Deviled Eggs Recipes with a little extra
So what to do with all the eggs we receive and make for Ostara? Here is what I do with them. These are two of my favorite devil egg recipes.
Ranch Deviled Eggs
4 jalapeno peppers*
4 roma tomatoes, halved
8 hard-cooked eggs, peeled and halved
1/2 cup plain Greek yogurt
2 tablespoons snipped fresh cilantro
1/4 cup thinly sliced green onions
1 1 ounce package ranch dry salad dressing mix
3 tablespoons olive oil
4 garlic-stuffed green olives, sliced (optional)
Coat a small skillet with vegetable oil; heat over medium heat. Cook peppers for 5 minutes, turning occasionally, until lightly charred. Cool.
Halve peppers; remove seeds and membranes. Scoop out tomato halves. Set halves aside.
Remove yolks from eggs and place in a medium bowl. Add 4 of the egg white halves to bowl; mash with a fork. Stir in yogurt, cilantro, green onions, dressing mix, and oil. Spoon mixture into halved jalapenos, tomatoes, and egg whites.
Cover and chill up to 8 hours. Top with olive slices, if you like. Makes 14 (2-appetizer) servings.
Bacon and Basil Deviled Eggs
6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1 teaspoon vinegar
2 slices bacon, crisp-cooked and crumbled
2 tablespoons chopped tomato
1 tablespoon snipped fresh basil
ground black pepper (optional)
Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Add bacon, tomato, and basil; mix well. If desired, season to taste with salt and pepper.
Stuff egg white halves with yolk mixture, using a rounded teaspoon of yolk mixture for each half and using the back of a second teaspoon to carefully push the yolk mixture off the first spoon into the cavity of the egg white. (Or place the yolk mixture in a large resealable plastic bag, snip off one corner of the bag, and squeeze bag to pipe some of the yolk mixture into the cavity of each egg white half.) Cover and chill until serving time (up to 24 hours). If desired, top with additional bacon.