For years, I never used a recipe for making Egg Salad or the stuffing for Deviled Eggs … I simply used a bit of this and a little of that. I used whatever appealed to me in my refrigerator, rarely preparing the same concoction twice. Then my husband said that however I prepared the Deviled Eggs that particular day was his favorite. Quickly, I had to try and remember what other ingredients I put with those eggs! The result is below, but feel free to put any twist of your own into the mix.
Egg Salad – Chop the eggs coarsely for this yummy use of hard cooked eggs!
Yield: 4 Servings
8 hard cooked eggs, chopped coarsely
1/2 cup mayonnaise
2 teaspoons prepared honey or brown mustard
1/2 teaspoon garlic salt
1/4 cup finely chopped celery
1 shallot, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped pimiento or red bell pepper
1/2 teaspoon white pepper
Gently combine the eggs, mayonnaise, mustard, garlic salt, celery, shallots, parsley, peppers and white pepper. Refrigerate at least 2 hours before serving on lettuce leaves with tomato wedges.
Tammy’s Deviled Eggs – Pull out that Deviled Egg Plate!
Yield: 12 eggs
6 hard cooked eggs, cut in half lengthwise
3 ounces cream cheese, softened
3 tablespoons mayonnaise
1 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
4 bacon slices, cooked and crumbled
Paprika for garnish
Carefully remove the egg yolks from the whites. In a small mixing bowl, mash the yolks with a fork until smooth. Add the cream cheese, mayonnaise, horseradish, Worcestershire, pepper and bacon. Mix well and spoon into egg whites. Refrigerate at least 1 hour before serving. Garnish with a sprinkle of paprika just before serving.