Tag Archives: deviled eggs

Transform Boiled Eggs into Five Delicious Appetizers

 

array of toastsI am already up to my ears in boiled eggs.

In my household, we get an early start dying eggs so by the time Easter rolls around, I’ve been through three of four dozen. I have to get creative with ways to use them.

Since small bites, crostini and toast appetizers are so popular, I thought I’d transform my boiled eggs into a variety of those for Easter. You can serve these as appetizers or make them after Easter for a casual dinner.

I have several suggestions because they are so easy.

Most of these recipes were made with a loaf of pre-sliced Italian bread; I simply popped the slices in the toaster instead of using the oven. It was so quick and easy. The serving sizes assume you use an Italian loaf; a baguette would yield more portions.

If you read my column last week, you saw my deviled eggs with Yum Yum sauce. Those were so divine I wanted to transform it into an egg salad. I served it on toasted bread as an appetizer, but you can serve it as  a sandwich, too. For low carb eaters, serve it on a slice of cucumber or daikon.

I love avocado toast so that was a must on the menu. It takes half an avocado for a piece of toast so this recipe only makes two slices. I simply topped the avocado toast with chopped eggs, bacon, diced grape tomatoes and salt and pepper. It was so simple and delicious. This is a great breakfast option.

A very popular choice was the simplest recipe of all: I toasted Italian bread, smeared store bought pimento cheese dip on it, topped it with sliced eggs, salt and pepper and a sweet and spicy pickle. It was a huge hit.

Be sure to add salt and pepper to your eggs once the egg is one the bread.

Another simple recipe was one I topped with onion and chive cream cheese, sliced eggs and tomatoes, salt and pepper and drizzled it in balsamic vinegar.

Lastly, I chopped eggs, bacon and tomatoes and tossed it all in a store bought honey mustard dressing. Then I topped the toasted bread with romaine lettuce and served the egg concoction in the middle. It was fantastic.  You could make it low carb by serving it in lettuce like lettuce wraps.

Hopefully this gives you plenty of options to use your eggs this Easter.

I hope you enjoy the recipes.

egg salad appetizer

Yum Yum Egg Salad

Makes 8-10 pieces

5 large hard boiled eggs

2 green onions, sliced

1/3 cup minced celery

2 tablespoons shredded carrots

2 tablespoon chopped cilantro

½ cup Yum Yum sauce

2 tablespoons dried cranberries

¼ cup almond slivers

Mix all ingredients. Add salt and pepper to taste. Serve on toasted bread.

 pimento eggs

 

Pimento Toast with Sweet & Spicy Pickle

Makes 4 pieces

4 slices of French or Italian bread

Prepared pimento cheese spread

2 boiled eggs

4-8 slices of sweet and spicy pickles

Toast the bread. Peel and slice the eggs. Spread a generous amount of pimento spread on each piece of toast. Top with eggs. Add salt and pepper. Top with one or two slices of sweet and spicy pickles.

 

avocado toast

Avocado Toast with Bacon, Eggs & Tomato

Makes 2 pieces

2 slices of toasted bread

1 avocado

1/8 teaspoon cumin

Salt and pepper to taste

1 boiled egg

2-4 grape tomatoes

1 tablespoon real bacon pieces

Peel avocado and smash it with a fork. Add cumin and salt and pepper to taste. Divide it between two slices of toasted bread. Chop egg and tomatoes. Divide between avocado toast and top with bacon. Serve.

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Honey Mustard Bacon and Egg Spread

Makes 4 pieces

2 boiled eggs

5 grape tomatoes

2 tablespoons real bacon pieces

2 slices Romaine lettuce

Toast or French bread

¼ cup or more honey mustard dressing

Peel and chop eggs. Set aside. Chop tomatoes and toss with eggs and bacon. Add honey mustard dressing and toss to coat. Add more, if desired. Spread a piece of lettuce over the toasted bread. Top with egg filling and serve.

cream cheese eggs

Chive Cream Cheese Crostini with Tomato & Egg

6 slices of toasted bread

Chive & onion cream cheese

Sliced heirloom grape tomatoes

2 boiled eggs

Balsamic vinegar drizzle

Garlic salt and pepper to taste

Toast the bread and then top with a very generous smear of cream cheese. Slice the boiled eggs and divide the slices between the bread. Add sliced tomatoes. Add garlic salt and pepper to taste. Drizzle with balsamic glaze and serve.

vertical array

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Deviled Eggs with Yum Yum Sauce

eggs on platterI don’t know why I didn’t think of this sooner, deviled eggs made with Yum Yum sauce. Yes, you know the delicious pinkish sauce you get at Japanese steakhouses? The one you drown your shrimp in.

