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Deviled eggs for an after-Easter delight

I boiled a half dozen eggs to make some egg salad recently and all of a sudden instead of dicing I was slicing the eggs in half and making deviled eggs. I felt as if I was channeling my mom and every aunt at every family gathering I can remember.

Nothing fancy, mayonnaise, mustard, a little pickle relish, salt, pepper and the "must have" sprinkle of paprika. I felt the need to tweak the classic a bit so I used cayenne instead of paprika and I topped each egg with shards of crispy prosciutto. Bacon and eggs all in one wonderful bite.

When I bake the prosciutto, I always toss a few extra pieces onto the baking pan. They are so tempting that I am bound to scarf a few pieces right away. So will you.

Back in the day, we would often turn our colorful Easter eggs into deviled eggs a day or two later, but today with all the food safety scares, we are more wary. If the eggs have been out in the blazing sun or sitting around the house for a few days, toss them. Boil a dozen just for deviled eggs. Even though prices have gone up from yesteryear, you can still get a dozen for less than $2. Pretty cheap eating.

I don't make deviled eggs often and wonder why not when I do. Oh, yeah, maybe it's because a dozen eggs go down so easy.

Karen Pryslopski can be reached at kpryslopski@sptimes.com.

>>EASY

Deviled Eggs With Prosciutto

3 slices prosciutto

6 hard-boiled eggs, peeled and cut in half

2 tablespoons mayonnaise

1 teaspoon mustard

1 tablespoon pickle relish

Salt and pepper

On a cookie sheet lined with foil, bake slices of prosciutto in a 350-degree oven for about 15 to 20 minutes, until crisp. Break each slice into big pieces.

In a small mixing bowl combine egg yolks with mayonnaise, mustard, pickle relish, salt and pepper. Adjust seasoning to taste. Spoon mixture back into the egg whites.

Garnish each with a piece of the crispy prosciutto.

If you're making the eggs ahead of time, garnish before serving for easier storage.

It's like bacon and eggs all in one great bite.

Source: Karen Pryslopski, St. Petersburg Times

>>EASY

A Little Bit Devilish Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise

1/4 cup light mayonnaise or salad dressing

1 teaspoon Dijon mustard

1 teaspoon chives, chopped very fine, for filling

3 dashes of hot sauce

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon chives, chopped fine, for garnish

Paprika for garnish, or for extra kick, use a sprinkle of chili powder

Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 teaspoon of the chives, hot sauce, salt and pepper and mix thoroughly.

Fill the egg whites with the mixture and sprinkle lightly with chives, then the paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.



Source: www.deviledeggs.com

>>EASY

Crunchy Veggie Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise

3 to 4 tablespoons light mayonnaise or salad dressing, such as Miracle Whip

1 tablespoon sweet red pepper, finely chopped

1 tablespoon scallions, finely chopped

1 tablespoon celery, finely chopped

1 teaspoon yellow mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Paprika for garnish

Remove the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, red pepper, scallions, celery, mustard, salt and pepper and mix thoroughly.

Fill the egg whites with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Source: www.deviledeggs.com

>>MODERATE

Fried Deviled Eggs

1 dozen eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh lemon zest

1 tablespoon chopped chives

Dash hot sauce

Salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten

1 cup panko crumbs

Parsley, for garnish

Peanut oil, for frying

Add the eggs to a large saucepan filled with cold water. Bring to a boil.

Remove from heat and let sit in the water for 14 minutes.

Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg whites with the egg yolk mixture.

Heat oil in a deep fryer to 350 degrees.

In a medium bowl, add flour and season with salt and pepper. In another bowl, beat the two eggs; put panko crumbs in a third bowl.

Dip the eggs into the flour, then the egg, and finally into the panko.

Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel-lined sheet tray. Season with salt and pepper and garnish with parsley.





Source: The Neelys, Food Network

Deviled eggs for an after-Easter delight 04/07/09 [Last modified: Tuesday, April 7, 2009 4:30am]
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