Easter Holiday Deviled Eggs

02 Apr Easter Holiday Deviled Eggs

You know when I was younger, I didn’t like deviled eggs at all.  And when I think back to it, I really believe it was because of the ingredients they seemed to always be “deviled” with and because they were often served cold.  For me, cold and eggs just don’t go together on any occasion in my mind and after making these, I can see that I haven’t changed one bit😅!  I don’t even like cold boiled eggs on my salads.  I love boiled eggs on my salad but they have to at least be room temperature.  Again, this is just me folks🤷🏾‍♂️😂.  Eggs can be deviled in so many different ways that it all depends on your taste and possible taste of the people you’ve invited over if you’re having a party or gathering.  The trick is to think about some tastes you’d like in some bite size portions, be creative and have at it!  With this dish, I was thinking about the Easter holidays coming up and everyone thinking about eggs.  But I wanted to do something creative with earth tones representative of a bunny patch and a taste that would be different or not usually deviled and good!  Choose a taste you like and mash into the yokes.  For me, I chose blue cheese.  You can change the pace with blue cheese too!  Now some people don’t really like blue cheese but try it in this dish.  I love blue cheese on just about anything and it gave me the perfect textured look of the eggs I was going for.  Again, I don’t like cold eggs so I’d suggest serving these at room temperature shortly after they’re made. But by all means do what you like and enjoy and have fun with the process of making these.  The trick is not to over boil the eggs, cut them in half lengthwise, and delicately scoop out the yokes.  I’m going to help you to do it perfectly every time.  Once you get past this part, you’re basically home free.  Enjoy these Blue Devils!

Prep time: 35mins          Cook Time: 35mins         Total: 40mins              Calories(without optionals): 587

Ingredients:

6 hard-boiled large eggs

Optional: 2 or 3 shrimp

Optional: piece of bacon

1/4 cup of crumbled blue cheese

1/8 cup of mayonnaise

1 teaspoon minced fresh parsley

1/4 teaspoon hot pepper sauce

Pinch of celery seed

1/4 teaspoon of pepper

Diced celery

Instructions:

1. Boil the eggs by placing the 6 eggs in a pot and fill it with water about an inch above the eggs. Place the pot on an eye of the stove and turn it on medium high heat for 19mins and no longer than 20mins.
2. While eggs are heating to a boil, cook a piece of bacon and sauté 3 deveined shrimp in avocado oil, butter, and garlic.
3. Remove from stove, quickly drain and fill with cold water to stop the eggs from cooking. While they are slightly warm, gently crack and peel the shells off. This method works perfect for me every time.
4. Cut the eggs in half lengthwise and gently remove the yolks (a teaspoon should work) into a bowl, and set the whites aside.
5. Mash the yolks then add blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper. Mash and stir until well blended.
6. Using a pipping bag or a Ziploc bag with the corner cut, pipe mixture into the egg whites. Sprinkle with celery and parsley and serve.