Deviled Eggs 3 Ways

There are some dishes that are a MUST on a holiday spread and deviled eggs are one of them. Looking for a new take on a classic recipe or a different version of these traditional snacks? Here we have a guest post from our friend Hilary, who blogs at Starbright’s Kitchen. She shares her recipes for deviled eggs 3 ways—traditional, spicy, and light and tangy. She originally shared these recipes on her post about farm fresh deviled eggs.

Ingredients:

Traditional:

• 1 dozen eggs, hardboiled, chilled, peeled, AND halved
• 3 tbsp mayonnaise
• 2 tbsp of your favorite mustard
• 1 tbsp paprika, plus more for garnishing
• salt and pepper
• spicy deviled eggs

Spicy:

• 1 dozen eggs, hardboiled, chilled, peeled, AND halved
• 3 tbsp mayonnaise
• handful of grated cheddar cheese
• generous squirt of sriracha
• toasted pine nuts (for garnish)
• salt and pepper
• yogurt/lemon/dill deviled eggs

Light and Tangy:

• 1 dozen eggs, hardboiled, chilled, peeled, AND halved
• 3 tbsp plain Greek yogurt
• juice of half a lemon
• 2 tsp dried dill, plus more for garnish

Instructions:

After your eggs are boiled, cooled, peeled and cut in half, gently remove the egg yolks and place in a bowl. Do your best to not puncture or damage the egg white, and set the whites to the side. When all of your egg yolks have been removed, add the other ingredients and mix well. Make sure the egg yolks are completely smashed, and the mixture is smooth. Using either a spoon or a pastry bag (I use a makeshift pastry bag by cutting a tiny hole in the bottom corner of a freezer bag, then filling it with the mixture), fill the holes in the egg whites with the egg yolk mixture. Garnish as necessary and serve immediately.

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