May is National Egg Month. Even if it is true that the month after Easter (the big egg holiday) was designated mainly to boost egg sales, it is still a great time to celebrate the versatile egg. With Mother’s Day brunches, graduation parties & Memorial Day picnics & celebrations all in May, there are numerous opportunities for egg laden dishes.
I’ve always been partial to deviled eggs. I have one or two any time they are being served. My family doesn’t have the same predilection for them, but they were willing to humor me when I decided to try out 3 different recipes all at once, although Kelly had some doubts. She had visions of dozens of deviled eggs, filling both refrigerators. She was relieved to learn I had scaled down the recipes for the taste test.
The trial was a success. One of the recipes was just okay. You won’t see that one on my blog. Eric liked both of the other two as did I, but his top pick was different from mine. Since I do the writing, you’re getting my preference in this post! This is the more traditional of the two recipes with just a bit of a twist. You may see Eric’s preference around the 4th of July!
Buffalo Deviled Eggs
Buffalo Deviled Eggs (adapted from eatingwell.com) Makes: 12 1/2 egg servings Active Time: 20 minutes Total Time: 30 minutes
Ingredients:
- 6 large eggs
- 2 tablespoons plain or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped celery
- 1 1/2 teaspoons minced shallot
- 1 1/2 teaspoons hot sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white-wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 teaspoons crumbled bleu cheese
Preparation:
Place the eggs in a single layer in a saucepan and cover them with water. Bring them to a simmer over medium-high heat. Reduce the heat to low and cook at the barest simmer for 10 minutes. Remove the eggs from the heat, pour out the hot water and cover the eggs with ice-cold water. Continue replacing the cold water until the eggs are cool enough to handle.
Cover the eggs with water then bring them to a boil.
Peel the eggs and halve them lengthwise with a sharp knife. Gently remove the yolks and place them in the bowl of a food processor. Add the yogurt, mayonnaise, celery, shallot, hot sauce, mustard, vinegar, salt and pepper and combine until smooth.
Mix the yolks with the rest of the ingredients.
Spoon about 1 tablespoon of the filling into each egg white half. Top each egg half with a blue cheese crumble. Loosely cover the eggs and refrigerate for up to a day.
I love delived eggs!
Enjoy May celebrations with some deviled eggs! ~Linda
Buffalo Deviled Eggs (adapted from eatingwell.com) Makes: 24 1/2 egg servings Active Time: 20 minutes Total Time: 30 minutes
Ingredients:
- 6 large eggs
- 2 tablespoons plain or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped celery
- 1 1/2 teaspoons minced shallot
- 1 1/2 teaspoons hot sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white-wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 teaspoons crumbled bleu cheese
Preparation:
Place eggs in a single layer in a saucepan and cover them with water. Bring them to a simmer over medium-high heat. Reduce the heat to low and cook at the barest simmer for 10 minutes. Remove the eggs from the heat, pour out the hot water and cover the eggs with ice-cold water. Continue replacing the cold water until the eggs are cool enough to handle.
Peel the eggs and halve them lengthwise with a sharp knife. Gently remove the yolks and place them in the bowl of a food processor. Add the yogurt, mayonnaise, celery, shallot, hot sauce, mustard, vinegar, salt and pepper and combine until smooth.
Spoon about 1 tablespoon of the filling into each egg white half. Top each egg half with a blue cheese crumble. Loosely cover the eggs and refrigerate for up to a day.