Deviled Eggs

You boiled and colored those eggs. Now it’s
time to eat them!

Becky Low has new recipe ideas for your day-
after Easter eggs.
Classic Deviled Eggs
12 eggs
⅓-½ cup mayonnaise, to taste
1-2 teaspoons mustard, to taste
½-1 teaspoon horseradish, more or less to taste
1-2 tablespoons sweet pickle relish, optional, to taste
Salt and Pepper to taste

Place eggs in saucepan, cover with 1-2 inches cold water,
bring to a gentle boil; reduce heat to simmer; simmer 10-20
minutes. Drain water, place eggs under running cold water to
cool slightly, crack and peel. Slice eggs in half, remove
yolks; mix yolks with mayonnaise, mustard, horseradish and
pickle relish; salt and pepper to taste. Spoon or pipe yolks
back into egg white shells. Garnish with paprika. Adjust
seasoning and add-ins to suit taste preferences.
Deconstructed Deviled Egg Pizza
English muffin, sliced in half
Deviled egg yolks, seasoned to taste
Tomato slice
Mozzarella Cheese

Spread each English Muffin half with Deviled Egg filling;
chop or slice egg whites and arrange over yolk spread. Place
tomato slice on eggs, sprinkle with shredded cheese. Place
pan in middle oven and broil until cheese is melted and
Toasted Deviled Egg Sub
Asparagus Spears
Hoagie Bun, split in half
Hard Cooked eggs, sliced
Provolone Cheese, thin sliced
Lemon juice
Salt and Pepper to taste
Red Onion slice, separate ring
Dill sprig, optional garnish

Roast, pan fry or grill asparagus spears to crisp tender.
Split hoagie bun in half lengthwise and toast. Smear with
mayonnaise and mustard to taste. Place layer of cheese,
arrange egg slices down middle of bun and asparagus spears
along each side of egg. Sprinkle with lemon, salt and pepper
to taste. Arrange with onion ring slices and dill weed.

Rose Petal Deviled Eggs
6 hard boiled eggs
1 can (14 oz) whole pickled beets
1 cup apple cider vinegar
⅓ cup packed brown sugar
1 teaspoon salt
1 tablespoon whole peppercorns
Deviled egg mix (see recipe above)

This recipe extends the life of hard cooked eggs and
creates a pretty rose colored ring. Peel hard cooked eggs
and place in 1-quart jar. Combine juice from beets with
vinegar, sugar and salt; stir to dissolve sugar. Pour brine
over eggs; add peppercorns and beets to top of jar, cover
and refrigerate at least 6 hours for a light ring; the
longer eggs sit in the brine the darker the rose color
through the white and the stronger the flavor. Eggs may
keep in the brine, refrigerated for a couple weeks. Remove
eggs from the brine, slice eggs in half, remove yolks and
prepare as for regular deviled eggs.

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