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» » » Deviled Eggs Three Ways Recipe
Deviled Eggs Three Ways Recipe

Deviled Eggs Three Ways Recipe

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Colorful and flavorful, deviled eggs are the perfect portable appetizers for spring picnics and outdoor events. We made three deliciously different fillings to change things up a bit - smooth and buttery avocado, hearty and smoky bacon and cheddar, and a classic paprika deviled egg topped with classic black caviar.

Prep Time:
Cook Time:
Total Time:
Yield: 18 deviled eggs

Deviled Eggs Three Ways Recipe Instructions

Ingredients 

 

  • 9 large  hard boiled eggs, peeled
  • 3/4 cup mayonnaise
  • 1 avocado
  • 1 tsp. lemon juice
  • 4/5 oz. bacon
  • 3 oz. grated cheddar cheese
  • 1 tsp. Dijon mustard
  • 2 tbsp. unsalted butter, at room temperature
  • ½ tsp. cayenne pepper
  • 2 tsp. paprika ( can be smoked paprika)
  • 3 tsp. caviar
  • Salt and pepper, to taste
  • Fresh Parsley, chopped, for garnish

Directions

 

  1. Halve the eggs and remove the yolks. Pure and divide into three equal parts, reserved in three bowls.
  2. Reserve the whites in a bowl with clean water until ready to use so they don’t dry out.
  3. Avocado filling:
  4. Take 6 egg white halves from the bowl and let the water drain over a paper towel.
  5. Peel and slice the avocado lengthwise into thin slices.
  6. Reserve 3 slices, cut into small triangles and brush with lemon juice and reserve for the garnish.
  7. Puree the rest of the avocado with the lemon juice, salt and pepper.  Add the egg yolk and ¼ cup mayonnaise and blend until smooth and even. Transfer the mix into a piping bag and pipe into the egg whites. Garnish with avocado triangles and fresh parsley.
  8. Bacon and Cheddar Filling:
  9. Take 6 egg white halves from the bowl and let the water drain over a paper towel.
  10. Pan-fry the bacon until browned and crispy, then pat dry with paper towels. Reserve 3 pieces for garnish and chop the rest, finely.
  11. Reserve 1 ½ tbsp.  grated cheddar for garnish.
  12. Mix the egg yolks from the second bowl with ¼ cup mayonnaise, chopped bacon, the remaining grated cheddar and dijon mustard.  Transfer the mix into a piping bag and pipe into the egg white halves. Sprinkle with remaining chopped bacon and grated cheddar.
  13. Classic Caviar:
  14. Take 6 egg white halves from the bowl and let the water drain over a paper towel.
  15. Blend the third batch of egg yolks with butter, ¼ cup mayonnaise, the cayenne pepper and the paprika until smooth.  Transfer the mix into a piping bag and pipe into the egg white halves. Top with ½ tsp. caviar.
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