Deviled Eggs 3 Ways for Spring Brunch
With spring finally here, and Easter and Passover in full swing, we are all ready for some delicious brunch! Deviled eggs are a staple for this time of year and they are just so aesthetically pleasing when set out on a table spread. Perfect for that food flatlay you’ve been trying to perfect on your Insta-feed! Here are three spins on the classic deviled egg you gotta try!
Perfect Hard Boiled Eggs
The base of deviled eggs is hard boiled eggs. Before proceeding to the following recipes, here’s how to make the perfect boiled eggs–not overcooked and not undercooked.
Firstly, place your eggs in a pot, add enough cool water to the pot to just cover the eggs and bring to a boil. Once the water has come to a roaring boil, turn off the heat, cover with a lid, and let the eggs sit for 15 minutes. Then, drain the eggs and run cool water over them to cool them down. Once they are cool enough to handle, carefully peel off the shells. You are now ready to proceed with your deviled eggs!
If you like a bit of heat, this is the recipe for you! Give your deviled eggs a kick with your favourite red hot sauce! Any red hot sauce, such as sriracha or Frank’s RedHot will work. Not only will this add some great kick to the dish, but also give your eggs an awesome orange-red hue. For this recipe you’ll need 6 peeled hard boiled eggs, 3 tablespoons of mayonnaise, 2 tablespoons of red hot sauce, 1/8 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, and a pinch of salt.
Firstly, cut each egg in half lengthwise and carefully scoop out the yolks into a bowl. Add the mayonnaise, hot sauce, garlic, paprika and salt to the bowl and mix until well combined. Using either a piping bag or a small spoon, fill the egg halves with the yolk mixture. Sprinkle with some additional paprika if you want and these red hot babies are ready to serve!
Bacon & Cheese
Bacon and cheese are a match made in heaven so why not add them to your deviled eggs? These deviled eggs taste like a cheeseburger and its mindblowing. For this recipe you’ll need 6 peeled hard boiled eggs, 3 tablespoons of mayonnaise, 1 teaspoon of honey mustard, 3 slices of cooked bacon, 1 tablespoon of grated cheddar cheese, 2 tablespoons of chopped green onion, a pinch of salt and a pinch of black pepper.
Cut each egg in half lengthwise and scoop out the yolks into a bowl. Next, crumble the bacon into small pieces and add about half of it to the bowl. Add the mayonnaise, cheese, honey mustard, salt, black pepper and half of the green onion to the bowl and mix until well combined. Using a teaspoon or piping bag, fill the egg halves with the yolk mixture. Garnish with the leftover bacon bits and green onion and serve it up!
If you want something on the lighter side, and beautifully green to match the spring season, these avocado deviled eggs are a must-try! With avocado’s natural creaminess, you can cut the calories as these deviled eggs don’t require any mayo. For this recipe, you’ll need 6 hard boiled eggs, half an avocado, 1 tablespoon of lemon juice, 1 teaspoon of yellow mustard, a pinch of salt and a pinch of black pepper.
Cut each egg in half lengthwise and spook the yolks out into a bowl. Add the avocado, lemon juice, yellow mustard, salt and pepper to the bowl and mix well until the mixture is creamy and a light green colour. Fill each egg half with some of the yolk mixture and it’s ready to serve. Garnish with some watercrest or green onion if desired for some extra freshness and colour.