Deviled eggs are a welcoming appetizer. They are very child-approved too.Since Easter is coming soon; here I am showing you a few recipes. These recipes have a twist that will make the devil eggs you serve unforgettable.
Overstuffed Cream Cheese Deviled Eggs
1- One dozen large eggs
2- One cup of Hellmann's mayonnaise
3- One cup of French's Yellow mustard
4- One 8oz. tub of Philadelphia cream cheese
5-One cup Mt. Olive sweet relish
6- Salt and Pepper to taste
7- 1 tablespoon Goya olive oil
8- 1 large lime squeezed.
How to boil eggs and separate yolks:
In a large saucepan place all eggs and fill it with room temperature water. Make sure that all eggs are submerged in water. Bring eggs to a boil using medium-high heat. Boil eggs for 20-25 minutes. Do not over boil them. Turn the heat off. Rinse the water out in the sink. Add two cups of ice over the eggs or add cold water to the saucepan. When eggs have cooled down a little, start cracking them up by tapping on your kitchen counter. Start peeling your eggs and set aside. After eggs are peeled; cut in half lengthwise. For this recipe, one egg must not be cut in half.
In a separate bowl scoop out the yolks of all eggs with the exception of one with a spoon. In the bowl crumble up one whole egg. This step is used to have the extra yolk mix (this recipe calls for overstuffed eggs). Then, add mayonnaise, mustard, cream cheese, olive oil, sweet relish, lime juice, and salt and pepper to taste. Mix all ingredients together by smashing them with a fork. Blend until all ingredients are evenly mixed forming a paste. Taste, add more salt and pepper if needed/wanted. Once the desired flavor is achieved, start scooping the yolks into the eggs halves. Since these are overstuffed eggs you can use a blaster to scoop the yolks into the whites.Optional: After eggs are overstuffed garnish with paprika or decorate with coriander leaves. Chill before serving.This recipe can serve up to 20 guests.
This recipe can be altered using medium eggs and/or by skipping the extra egg added to the yolk mix. Like this, you'll have cream cheese deviled eggs.
Guacamole Deviled Eggs
1-One medium/large dozen eggs
2- One and a half medium size Mexican avocados.
3- Two tablespoons Goya olive oil
4- A quarter cup Hellmann's mayonnaise
5- One diced small red onion
6- One diced medium to large plum tomato.
7-Salt and pepper to taste
8- One large lime squeezed.
Follow the steps on how to boil eggs above. Cut the avocado lengthwise, and dice each slice into the yolks bowl. In the yolk bowl, mash yolks and avocado together until they have blended evenly. Add, tomatoes, onions, mayonnaise, olive oil, salt, and pepper. With spatula blend the yolk-avocado mix with the rest of ingredients. Do not excessively mash; we still want to appreciate the colors of the onions and tomatoes with the yellow-green of the yolk-avocado mix. Once desired taste is achieved. Start scooping the guacamole-yolky mix into the egg white halves with a teaspoon. Garnish with scallions or jalapenos. Tabasco sauce or any favorite hot sauce can be added to the guacamole-yolky mixture if a spicy recipe is desired. Chill before serving. If the recipe is made a day ahead of serving, chill overnight.
These are my two favorite deviled eggs recipes. There are many options to choose when making deviled eggs. I hope that you take advantage of these recipes for whatever the occasion is when you are serving deviled eggs. These two will leave your guests delighted as they have a different twist to them. Enjoy!