Deviled Egg Flight Recipe
- Prep Time: 1 Hour
- Yield: 30 Deviled Eggs
Ingredients
- 15 eggs
Smoked Paprika and Anchovy
- 1 portion egg yolks
- 2 anchovies, finely minced
- 1/4 cup Mayonnaise
- 1 tsp lemon juice
- 1 tsp whole grain mustard
- 1/2 tsp Spice Islands® Smoked Paprika
- 1/4 tsp Durkee® Garlic, Powder
- 1/8 tsp Durkee® Black Pepper, Regular Grind
Smoked Salmon and Dill
- 1 portion egg yolks
- 1 tbsp capers, chopped
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- 2 tbsp cream cheese, softened
- 1 tsp whole grain mustard
- 5 ounces smoked salmon, chopped OR flaked
- 1 tsp finely minced red onion
- 1/2 tsp Durkee® Dill Weed
- 1/8 tsp Durkee® Black Pepper, Regular Grind
- 2 cherry tomatoes, thinly sliced (for garnish)
White Truffle Bacon
- 1 portion egg yolks
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 1 tbsp white truffle oil
- 1 tsp whole grain mustard
- 2 tbsp grated Parmesan cheese
- 1 tsp Durkee® Parsley Flakes
- 1/4 tsp Durkee® Onion, Powder
- 1/8 tsp Durkee® Black Pepper, Regular Grind
Directions
EGGS:
- Place eggs in bottom of large pot; cover with water. Bring to a boil over medium heat.
- Reduce heat and simmer 1 minute; remove from heat and let sit 15 minutes. Remove eggs from pot and place on a platter. Cool 30 minutes or overnight in the refrigerator. Peel eggs, slice in half. Remove yolks
- Place egg whites on platter and set aside. Divide yolks into 3 equal portions. Use 1 portion for each of the flavor variations below.
SMOKED SALMON AND DILL:
- Smash 1 portion of egg yolks with a fork until mixture resembles fine crumbs. Stir in capers, mayonnaise, lemon juice, cream cheese, mustard, salmon, red onion, dill weed and black pepper.
- Mix thoroughly and divide equally between 10 reserved egg whites. Refrigerate a minimum 30 minutes prior to serving. Garnish with small slice smoked salmon and additional dill weed, if desired.
SMOKED PAPRIKA AND ANCHOVY:
- Smash 1 portion of egg yolks with a fork until mixture resembles fine crumbs. Stir in anchovies, mayonnaise, lemon juice, mustard, smoked paprika and garlic powder. Mix thoroughly and divide equally between 10 reserved egg whites.
- Refrigerate for a minimum of 30 minutes prior to serving. Garnish with additional smoked paprika and sprinkle with black pepper.
WHITE TRUFFLE BACON:
- Smash 1 portion of egg yolks with a fork until mixture resembles fine crumbs. Stir in bacon, mayonnaise, lemon juice, truffle oil, mustard, cheese, parsley, onion powder and black pepper.
- Mix thoroughly and divide equally between 10 reserved egg whites. Refrigerate a minimum of 30 minutes prior to serving. Sprinkle with reserved bacon.
