Monday, December 2, 2013

Five Twists on the Classic Deviled Egg

Five Twists on the Classic Deviled Egg Recipe by Barefeet In The Kitchen

Deviled eggs are a classic appetizer that can be made memorable with just a little effort and a few minutes time. They're a versatile platform for many flavor combinations; fresh guacamole, bacon and ranch, chipotle and lime hummus, horseradish and dill, and cheesy Sriracha. I had a blast playing with all the different flavors to create a unique twist for an old favorite!

I'm thrilled to partner with KitchenPLAY and Whole Foods Market for the Buy Some, Make Some Holiday Program. Being a person who cooks mostly from scratch, I love being able to walk into the store and trust that the foods won't contain any ingredients that I wouldn't use in my own kitchen.

Inspired by Whole Foods line of prepared dips and spreads, these easy to prepare appetizers are a dream for a busy hostess who wants to impress her guests with great quality food that requires minimal effort. My favorite ready-made dip is their fresh guacamole. Not only is it truly the best guacamole you can buy, it beats out any restaurant version I've tried.

The experience of shopping at Whole Foods lends itself to more creativity with fresh ingredients in the kitchen. I was able to put together a delicious spread of appetizers in no time at all. I combined these deviled egg combinations with an assortment of fresh seafood dips, crackers and chips. Everything was ready in advance, and we had a great evening without any time spent fussing in the kitchen.

Five Twists on the Classic Deviled Egg Recipe by Barefeet In The Kitchen


Five Twists on the Classic Deviled Egg
(printable recipes)

COOK'S NOTE: For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice!

Guacamole Eggs
Yield: 6 halves

3 hard-boiled eggs, halved with yolks removed
1/3 cup Whole Foods guacamole, about 1/4 cup's worth pressed smooth through a strainer
Garnish: slivered avocado, Whole Foods prosciutto crisps

Smoky Bacon Ranch Eggs
Yield: 6 halves

3 hard-boiled eggs, halved with yolks removed
3 tablespoons ranch dip
1 teaspoon bacon grease
Garnish: bacon pieces or fresh chives, minced

Chipotle and Lime Hummus Eggs
Yield: 6 halves

3 hard-boiled eggs, halved with yolks removed
4 tablespoons Whole Foods plain hummus
1 chipotle pepper in adobo, minced
1 teaspoon liquid from chipotle peppers
1 teaspoon fresh lime juice
Garnish: paprika or fresh cilantro, minced

Horseradish and Dill Eggs
Yield: 6 halves

3 hard-boiled eggs, halved with yolks removed
2 tablespoons mayonnaise
3/4 teaspoon horseradish puree
tiny squeeze of lemon, to taste, about 1/4 teaspoon
1/8 teaspoon dried dill
1/16 teaspoon kosher salt, adjust to taste
Garnish: fresh chives, minced

Cheesy Sriracha Eggs
Yield: 6 halves

3 hard-boiled eggs, halved with yolks removed
1/4 cup finely grated pepper jack cheese, I used a microplane grater
4 tablespoons mayonnaise
1-2 teaspoons Sriracha sauce
tiny dash of salt, adjust to taste
Garnish: drizzle of Sriracha or fresh cilantro, minced

Combine the mashed egg yolks and with the fillings of your choice in a small bowl. Stir to combine thoroughly. Transfer the filling to a piping bag or a Ziploc bag with the tip cut off and fill the egg white halves. Garnish with the toppings of your choice. Serve immediately or chill in the refrigerator until really to serve. Enjoy!

Five Twists on the Classic Deviled Egg Recipe by Barefeet In The Kitchen




Want to learn a few more tips for making your holiday planning a snap? Join me and the other bloggers from this program at 7pm EST on December 2 for a #wfmholiday Twitter Party. We'll talk about our new recipes, along with tips for making your holiday cooking stress-free with Whole Foods Market products. We'll even have a treasure hunt to win one of ten Whole Foods Market gift cards valued at $50 each. I hope to see you there! Tuesday, December 10, 2013 at 7:00 PM EST ~ REGISTER HERE!

Disclaimer: I was compensated for taking part in the Buy Some, Make Some Holiday Program from Whole Foods and KitchenPLAY. As always, my opinions are my own.

17 comments:

  1. My family gets so upset when I change things up - I would love these but they would give me a pile of grief! We would all love them but they would never admit it! We love deviled eggs. Your photos are outstanding Mary!

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  2. mine are a hit,regular deviled eggs,add bacon bits,top with jalapeno slices,they go fast

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  3. Great pictures Mary, I love the lightness of them!

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  4. My mom is the Deviled Egg queen, and I've turned into the princess. Everyone always asks me to bring her plain ol mayo/mustard version. I really like this line up and will definitely give a couple of these a try. I'm leaning towards the smoky ranch for beginners. Thanks for this post.

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  5. I do a bacon, cheese, ranch deviled egg that is awesome and requested often!! :)

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  6. We adore deviled eggs and these are some fabulous combinations!
    Mary x

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  7. I love all of the different variations you've come up with for this post Mary! Now...which one to try first?!?

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  8. a potato masher works just as well,never had a lump in mine

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  9. these are great and perfect for holiday parties

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  10. I don't nearly eat enough deviled eggs! My gf's fiance asked to have an entire gourmet deviled egg station at their upcoming wedding...cant wait for that lol

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  11. Love all of these ideas...I have a thing for deviled eggs! Thanks for these recipes!!

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  12. I agree that WF has the absolute best guacamole. I tried some in their Annapolis store last year and have tried to recreate it....sooo good! Plus they sell those really good chips! Love your twists on deviled eggs, particularly the bacon.ranch and sriracha. Yummy!!

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  13. The Kitchen-aid stand mixer with the wire whisk attachment is awesome!!!! Very fluffy and super smooth..... yummm......

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  14. I chop my eggs with a food processor ,ad chopped onion,pickle relish,salt,pepper,mayo,just a pinch of sugar,after I fill the eggs I put a dash of paprika on top for color.My family eats them up quick.

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  15. Straining the eggs sure would make clean up easier than using my Cuisinart. I love guacamole and will definitely have to try that one. Oh heck....I loved deviled eggs and want to eat everything off your page. LOL

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  16. Mine are always in demand - mayo, creole mustard, salt, Pepper and a small can of deviled ham..yummy!

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