Deviled Eggs Three Ways March 22, 2016 by Jill Foucre Leave a Comment Deviled eggs from Jill, Kelly and Dana! Jill’s Deviled Eggs 2016-03-22 15:53:35 Print Ingredients 8 hard boiled eggs, cooled and peeled ¼ cup mayonnaise, or more as desired 1/8 t. cayenne, plus more for sprinkling 1 T. horseradish 1 ½ t. dry mustard 1 t. poultry seasoning ½ t. celery salt a few dashes worcestershire salt and pepper Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add remaining ingredients. Taste and season as desired. Fill each egg white with a generous spoonful of the egg yolk mixture. Sprinkle with cayenne. By Jill Foucré Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Kelly Sears' Deviled Egg Base 2016-03-22 16:10:02 Print Ingredients 1 cup mayonnaise ¼ cup Dijon 1 t. salt 2 good grinds pepper ¼ cup buttermilk ½ t. smoked paprika, if desired mashed egg yolks Instructions Mix together mayonnaise, Dijon, salt and pepper in a jar. To this add buttermilk. Shake or stir until completely combined. To this add smoked paprika, if desired. Mix this base with mashed egg yolks to form the basis of your deviled egg filling. Notes Add-ins: crumpled bacon and chile with adobo, smoked salmon and dill, shallots, chives, etc. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Dana's Deviled Eggs 2016-03-22 15:49:47 Print Ingredients 8 hard boiled eggs, cooled and peeled Deviled Egg Base (see Kelly's recipe above) La Boite B Marlene seasoning celery salt salt and pepper capers Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add enough deviled egg base to form a creamy yolk mixture. Add seasonings to desired taste.. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers Hard Boiled Eggs: Place eggs in sauce pan and cover with cold water. Bring to a boil. Turn off heat and let sit for 15 minutes. Plunge in cold water until eggs are cold. For best results, do not use eggs that have just been purchased. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Easy Easter Entertaining April 13, 2017 by Jill Foucre Leave a Comment Entertain with these delightfully easy gourmet “recipes!” Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and American Spoon Caper & Dill Relish Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper *Kelly Sears’ Deviled Egg Base Recipe Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam American Spoon Bloody Marys Wolf Moon Hibiscus Spritzers
A Trio of Deviled Eggs April 17, 2019 by Jill Foucre Leave a Comment Trio of Deviled Eggs 2019-06-20 01:28:19 Print Devilish Deviled Eggs 4 hard boiled eggs 3 tablespoons mayonnaise 1 teaspoon horseradish mustard (Braswell’s Select) salt and pepper to taste Dilly Deviled Eggs 4 hard boiled eggs 3 tablespoons mayonnaise 1 teaspoon champagne dill mustard (Braswell’s select) Salt and pepper to taste Garnish: sprig of dill Deviled Bacon and Eggs 4 hard boiled eggs 2 tablespoons mayonnaise 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam Salt and pepper to taste Garnish: a dollop of the hot pepper bacon jam Instructions Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb. For the Dilly Deviled Eggs: follow recipe above and substitute the horseradish mustard for the champagne dill mustard. For the Deviled Bacon and Eggs: follow recipe above and substitute Hot Pepper Bacon Jam for mustard. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/