Easter brings deviled eggs galore!

#MiddleburyCT #SouthwestQuinoaSalad

As Easter rolls around, so does the inevitable surplus of hard-boiled eggs. But we’re about to transform those humble eggs into delectable delights: deviled eggs! These egg-cellent creations are not only perfect for post-Easter gatherings, but can be enjoyed all year round. Versatile, flavorful and oh-so-satisfying, deviled eggs are the ultimate crowd-pleaser.

The Green Ring Dilemma. Ever wondered about that unsightly green ring around hard-boiled egg yolks? It’s not a culinary catastrophe, but merely a harmless reaction between sulfur and iron during cooking. To avoid this, follow our foolproof method for perfectly boiled eggs: Gently simmer them in water, cover, and let them rest before cooling in an ice bath.

Some Diva tips: Always boil extra eggs, because some won’t peel cooperatively, and a few extra yolks makes for abundantly filled deviled eggs. For the classic deviled egg experience, use good old yellow mustard. Also, leave perfectionism out of this. Remember, even the ugliest deviled egg tastes delicious! Absolutely worst-case scenario, chop them up and serve egg salad on croissants.

Classic Deviled Eggs

Yield: 24 deviled egg halves
Total Time: 1 hour

Dive into the irresistible delight of deviled eggs! (www.JasonCoblentz.com)

12 large eggs
1/4 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white wine vinegar or rice vinegar
1/4 teaspoon table salt
Paprika, for garnish (optional)

Lay the eggs flat in a pan and cover with cold water. Put the pan over medium heat and bring to a rolling boil. Once at a boil, immediately cover with a lid, remove from heat and let the eggs sit for 12 minutes. Submerge in very cold water until cooled.

Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel under cool running water. Pat the eggs dry with a paper towel.

Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a separate bowl and mash them with a fork until smooth.

Add the mayonnaise, mustard, vinegar and salt to the mashed yolks. Mix until well combined and creamy. Spoon the yolk mixture back into the egg white halves, dividing evenly. Alternatively, spoon the yolk mixture into a baggie and cut the corner for easy squeezy egg filling.

If desired, sprinkle the deviled eggs with paprika for a classic touch. Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled and enjoy these timeless appetizers at your next gathering! To ensure food safety, store any leftover deviled eggs in the refrigerator and consume within two days.

Egg-citing Varieties to Try:
Spicy Sriracha: Add a fiery twist to your deviled eggs by incorporating a generous drizzle of sriracha sauce into the filling. It’s sure to spice up any occasion!
Bacon Lover’s Dream: Indulge in savory bliss by topping your deviled eggs with crispy bacon bits. The smoky flavor pairs perfectly with the creamy filling.
Avocado Avenger: For a healthier spin, swap out mayo for mashed avocado in your deviled egg mixture. It’s creamy, luscious, and oh-so-delicious.
Zesty Mediterranean: Elevate your deviled eggs with a burst of Mediterranean flavors. Mix in chopped olives, sun-dried tomatoes and a sprinkle of feta cheese for a taste of the Mediterranean sunshine.
Everything Bagel Bliss: Embrace the flavors of your favorite breakfast treat by sprinkling everything bagel seasoning on top of your deviled eggs. It’s a crunchy, savory delight that will leave you craving more.

With endless variations to explore, deviled eggs are sure to become a staple in your culinary repertoire. Enjoy, and happy egg-sperimenting! Too many egg puns? Well, egg-scuse me! Until next time, happy cooking, my frugal friends!

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

© 2024 King Features Synd., Inc.