Appetizer idea: Deviled eggs five ways
Deviled eggs are a traditional favorite. Start with this basic recipe:
- 12 extra-large hard-boiled eggs
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
Peel your hard-boiled eggs and cut them in half length-wise. Remove the yolks, mash them up and blend them together with the mayo, yogurt and mustard. Scoop the mixture back into the egg halves. Then, spice up your eggs with one of these toppers:
- Sun-dried tomato: Place a julienned strip of sun-dried tomato on top of each egg.
- Lunds & Byerlys Isle of Capri Sea Salt: A mix of sea salt, red bell pepper, garlic and other spices, inspired by the zesty cooking of rustic southern Italy. Look for it in our spice aisle.
- McClure’s Garlic Relish: An incredibly fresh-tasting relish made from fresh chopped garlic, dill and cucumber. Look for it in our grocery aisles.
- Lunds & Byerlys Cajun Seasoning: A salt-free bayou blend, made with paprika, garlic, onion, pepper and other spices. No additives, preservatives or MSG added. Look for it in our spice aisle.
- Bacon: Sprinkle a bit of crispy, crumbled bacon on top of each egg.
- Want more? Here are three additional ideas. Serve with Lagunitas DogTown Pale Ale.
P.S. Wondering where deviled eggs get their name? Although the basic recipe dates back to ancient Roman times, the term “deviled” was first used in the late 1700s, used to describe highly-seasoned or spicy foods.