On Food: What the devil makes these so eggcellent?

Just like spring, Easter is making an early appearance this year and it certainly fits, with all the fruit trees in bloom, happy tulips of all colors and those adorable daffodils.

As I started this column, a young electrician was doing some work at our house…. having no pride, I asked him for his favorite Easter recipe. Then he turned around and asked me for interesting deviled egg recipes. After that I had four people ask me for Easter brunch ideas, so here you go. (And thanks Shelly — http://www.devilegg.org — for sharing with us.)

Happy Easter!

Easy Baked Eggs in Puff Pastry

Prep: 10 minutes. Cook time: 35–40 minutes. Servings: 6

1 10-ounce package frozen puff pastry shells (6 shells)

6 eggs

1/2 cup sour cream

1/2 teaspoon dried dill weed

Dash salt

Heat oven to 400 degrees. Bake pastry shells on baking sheet 20 minutes; remove from oven. Reduce oven to 375 degrees. Remove tops from pastry shells and place on baking sheet next to shells. Carefully remove soft dough from shell centers with fork; discard.

Break/slip egg into each shell. Bake until whites almost set, about 14–15 minutes.

Mix sour cream, dill weed, salt (can also add dash of cayenne) and spoon evenly over eggs. Bake until hot, about 3 minutes.

Serve with baked tops as lids or on the side.

Recipe by Incredible Edible Egg. For more egg recipes, please go to IncredibleEgg.org. (Hint: Check their classic deviled egg recipe.)

Dixie notes:

■ Avoid dark baking sheets, non-stick pastry liners; insulated pans (cook too fast). Use large/medium eggs to leave room for sauce.

■ Creamed asparagus with just a little cheddar makes a splendid sauce substitute.

■ Serve with baked spiral sliced ham and fresh fruit salad of strawberries, blueberries, kiwi, mangoes with fresh orange juice for a dressing, sweeten to taste.

Deviled Eggs — general instructions

Lay single layer of eggs in bottom of saucepan or pot, cover with water to an inch or two above eggs.

Bring to boil, immediately remove from heat, cover with lid. Let sit large eggs sit 18–20 minutes; extra large, 22 minutes.

Remove lid, cool eggs in ice water. To peel, tap large end roll gently to loosen shell; peel under cold running water.

Cut peeled cooked eggs in half length wise. Place yolks in mixing bowl, set whites aside. Mash yolks with back of fork then add chosen filling ingredients (see options below). Mix well. Spoon or pipe filling in egg white halves. Chill one hour before serving.


Guacamole Deviled Eggs

12 hard cooked eggs, peeled

2 ripe avocados, mashed

2 tablespoons minced white onion

1 minced jalapeno

2 squirts lime juice

1 Roma tomato, finely chopped

Salt and pepper to taste


Deviled Eggs from ... (They’re hot!)

12 hard boiled eggs

1/2 cup mayonnaise

3 tablespoons adobo sauce from chipotle chilies can

3 minced green onion

2 teaspoons lime juice

Salt and pepper to taste

Cayenne pepper, sprinkled on top


Horseradish Deviled Eggs

6 hard cooked eggs

1/4 cup mayonnaise

1 tablespoon prepared horseradish

1/2 teaspoon dill weed

1 minced green onion (optional)

1/4 teaspoon ground mustard

1/8 teaspoon salt

Dash pepper

Paprika on top of filled eggs

May add crumbled bacon


Blue Cheese Deviled Eggs

(My husband’s favorite)

6 hard cooked eggs, peeled

1/4 cup blue cheese crumbled

2 tablespoons mayonnaise

1 1/2 teaspoons dried parsley

5 drops hot sauce

1 tablespoon minced green onion

Salt and pepper to taste

1 teaspoon paprika, sprinkled on top


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