Eggstravaganza: Deviled Eggs April 30, 2015 16:11


Four Deviled Eggs

"Boiling" Eggs in the Pressure Cooker

Place eggs in pressure cooker along with 1-2 cups of water.  Cover and bring to pressure to the second ring.  Pressure for 5 minutes and let the pressure drop on its own.  Run cold water in pan until eggs cool. 

Hummus Deviled Eggs

12 Boiled Eggs
1/2 C Hummus
1/4 C Plain Yogurt
Juice of 1/2 Lemon
Salt and Pepper
2 Tbsp Olive Oil
1 Tbsp Kalamata Olives, Chopped
Red Pepper Flakes, To Taste

Mash egg yolks with hummus, yogurt, lemon juice, salt and pepper.  Spoon into the egg whites.  Heat the oil, olives and red pepper flakes in a small skillet over medium heat.  Drizzle over the eggs.

Avocado Deviled Eggs

12 Boiled Eggs
1 Ripe Avocado, peeled and pitted
1/2 cup cilantro leaves
2-3 whole green onions cut into small pieces
1/2 Jalapeno Pepper, Cut into Pieces
Juice of a lime
1/4 Cup Mayo
1 tsp Salt
1 tsp Dijon Mustard
1 Pinch Paprika
Worchestershire Sauce, To Taste

Chop cilantro, onion and jalapeno in multi chopper.  Add in egg yolks and remaining ingredients and pulse until mixed well.  Fill empty egg white halves with avocado mixture.  Chill.  Sprinkle with paprika before serving. 

Miso Sesame Deviled Eggs

12 Eggs
1/2 Cup Mayo
1-2 Tbsp Miso Paste
2 tsp Fresh Lemon Juice
1 tsp Sriracha
1/2 tsp Toasted Sesame Oil

Mash yolks with remaining ingredients.  Spoon into the egg whites.  Top with toasted sesame seeds, sliced green onions and drizzle with sriracha. 

BBQ Deviled Eggs

12 Eggs
1/4 Cup Mayonnaise
1/2 Cup KC Masterpiece BBQ Sauce
1 Tbsp Yellow Mustard
1 tsp Salt

Mash yolks with remaining ingredients.  Spoon into the egg whites.