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:
tomato: Place a julienned strip of sun-dried tomato on top of each
& 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.
& 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.