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FRESH and Festive: Gourmet Deviled Eggs

Deviled eggs are a classic dish for Easter brunch or dinner – but that doesn’t mean you have to limit yourself to the classic filling of egg yolk, mayo, mustard and lemon juice. Like many old-school dishes, deviled eggs have gone upscale. So crack open a few of these new-wave deviled eggs  – courtesy the fabulous Christine Gardner, food editor at the Tyler Morning Telegraph.

Maple Pecan Deviled Eggs
12 hardcooked eggs, halved with yolks placed in a separate bowl
1/4 cup cream cheese
1/4 cup ricotta cheese
2 tsp honey mustard
1 tsp cinnamon
2 Tbs maple syrup (more for desired consistency)
Salt and pepper, to taste
1/4 cup toasted pecans, chopped

In a mixing bowl combine egg yolks, cream cheese, ricotta, honey mustard and cinnamon. Stir until all ingredients are incorporated. Add maple syrup and stir. More maple syrup may be needed to reach desired consistency. Add salt and pepper to taste. Place mixture in a plastic bag for piping. Squeeze ingredients down to one corner. Snip off that corner and pipe into halved portions of hardboiled egg whites. Garnish with toasted pecans. Chill and serve.

Lorraine Deviled Eggs
12 hardcooked eggs, halved with yolks placed in a separate bowl
1/3 cup sour cream
2 Tbs honey mustard
2 tsp fresh lemon juice
1/3 cup grated Swiss cheese
Salt and pepper, to taste
1/4 cup diced ham

In a mixing bowl combine egg yolks, sour cream, honey mustard, lemon juice and Swiss cheese. Stir until all ingredients are incorporated. Add more sour cream or lemon juice for desired consistency. Add salt and pepper to taste. Place mixture in a plastic bag for piping. Squeeze ingredients down to one corner. Snip off that corner and pipe into halved portions of hardboiled egg whites. Garnish with diced ham. Chill and serve.

Roasted Garlic Aioli Deviled Eggs
12 hardcooked eggs, halved with yolks placed in a separate bowl
2 Tbs mashed roasted garlic*
2 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1/2 tsp dried mustard
Salt and pepper, to taste
Lemon zest

In a mixing bowl combine egg yolks, roasted garlic, extra virgin olive oil, lemon juice and dried mustard. Stir until all ingredients are incorporated. Drizzle in more olive oil or lemon juice for desired consistency. Add salt and pepper to taste. Place mixture in a plastic bag for piping. Squeeze ingredients down to one corner. Snip off that corner and pipe into halved portions of hardboiled egg whites. With a microplane, zest the yellow of the lemon skin over the top of eggs. Chill and serve.

Note: Roasted Garlic – Roasting garlic gives the garlic a nutty, buttery flavor that is more mild than raw or sautéed garlic. Using a full head of garlic, carefully slice off the top 1/4 of the garlic head. Place on a large piece of foil. Drizzle with a tablespoon of olive oil and rub oil into the skin. Wrap completely in the foil. Place in oven and bake for 30 minutes or until cloves are soft when you press on the foil. Allow to cool. Open foil and squeeze the garlic cloves out of their skin into a bowl. Discard the skin and remaining garlic head. Mash the garlic with a fork and store in the refrigerator for 3 to 5 days.

More ideas:

  • Crab – hardboiled egg yolk, mayonnaise, Dijon mustard, finely minced crab meat, lemon juice, minced fresh parsley. Garnish with a sprinkling of parsley & crab meat.
  • Mediterranean – hardboiled egg yolk, feta cheese, olive oil, lemon juice. Garnish with julienned strips of red & green grapes.
  • Smoked Salmon – hardboiled egg yolk, cream cheese, dried mustard, lemon juice. Garnish with julienne strips of smoked salmon.
  • No Yolk Deviled Eggs, Three Ways – 1) Guacamole 2) Chilled garlic mashed potatoes mixed with yellow mustard, finely chopped sweet pickles & celery 3) Pico De Gallo.