I’ve written a food column for more than 15 years, which means 15 years of Easter stories.  After that amount of time it’s easy to get in a rut, so this year I challenged myself to rethink deviled eggs.

And this is one of the results.

I created Asian  inspired deviled eggs that are easy and amazing. I used Yum Yum sauce for the base and skipped mayonnaise or mustard.

I topped it with wonton crisps for crunch (you can find these with salad condiments), and a little green onion. If desired, add some chopped cilantro. These are fantastic. I will definitely serve these again outside of Easter. They were my husband’s favorite, too.

As a side note, after filling the eggs I had leftover yolk mixture and spread it on a piece of toast for breakfast. It was lovely.

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This is the new deviled egg recipe to try. It’s awesome!

Asian inspired Deviled Eggs

6 large  boiled eggs

1/4 heaping cup Yum Yum sauce

Salt and pepper to taste

Wontons crisps

1 green onion

Cilantro (optional)

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Slice eggs in half, and place egg yolks in a bowl and smash with a fork until the yolks are crumbs. Then stir in Yum Yum sauce and add salt and pepper to taste.

Take a green onion and slice the green part only- don’t use the white because it will be too strong. Fill the eggs with the yolk mixture, top with wonton strips, green onion and if desired, cilantro. Serve. If you are not serving these immediately, leave off the wontons until the last minute.

Smoked Salmon Deviled Eggs

What’s not to love about a deviled egg?

These little snacks are easy to prepare, inexpensive, high in protein, and cool on a hot day. I love to just pop one in my mouth.

 

This deviled egg combines some of my favorite flavors, smoked salmon, capers, red onion, and horseradish with a deviled egg.. I put horseradish sauce into the yolk mixture. If you use pure horseradish, then you definitely want to scale it back. I use Woeber’s Horseradish sauce which I find is the perfect balance of heat.

Everyone has their own method for boiling eggs, and if you have one, follow yours.

I like my eggs a little firm so I place eggs in a pot covered with cold water (always use large eggs).  Make sure the eggs are in a single layer and the water is at least 1 inch above the eggs. Bring to a boil and then boil 12-14 minutes (12 will do the job).  Then immediately drain off the water,  place the pot under the tap with cold water running and add 2 cups of ice cubes to the pot. When eggs have cooled down, refrigerate until time to use.

Deviled Eggs with Smoked Salmon

6 large boiled eggs

3 tablespoons Miracle Whip

1 tablespoon horseradish sauce

2 tablespoons minced red onion

1 -2 ounces smoked salmon

18 capers

Slice eggs in half, and place egg yolks in a bowl and smash with a fork until the yolks are crumbs. Add the Miracle Whip, horseradish sauce and salt and pepper to taste. Top each egg with a slice of smoked salmon.  Sprinkle each egg with red onion and add 3 capers to each egg. Serve.

I made these and kept them for myself, served with a side salad for lunch. It was a high protein, low fat dish.

 

Wasabi and Cucumber Deviled Eggs for Easter

I am still taking a break from my rotisserie chicken recipes to offer up some Easter dishes. Easter is one of my favorite holidays.

Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare.

Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.

Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.

Wasabi and Cucumber Deviled Eggs

Serves 4-6                                                                                                                                                                                                                                                                                                               *6 large eggs

2 tablespoons finely minced cucumber (be sure it’s minced fine)

3 tablespoons Miracle Whip

1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon

Salt and pepper to taste

If you have a favorite boiling method, use it. If not, follow mine.

To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.

When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.

Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.