Classic Deviled Eggs

Ingredients

  • 6 Eggs, Hardboiled, cooled, and peeled
  • 1/4 cup Mayo
  • 1 teaspoon Yellow or Dijon Mustard
  • 1 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Sugar
  • Salt and Pepper, to taste
  • Paprika, to garnish
  • Parsley sprigs, to garnish

Directions

  1. Cut hardboiled eggs in half, length or width-wise depending on your preference.
  2. Pop the yolks out of the whites and place the yolks in a food processor along with the mayo, mustard, vinegar, and sugar. Process until the mixture is creamy and smooth. Taste and add salt and pepper as desired.
  3. Place the egg whites onto a serving board. Scoop the yolk mixture into a piping bag fitted with desired tip. Fill the egg whites with the yolk mixture, dividing it equally between all 12 egg white halves.
  4. Sprinkle paprika over the top of each egg and garnish each with a sprig of parsley. Keep chilled if not serving right away.

Roasted Red Pepper & Bacon Deviled Eggs

Ingredients

  • 6 Eggs, Hardboiled, cooled, and peeled
  • 1/4 cup Mayo
  • 1 teaspoon Yellow or Dijon Mustard
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Sugar
  • 1/4 cup Roasted Red Pepper
  • 3 rashers Bacon, cooked and finely chopped
  • Salt and Pepper, to taste
  • Paprika, to garnish
  • Parsley sprigs, to garnish
  • 1 tablespoon Roasted Red Pepper, finely chopped, to garnish
  • 1 rasher Bacon, chopped, to garnish

Directions

  1. Cut hardboiled eggs in half, length or width-wise depending on your preference.
  2. Pop the yolks out of the whites and place the yolks in a food processor along with the mayo, mustard, vinegar, Worcestershire sauce, and sugar. Process until the mixture is creamy and smooth.
  3. Add the roasted red pepper and bacon to the mixture and process for a few seconds at a time, until the pepper is finely chopped but not pureed completely (you should be able to see specks!). Taste and add salt and pepper as desired.
  4. Place the egg whites onto a serving board. Scoop the yolk mixture into a piping bag fitted with desired tip. Fill the egg whites with the yolk mixture, dividing it equally between the 12 egg whites.
  5. Garnish each egg with a little chopped red pepper and bacon. Keep chilled if not serving right away.

Avocado Deviled Eggs

Ingredients

  • 6 Eggs, Hardboiled, cooled, and peeled
  • 2 tablespoons Mayo
  • 1/2 Avocado, pit removed
  • 1 dash Tabasco or other hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon Yellow or Dijon Mustard
  • 1 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Sugar
  • Salt and Pepper, to taste
  • Jalapeno Jelly, to garnish

Directions

  1. Cut hardboiled eggs in half, length or width-wise depending on your preference.
  2. Pop the yolks out of the whites and place the yolks in a food processor along with the mayo, Avocado, hot sauce, Worcestershire sauce, mustard, vinegar, and sugar. Process until the mixture is creamy and smooth. Taste and add salt and pepper as desired.
  3. Place the egg whites onto a serving board. Scoop the yolk mixture into a piping bag fitted with desired tip. Fill the egg whites with the yolk mixture, dividing it equally between all 12 egg white halves.
  4. Garnish each egg with a tiny dollop of jalapeno jelly. Keep chilled if not serving right away.