Deviled Eggs Three Amazing Ways!
Wondering what to do with all those eggs the Easter Bunny left? Looking for a quick, healthy snack to offset the quarantine-induced pantry-raids? Well, look no further!
Here we have three craveworthy deviled egg recipes that come together in a snap and taste unbelievable.
1. Tuscan Parmesan Deviled Eggs
Simply scoop out the yolks of your hard-boiled eggs and combine them with mayo, a drizzle of olive oil (for texture) and our Tuscan Table Blend to your desired taste. Garnish with another pinch of Tuscan Table Blend and a Parmesan shaving on top. Buon appetito!
2. Rosemary Citrus Deviled Eggs
With savory rosemary and bright lemon, these little gems taste like springtime! Simply mix your yolks with a little mayo, some Chardonnay Dijon mustard, and a splash of lemon juice for the desired consistency. Add a pinch of our Rosemary Citrus Sea Salt to taste, then sprinkle a little more on top for garnish.
3. Voodoo Cajun Deviled Eggs
Kick things up with just one little twist to the classic deviled egg. Mix your yolks with mayo, yellow mustard and dill relish (or chopped dill pickle and a little pickle juice), then add a dose of our Voodoo Cajun Dust to the mix. Sprinkle a little more on top for garnish. You could even toss in a little dash of your favorite hot sauce!
And if you’re wondering how we make perfect hard boiled eggs, we use the Instant Pot 5/5/5 method:
Place a trivet in the bottom of the Instant Pot. Add eggs in a single layer (it doesn’t matter if it’s 2 or 12 - the process is the same).
Add a cup of water.
Close lid and valve and set to pressure cook for 5 minutes.
When finished, allow pressure to release naturally for 5 minutes. Use this time to prepare an ice bath for the eggs.
When 5 minutes is up, release the valve and let any remaining steam vent.
Carefully transfer eggs to ice bath for 5 minutes. Peel and eat or refrigerate until ready to use.