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Greetings. What to do with all of those leftover hard-boiled eggs? Egg salad is an obvious option, but if you haven’t already made deviled eggs for the Easter feast, you may wish to try one of the different variations below.
Deviled Eggs
5 hard-boiled eggs, cut in half lengthwise
Remove yolks to a dinner plate, and mash them with a fork. Transfer mashed yolks to a small bowl, reserving egg white halves on a serving plate.
Combine mashed yolk with 1 – 2 tablespoons mayonnaise. (Use sour cream in Variation 4.)
Variation 1: Mix in 1 teaspoon sesame tahini, ½ - 1 teaspoon curry powder, and a dash of Tabasco sauce. Refill egg whites and sprinkle with black pepper.
Variation 2: Mix in a dash of Worcestershire sauce, 2 tablespoons very finely minced celery, and 1 teaspoon very finely minced shallot. Refill egg whites and sprinkle with smoked paprika and a little parsley.
Variation 3: Mix in ¼ cup finely chopped cooked crisp bacon and ½ teaspoon Dijon mustard. Refill egg whites and top with finely grated Gruyere cheese. If desired, place on tray in toaster oven to melt cheese.
Variation 4: Substitute 1 tablespoon sour cream for mayonnaise. Mix in 2 tablespoons mashed avocado, ½ teaspoon finely minced or pressed fresh garlic and ½ teaspoon lime juice. Refill egg whites and top each with a little salsa.
Variation 5: Mix in ¼ cup finely minced ham, 1 - 2 teaspoons Dijon mustard, and 2 tablespoons finely shredded Monterey Jack cheese. Refill egg whites and sprinkle lightly with black pepper or ground caraway seeds.
Variation 6: Mix in 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, and ½ teaspoon herbes de Provence. Refill egg whites, and top each egg with the tip of a small cooked asparagus spear – about a 1½-inch length.