Egg Salad & Deviled Eggs

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.

Explore posts in the same categories: Side Dishes, Uncategorized

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