Who doesn’t like a good tray of deviled eggs?
It is the dish that defines Easter.
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Last year at the Easter potluck I cannot tell you HOW many trays of deviled eggs were there. The thing is, they were all different. Some had sweet flavors, some were savory, some tasted like straight up mayonnaise, and some tasted just right.
Oh, let’s not forget about salt. A good deviled egg needs to be a little salty.
If you’re planning an Easter brunch, you could also make this quiche! It would pair nicely with a tray of deviled eggs. Eggs on eggs!
Deviled Eggs All Year Long
My husband is a fan of these bad boys. He has seasons where he eats dozens upon dozens of them. Then he’s had enough and it’ll be awhile before they’re reintroduced in the snack repertoire.
The awesome thing about deviled eggs is you can change the flavor with your favorite spices? Want one with Mediterranean flavors? Add oregano and lemon. How about Chinese? I’m sure that can be done, might be a bit unique but some green onions, ginger, and sesame? What about Mexican? Cumin and chili powder.
You’ve got options.
How to Make Deviled Eggs
Boil eggs and carefully peel the eggs. You can boil them in the Instant Pot for a clean shell release. Or you can roll the shell against a hard surface to crack it then use a spoon to release the shell. There is nothing more pitiful than a boiled egg with a shell that won’t come off.
Slice the peeled boiled egg in half, length-wise. Carefully spoon out the yolks and place them in a bowl. Use a fork to mash the yolks and add ricotta cheese, garlic powder, paprika, mustard, and salt. Next, mix the filling until it is smooth. You could use a food processor, a blender, immersion blender, or just some good old elbow grease. Mix it well.
Here you have a few options.
Spoon the filling into the egg yolks and top with a garnish. I used a knife to “cut” a design on top for mine.
Another option would be to use a piping bag with a tip and fill the egg whites by piping the filling in.
You can garnish the deviled eggs with finely sliced herbs and black pepper. Alternatively, use paprika if you’d like to be a bit more traditional.
For THM friends, this is an (S)
- 6 peeled hard-boiled eggs
- 2 T ricotta
- 2 T mayonnaise
- 1 tsp lemon juice
- 2 t dijon mustard
- 1/2 tsp smoked paprika
- 1/4 t garlic powder
- Salt to taste
- Parsley for garnish
- Cut eggs in half lengthwise.
- Remove yolks from egg whites.
- In a bowl, mash egg yolks and add all other ingredients aside from the garnish.
- Mix together well and add salt to taste
- Spoon yolk mixture back into egg whites
- Use a knife to gently score the top to make a grid design.
- Garnish with parsley or another herb
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