Easter 2018: Four Deviled Eggs Recipes With A Twist

Not only are deviled eggs a great way to use older eggs — the shells peel more easily than on fresh eggs — and eggs that were colored for Easter, they're tasty any time of the year. This treasure from the Patch archives offers several new approaches to the traditional Easter deviled egg recipe to spice up your table this holiday.

Delightful Deviled Egg Platter

Start with 10 hard boiled eggs halved for 16-18 deviled eggs. Note: All of the fish, meat, vegetables and herbs should be finely diced.

Smoked Salmon & Capers Deviled Eggs
Ingredients

• 3 tablespoons cooked egg yolk, mashed
• 4 egg white halves
• 2 tablespoons smoked salmon, finely diced
• 1 tablespoon mascarpone cheese
• 1 tablespoon capers, finely diced
• 1 tablespoon red onion, finely diced
• 3 tablespoons mayonnaise
• Salt and freshly grated pepper

Turkey Ham & Dill Deviled Eggs
Ingredients

• 3 tablespoons cooked egg yolk, mashed
• 4 egg white halves
• 3 tablespoons turkey ham or ham, finely diced
• 3 tablespoons mayonnaise
• ½ teaspoon Dijon mustard
• ½ teaspoon fresh dill, finely diced
• ¼ teaspoon cayenne pepper

Roasted Red Pepper & Chives Deviled Eggs
Ingredients

• 3 tablespoons cooked egg yolks, mashed
• 4 egg white halves
• 2 tablespoons roasted red bell pepper, finely diced
• 1 tablespoon chives, finely diced
• 2 tablespoons mayonnaise
• ¼ teaspoon cayenne pepper

Bacon & Jalapeño Pepper Deviled Eggs
Ingredients

• 3 tablespoons cooked egg yolks, mashed
• 4-6 egg white halves
• 3 tablespoons cooked bacon, finely diced
• 1 tablespoon jalapeño pepper, finely diced
• 3 tablespoons mayonnaise
• ¼ teaspoon paprika

Directions

1. Follow these simple instructions for the perfect, easy-to-peel hard-boiled eggs.
2. Pat your peeled eggs dry with a paper towel. Cut each egg in half and place the yolk in a bowl. Arrange the egg white halves on a tray. You might not use all the egg white halves. Mash the yolks with a fork.
3. For the Smoked Salmon & Capers Deviled Eggs: Add 3 tablespoons of mashed egg yolk to the salmon, diced capers, diced red onion, mascarpone cheese, and mayonnaise to a small bowl. Blend together, mashing the yolk with the other ingredients. Add a shake of salt and pepper. Taste for seasoning. Add a little more mayonnaise if you like your filling more loose.
4. Use a teaspoon to fill four egg white halves with the salmon mixture. Some cooks use a plastic storage or pastry bag to pipe in the filling. Garnish the top of the eggs with few pinches of salmon and capers.
5. Clean your bowl and utensils. Repeat the process with the other varieties, mixing together the egg yolk, meat, vegetable or herbs with the mayonnaise and seasonings. Add salt if needed.
6. Garnish each type with a pinch of its own special ingredients (turkey ham and dill, roasted red pepper and chives, and bacon and jalapeño). Cover the tray of eggs with foil and refrigerate until ready to serve.

— From the Patch archives, first published in 2013

More Easter 2018 Inspiration:

• How To Make Perfect Hard-Boiled Eggs With No Green Ring
• Maryland's Favorite Jelly Bean Is Classic Taste
• Virginia's Favorite Jelly Bean Flavor May Surprise You
• Georgia's Favorite Jelly Bean Flavor May Surprise You

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