill to taste (or dried)
capers, rinsed and drained
1. Slice eggs in half
lengthwise and carefully remove the yolks. Mash the yolks and then add the
mayonnaise, Dijon, salmon, lemon juice and pepper. Add dill to taste. If you're
using fresh, you will not need as much as the dried to add flavor. Stir to
blend.
2. Pipe the filling into the
egg halves, using a large star tip, and then top each with a caper at the peak,
plus a tiny piece of smoked salmon, if desired.
3. Refrigerate these for at
least an hour before serving to give the flavors a chance to meld.
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