Deviled Eggs Two Ways

So maybe you wouldn’t trade that Cadbury Chocolate Egg for a Deviled Egg. But then again, maybe you haven’t tried a vomFASSified Deviled Egg! Here are two recipes for putting some zip in your app!

Curried Deviled Eggs

Serves 12 (2 each)

12 large eggs, hard boiled and peeleddeviled eggs Easter vomFASS Mall of America Minnesota Food1/3 C. mayonnaise
2 t. vomFASS White Grape Balsamic Vinegar
½ t. vomFASS Madras Curry Powder, more for garnish
1 T.  vomFASS Walla Walla Sweet Onion Mustard
vomFASS Himilayan Sea Salt and Indian Green Pepper to taste
vomFASS Calamansi Balsamic Pearls
cream or milk to moisten yolks, as needed

Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth.  Add the mayonnaise, vinegar, curry powder, mustard, salt and pepper and mix well. Spoon the filling into the egg whites, or put the yolk mixture into plastic re-sealable bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with Curry  and Calamansi Balsamic Pearls before serving. Use a small spoon to create a little divot in each yolk mixture to keep the pearls in place. Enjoy!

 

Smokin’ Good Deviled Eggs

Serves 12 (2 each)

Ingredientsdeviled eggs recipe Easter vomFASS Mall of America Minnesota Food

12 large eggs, hard boiled and peeled
1/3 C. real mayonnaise
2 T. bacon bits (optional)
1 T. vomFASS Spanish Red Wine Vinegar
1 T. vomFASS Walla Walla Sweet Onion Mustard
vomFASS Garlic Pepper Whole Blend and Danish Smoked Sea Salt, to taste

Cream or milk, as needed, to make the filling easy to pipe.
vomFASS Spicy Smoked Paprika and Raspberry or Calamansi Balsamic Pearls, for garnish

Directions

Slice eggs in two, lengthwise. Spoon out the yolks into a bowl and mash with fork until smooth. Add mayonnaise, vinegar, seasonings, and mustard, and mix well. Taste and adjust seasonings and vinegar, as needed. Add a teaspoon or two of cream if needed. Spoon the filling into the egg whites, or put the yolk mixture into plastic bag. Cut one corner off and squeeze yolk mixture into egg whites. Garnish with paprika by putting it in a fine strainer and tapping over eggs. Make a small divot in each yolk and add a few balsamic pearls. Enjoy!

 

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