Let me first start by saying that my mouth is watering as I write this post. It could be Ann’s beautifully illustrated deviled eggs with just a sprinkling of bacon…or the fact that deviled eggs are one of my favorite things, ever. This is why I will be bringing a giant platter of deviled eggs to our family’s Easter dinner this Sunday. My contribution will include Deviled Eggs 3 Ways: classic with just a touch of mustard and herbs, Caesar deviled eggs topped with Parmesan cheese and BLT with extra bacon. I’d like to think that this was an unselfish contribution to our family celebration…but you and I know the truth. I will be firmly planted next to the platter inconspicuously eating eggs and enjoying every minute of it. Yes, I’m obsessed.
illustration by Ann Shen for Freutcake
*Start with Perfect Hard Boiled Eggs, recipe here.
Classic Deviled Eggs– recipe via Two Chums
12 large eggs, hard-cooked and peeled
½ cup mayonnaise
3 Tablespoons Dijon mustard
¼ teaspoon salt
Pinch of pepper
Dill weed
Dried tarragon
Paprika
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in mayonnaise, mustard, salt and pepper. Mix well. Place whites on a platter and fill egg whites evenly with yolk mixture. Sprinkle with either dill, tarragon or paprika.
Caesar Salad Deviled Eggs– recipe via Good Housekeeping
6 large eggs, hard-cooked and peeled
1/4 cup mayonnaise
2 Tbsp grated Parmesan
2 tsp lemon juice
1/4 tsp minced garlic
1/4 tsp black pepper
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in mayonnaise, Parmesan, lemon juice, garlic and pepper. Place whites on a platter covered with shredded lettuce and fill egg whites evenly with yolk mixture. Top with shaved Parmesan.
BLT Deviled Eggs– recipe via Paula Dean
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled plus more for garnish
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes
Salt and freshly ground black pepper
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well. Place whites on a platter and fill evenly with the yolk mixture. Garnish with bacon.
Note: Store all deviled eggs, covered, in the refrigerator until ready to serve.
Rachel says
The BLT ones sound so good!
Lynn @ The Actor's Diet says
i love me some deviled eggs!
Chaya & Sara says
cute illustrations! so glad we found your blog 🙂
Alyssa says
Deviled eggs are my favorite! My grandma always makes them for special events (like Easter!) and I literally devour them immediately. I’m not sure what she does, but her magic grandma powers make them awesome.
Chelsea says
YUM! Thanks for sharing this, I had no idea what I was going to do with all of those egg dying leftovers.
Shio W. says
BLT deviled eggs!!? I too, am a lover of deviled eggs and cannot believe I never thought of this!!! Or combine recipes and top with parmesan & bacon bits! YUM!!