Wasabi Deviled Eggs, Bacon Jalapeno Deviled Eggs & Anchovy Deviled Eggs

Happy Easter!

I tend to be a little old school today.  I am not a huge fan of the whole plastic-egg-filled-with-candy movement.  I get that it may feel easier to bust out an insane amount of eggs for a hunt and that kids are always excited to find candy…but then you miss out on coloring eggs, finding a true “golden” egg treat, and indulging in the left overs after the excitement of the hunt.

Leftovers you ask?  Ummm, yah!  Hardboiled eggs are the best!  There are so many things you can do with them.  However, my fam-bam almost exclusively requests deviled eggs.  It has kind of become a tradition….thanks to taste buds and the fact that I am raising three very committed foodies! 😉  Besides, the deviled egg has become so trendy that it is fun to play with flavor combinations and get creative.  Here are a few ideas for your Easter “leftovers.”deviled eggs_0000How about Wasabi Deviled Eggs? Bacon Jalapeño Deviled Eggs? Or if you are feeling daring, Anchovy Deviled Eggs?

Well, here are some recipes to play with!!deviled eggs_0001Click here if you are looking for how to boil the perfect boiled egg.
deviled eggs_0002

Wasabi Deviled Egg

4 eggs

1 tbls mayonnaise

1/2-1 tsp wasabi paste

1 scallion

1/4 tsp salt

1 tbls rice wine vinegar

8 bay shrimp

shredded nori for garnish
deviled eggs_0003If you like some heat, go for the whole teaspoon of wasabi…but if the green stuff makes you scared, simply cut the quantity down to 1/2 a teaspoon.  Combine the rest of the ingredients with the egg yolks, mash up and mix.  I simply used a ziplock to “pipe” the mix back into my egg halves.deviled eggs_0004Top with one shrimp per egg-half and garnish with nori (ummmm that is simply sushi seaweed, dig?)deviled eggs_0005deviled eggs_0006

Bacon Jalapeno Deviled Eggs

4 eggs

1 tbls mayonnaise

1 tbls white wine vinegar

1/8 tsp of salt (or less due to bacon’s saltiness)

1/2 tbls dijon mustard

1/4 cup of crumbled bacon

1 jalapeno, sliced
deviled eggs_0007Ummmm, get ready.  These are naughty and soooo addicting!  You can hand mash these or through them into a food processor.  Combine all the ingredients with the egg yolks and mix until combined.deviled eggs_0008I simply spooned this mix into the egg halves and topped with a fresh slice of jalapeño.  The heat is perfect for balancing the salt!  Sooo good!!deviled eggs_0009

Anchovy Deviled Eggs

4 eggs

3 anchovy filets

1 tsp dijon mustard

1 tbls mayonnaise

2 tsp white wine vinegar

chives for garnishdeviled eggs_0010This is pretty basic.  If you like the vibe of a good Caesar salad, then you might wanna gamble on this one.  I really love the complexity of flavor and it goes so well with cocktails.

Mince up the anchovy and add it with the rest of the ingredients and yolks.  This is a perfect filling for the food processor because then you can bypass mincing the anchovy and just puree till all the ingredients are smooth.deviled eggs_0014Since this one doesn’t have a ton of garnish, I decided to use a piping tip to make it feel special.deviled eggs_0011Top it with some fresh chives and cracked pepper.deviled eggs_0012Ta-dah!!deviled eggs_0013There ya go!  Some beautiful and playful options for all your Easter egg hunt leftovers!  Hope you ditched the plastic eggs so you can play!!

Happy Easter, lovelies!!

xoxo

Chanda

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  1. Pingback: Greek Yogurt & Harissa Egg Salad Recipe | Zest it Up

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