Deviled Eggs

Today is National Deviled Egg Day!

To celebrate the day, I have posted recipes  with variations and a  link for many more deviled egg recipes from the "Deviled Egg Gourmet"

Always keep your deviled eggs well-chilled, taking additional precautions in the summer months. Not a good idea to eat deviled eggs left out of the refrigerator for more than an hour or so, especially during hot weather.


Adapt the recipes to suit your lifestyle . . . use light mayonnaise to help cut down on the calories from fat to accommodate low cholesterol and low fat diet plans (with 50% less fat than regular mayonnaise). My choice is Hellman’s . . . regular mayonnaise will produce a creamier result.



Deviled Egg Recipe #1


Ingredients


12 large eggs, hard cooked, peeled, carefully sliced half
½ cup Mayonnaise
¼ cup Sour cream
1 tablespoon Dijon mustard
1 tablespoon Prepared white horseradish
8 ounces Bacon, cooked crisp, drained, crumbled fine
4 Scallions, chopped fine




Directions


Put egg yolks into a small bowl and mash them with the back of a spoon.


Stir in mayonnaise, sour cream, mustard and horseradish. When yolk mixture is smooth, stir in bacon and scallions. Taste for seasoning. Using two spoons, stuff egg whites with the yolk mixture.


Source: Foodista






Deviled Egg Recipe #2


Ingredients


6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish




Directions


Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.


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


Source: DeviledEggs.com . . . this website has lots of deviled egg recipes!






My Deviled Egg recipe


I don't measure!


Remove the egg yolks to a small bowl and mash with a form. Add mayonnaise, a bit of sour cream (optional) and a splash of pickle juice until desired texture and taste is achieved. 


Spice with a little salt and a dash of cayenne pepper to taste . . . use black pepper if you don't like spicy hot. Finely cut pickles and add to the mixture. 


Fill the egg whites with the mixture, sprinkle with paprika or cayenne pepper and garnish with a pickle slice cut in half.

Garlic Dill Potatoes

Potatoes are tossed  in a garlic dill butter before serving in this  awesome side dish

Ingredients

8 medium red potatoes, cubed

3 tablespoons butter, melted

1 tablespoon chopped fresh dill

2 teaspoons minced garlic

1/4 teaspoon salt

Directions

Place the potatoes in a steamer basket, 

and set in a pan over an inch of boiling water.

Cover, and steam for about 10 minutes, 

until potatoes are tender but not mushy.

In a small bowl, stir together the 

butter, dill, garlic, and salt.

Transfer the potatoes to a serving bowl, 

and pour the seasoned butter over them.

Toss gently until they are well-coated.

Source:  AllRecipes

Chocolate Chip Cheesecake Brownies

Ingredients

1 large roll Pillsbury premixed chocolate chip cookie mix (refrigerator section)
2 (8 oz.) packages Philadelphia Cream Cheese
½ cup sugar
2 eggs
2 teaspoons vanilla


Directions

Preheat oven to 350 degrees.


Mix cream cheese, sugar, eggs, and vanilla with mixer until softened.


Cut cookie mix in half and put 1/2 back in freezer.


Slice dough in 1/4 inch slices and place on bottom of a 9 x 11 inch baking dish.


Blend to cover bottom.


Place cream cheese mix on top of cookie mix.


Take remaining dough and slice in 1/4 inch slices. Place on top of cream cheese mix, leaving spaces between the dough.


Bake 40 minutes.


Cut into 48 brownies when completely cooled.


Refrigerate.



Source:  Foodista

Apple-Raspberry Turnovers

Yield: 6 turnovers
Cost per serving: $.50


Ingredients


1 medium apple, peeled, cored and diced
2 tablespoons seedless raspberry jam
1 1/2 teaspoons cornstarch
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1 sheet frozen puff pastry (from 1 17.5-oz. package), thawed
1 large egg, lightly beaten




Preparation


Position a rack in lower third of oven and preheat to 400°F. Line a baking sheet with a piece of parchment paper. Combine apples, jam and cornstarch in a medium bowl. Mix sugar and cinnamon in a separate small bowl.


On a lightly floured surface, roll out puff pastry into an 8-by-12-inch rectangle. Cut pastry into 6 4-inch squares with a sharp knife or pizza cutter.


Spoon some apple mixture into center of each square, leaving a 1-inch border. Brush borders with beaten egg. Fold each square into a triangle and press edges with tines of a fork to seal (be sure to seal tightly). Using a sharp paring knife, cut 2 small steam vents in top of each turnover. Sprinkle each turnover with cinnamon sugar. Place turnovers on lined baking sheet.


Bake until golden and puffed, about 20 minutes. Serve warm.




My variation

This already fast and easy recipe can be even easier by using pie filling and other goodies . . . how about cherry pie filling with cream cheese?  


The variations are endless and inexpensive . . .





Source: All You, OCTOBER 2008