Easter Deviled Egg Trio

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Do you have a food you convinced yourself you wouldn’t like and then were pleasantly surprised when you tried it?  For me that food was deviled eggs.  I’m not a huge fan of hard-boiled eggs on their own and for some reason I always assumed that meant deviled eggs were a no-go also.  Recently I’ve started trying them at restaurants and realized, hey these aren’t half bad (I know I know, I’m the last person on the planet to figure this out!).  I decided it was time to make my own and around Easter seemed like a good idea.  I know a lot of you probably have leftover dyed eggs you’re trying to figure out uses for, so I’m here to help!  I wanted to make several different flavors of deviled eggs so I started thinking about a theme.  Brunch on Easter is quite popular so I went down that road.  I chose a City Breakfast flavor that is reminiscent of bagels and lox.  I also chose a Cobb Salad version and finally a “Green eggs and ham” version thinking that bacon and eggs is always a great brunch combo.  I’ll be sharing all three so you can use a dozen eggs and made 4 of each or decide on your favorite to make.  My husband is normally the hard-boiled egg maker in our household so I looked up how to do it and found this method worked well.

Let’s get to it!

The City Breakfast

One of the things I love about this deviled egg is that I found another way to use my Everything Bagel Seasoning!  It adds some crunch and really enhances the “bagel and lox” flavor.  Since we’re in the northwest, I also used smoked salmon rather than lox.  If you’re curious about the difference, here’s more info.

You’ll start by slicing your hard boiled eggs in half and scooping out the yolks into a bowl.

Now add everything but the smoked salmon and and mix it all together. I used a fork to help mash up the yolks.  Mix until there are hardly any clumps.

Now you’ll fill your egg white halves.  I put my filling in a piping bag to make it look nicer (and it ended up being easier than a spoon) but you can certainly scoop it in with a spoon or a melon baller would also work.

Once your whites are filled, top each one with a slice of smoked salmon.

This recipe uses four eggs, so you’ll end up with eight deviled eggs.  The recipe is easy enough to triple though, if you want to use a dozen eggs.  If you’re making them ahead of time, fill the egg white halves and then top with the smoked salmon just before serving. You can also garnish the plate with some thinly sliced red onion and capers.

I made all three types of the deviled eggs and Derek brought them into work.  They liked all three, but this was the clear favorite!  So if you only make one of the trio, I would say do this one. 🙂

 

Cobb Salad

This deviled egg has everything you love about this salad, including the crunchy lettuce! To start making this deviled egg, you’re going to cook the bacon.  Heat a pan over medium and add your chopped up bacon.  Cook for five to seven minutes or until the bacon bits are crispy.  Take them out of the pan with a slotted spoon but keep the grease.

Now slice your hard boiled eggs in half and put the egg yolks in a bowl. Mix everything except the bacon bits together in the bowl.  The bacon grease adds some richness to the mix and also bumps up that bacon-y flavor. :). It may seem strange to add lemon juice, but it just adds a bright note and also ensures the avocado doesn’t turn an ugly color. The first time I made these, I didn’t add lemon juice and they turned a disgusting gray color after a few hours (gross!).

It’s time to fill your egg white halves.  First, place a small piece of the lettuce in the egg white.  Then hold it down while you put in your filling. Again, you can do this with a piping bag or a spoon or melon baller.

Once they’re filled, sprinkle your bacon bits on top.

If making these ahead of time, I would suggest taking the filling and then assembling right before serving so the lettuce doesn’t get soggy.

These really do taste like a Cobb salad all in one (or two) bites and the lettuce adds some nice crunch and makes it look more fancy. This is my personal favorite of the trio.

 

Green Eggs & Ham

We all know the Dr. Seuss book but these eggs veer more in the Italian direction, flavored with pesto and topped with crispy prosciutto.  Yum!

To start, preheat your oven. Lay the prosciutto slices flat on a baking sheet and put in the oven for about five minutes, or until they’re crispy. Take them out and let them sit on a plate lined with a paper towel to catch some of the grease.

Cut your eggs in half and put the yolks in a bowl. Now mix together all of your ingredients, except the prosciutto.

Once it’s smooth, fill your egg white halves.

Top each one with a shard of crispy prosciutto.

If you want to make these ahead of time, fill your egg white halves and then top with the prosciutto just before serving.

So there you have it, all three deviled eggs!  Which one sounds the tastiest to you?  What’s your favorite deviled egg recipe?

I hope you have a lovely Easter Sunday!

 

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