Posts Tagged ‘hors d’oeuvre’

Tasteful Tuesday: Tangy Deviled Eggs

Tuesday, April 16th, 2019

Kitchen Egg TimerThis version of deviled eggs adds a little extra flavor to your spread of appetizers or hors d’oeuvres, whether you’re hosting Easter brunch, a holiday party or a potluck (adjust the recipe to fit your serving needs).

What you’ll need:

  • 12 hard boiled eggs, peeled and cooled
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch salt and black pepper
  • ground paprika for dusting


  1. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
  2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika.
  3. Refrigerate until chilled, at least 30 minutes, and serve cold.

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Tasteful Tuesday: Bacon Cheddar Deviled Eggs

Tuesday, October 30th, 2018

Kitchen Egg TimerDeviled eggs – a staple of holiday parties and family gatherings. This variation includes bacon and cheddar, a perfect combination if there ever was one.

What You’ll Need:

  • 12 medium to large eggs
  • 1/2 cup mayonnaise
  • 1 cup bacon, cooked and crumbled
  • 2 tablespoons finely shredded
    cheddar cheese
  • 2 tsp yellow mustard
  • 1/8 teaspoon salt
  • ground black pepper
    and/or paprika for garnish


  1. Place eggs in a large saucepan (or two) and cover with water until there’s approximately 1 1/2 inches of water above the single layer of eggs. Turn heat on high until water begins to boil,
    cover and turn heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for approximately 15 minutes (or, use an Egg Timer to keep track of hard boiling). Test one egg by peeling under cold running water to ensure thorough cooking.
  3. Crack egg shells one egg at a time and peel under cold running water. Slice the eggs in half lengthwise and remove yolks to a medium mixing bowl, placing the whites on a serving platter.
  4. Mash yolks into a crumble using a fork. Add mayonnaise, bacon and cheese then stir in mustard.
  5. Evenly disperse teaspoons of the yolk mixture into the egg whites. Sprinkle with garnishes and serve.

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