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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
  1. 8 hard boiled eggs, cooled and peeled
  2. ¼ cup mayonnaise, or more as desired
  3. 1/8 t. cayenne, plus more for sprinkling
  4. 1 T. horseradish
  5. 1 ½ t. dry mustard
  6. 1 t. poultry seasoning
  7. ½ t. celery salt
  8. a few dashes worcestershire
  9. salt and pepper
Instructions
  1. 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. 1 cup mayonnaise
  2. ¼ cup Dijon
  3. 1 t. salt
  4. 2 good grinds pepper
  5. ¼ cup buttermilk
  6. ½ t. smoked paprika, if desired
  7. mashed egg yolks
Instructions
  1. 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.
  2. Mix this base with mashed egg yolks to form the basis of your deviled egg filling.
Notes
  1. 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
  1. 8 hard boiled eggs, cooled and peeled
  2. Deviled Egg Base (see Kelly's recipe above)
  3. La Boite B Marlene seasoning
  4. celery salt
  5. salt and pepper
  6. capers
Instructions
  1. 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..
  2. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers
  3. 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/

Filed Under: Appetizers, Recipes Tagged With: easter, Eggs, holiday, recipe, spring

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