Recipe: Deviled Eggs 3 Ways

Mrs. Fields Secrets Deviled Eggs 3 Ways

One of my favorite dishes for Easter is deviled eggs. It’s a perfect way to use up all those colorful Easter eggs and a favorite appetizer for your gathering. I’ve been experimenting with flavors and came up with two new favorites to spice up my appetizers and offer more options. Along with classic deviled eggs, I’ve got guacamole and spicy Sriracha deviled eggs. These recipes together use 12 hard boiled eggs, making 24 delicious appetizers.

Guacamole Deviled Eggs

4 hard boiled egg yolks
1/2 ripe avocado
3 tablespoons plain greek yogurt
2-3 teaspoons lime juice
1/2 teaspoon cumin
1/2 teaspoon hot sauce (optional)
2 tablespoons minced red onion
2 tablespoons finely minced cilantro
salt and pepper to taste

Directions
Using a fork or potato masher, mash the yolks and avocado until fine. Mix in yogurt, lime juice, cumin, hot sauce, onion, cilantro, salt and pepper. Cover tightly and chill for at least an hour before spooning or piping into hollowed egg whites.

Sriracha Deviled Eggs

4 hard boiled egg yolks
4 tablespoons mayonaise
2 teaspoons dijon mustard
2-3 teaspoons lime juice
3-5 teaspoons Sriracha hot sauce (depending on taste)
1/4 teaspoon ground ginger
salt and pepper to taste
2 tablespoons finely minced cilantro

Directions
Using a fork or potato masher, mash the yolks until fine. Mix in mayonaise, mustard, lime juice, hot sauce, ginger, salt and pepper. Allow to chill for at least an hour before spooning or piping into hollowed egg whites. Garnish with cilantro leaves.

Classic Deviled Eggs

4 hard boiled egg yolks
4 tablespoons mayonaise or Miracle Whip
3 tablespoons dijon mustard
3 teaspoons sweet relish
1 teaspoon pickle juice
salt and pepper to taste
paprika for garnish

Directions
Using a fork or potato masher, mash the yolks until fine. Mix in mayonaise, mustard, relish, pickle juice, salt and pepper. Add more pickle juice if needed to create a smooth, silky texture. Allow to chill for at least an hour before spooning or piping into hollowed egg whites. Garnish with sprinkled paprika.

Pssst! Last year, our Deviled Chicks went viral on Pinterest. You could easily make any of these recipes into adorable chicks!

Deviled Chicks

Recipe: Deviled Chicks

MF Deviled Egg Chicks
Don’t let all those delicious hard-boiled eggs go to waste this Easter. Turn them into these adorable, delicious appetizers that will give you a lip-smacking smile. This might be the cutest idea that’s ever been hatched.

Deviled Chicks

12 large eggs, hard-boiled and peeled
6 tablespoons mayonaise
2 teaspoons dijon mustard
1 teaspoon pickle relish
4 teaspoons pickle juice
1 teaspoon smoked paprika
chopped olives
carrot

Directions
Using a small paring knife, cut the rounded bottom of the egg to create a flat surface, allowing the egg to stand up straight. Next, cut a zig-zag pattern around the top third of the egg, careful not to cut into the yolk. Pop the top off and set aside. Gently squeeze the yolk ball into a mixing bowl. Repeat with the remaining eggs.

Using a fork or potato masher, mash the yolks until fine. Mix in mayonaise, mustard, relish, pickle juice, and paprika. Add more pickle juice if needed to create a smooth, silky texture. Allow to chill for at least an hour before spooning or piping into hollowed egg whites, over-filling the base to create your chick’s head. Slice carrot into slices, then small pie-shaped pieces to create beaks. Place beak in exposed filling, along with two small chopped olives to create the eyes.

Serve immediately or chill covered for up to 48 hours.

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