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Three Fun Deviled Egg Ideas for Leftover Hard-Boiled Easter Eggs

The kids love to color them – but what are you to do with all the leftovers? Here are three snazzy ideas for hardboiled eggs.

Three recipes:

Using a half dozen eggs, peel and discard egg shells. Cut eggs in half lengthwise leaving white halves intact. Scoop out the yolk. Then mix yolks as directed, re-stuff egg equally and generously with yolk mixture, and top with garnish. Keep refrigerated until ready to eat. Best if prepared eggs are eaten within 24 hours.

Potato chip deviled eggs –Mix 6 yolks with the following: 3 Tablespoons of mayonnaise, ¼ cup of crushed low-salt potato chips, 3 slices of crumbled bacon, and a dash of white pepper. Stuff eggs equally with mixture. Lightly garnish with paprika.

Pickled deviled eggs –Mix 6 yolks with the following: 3 Tablespoons of mayonnaise, ½ teaspoon of yellow mustard, 2 finely minced mini-sized Cornichon (Gherkin) pickles, ½ teaspoon of pickle juice. Stuff eggs equally with mixture. Garnish each with a sprig of fresh dill or top with sliced pickle.

Sour cream & chive eggs –Mix 6 yolks with the following: 3 Tablespoons of sour cream, 1 Tablespoon of mayonnaise, ½ teaspoon of Dijon mustard, a handful of finely chopped chives (reserve some to garnish top), salt and pepper to taste.

Best deviled egg tips:

  • The amount of yolk can vary in eggs, depending upon the size of the egg. To ensure success, add the mayonnaise one tablespoon at a time and stop once you have achieved a creamy yet somewhat firm consistency. You can add more if the mixture is too dry and crumbly. If your mixture is too loose, add an extra yolk to firm it up.
  • Taste yolk mixture before filling eggs to see if you need to adjust seasonings.
  • Feel free to play around with the ingredients. Customize by substituting/omitting/or adding different ingredients to the creamy base filling.
  • Use a fancy nozzle from a piping kit to fill the egg or simply cut the corner off a zipper bag to squeeze yolk mixture onto egg.
  • When making deviled eggs in advance, prepare the yolks – but wait to fill the eggs. Refrigerate whites and yolks separately. Be sure to cover egg whites tightly with plastic wrap and put yolks in a resealable plastic zipper bag with the air expelled. Fill and garnish eggs prior to serving.

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