The Rural Voice, 2006-04, Page 45Rural Living
Variations on egg salad and devilled eggs
Selected by Bonnie Gropp
So the Easter Bunny brought too
many eggs and you need a change
from plain, old hard-boiled? Try
these tasty variations on devilled
eggs and egg salad, compliments of
the Ontario Egg Producers.
BASIC DEVILLED EGGS
12 hard -cooked eggs, peeled
1/4 cup (50 mL) regular or Tight
mayonnaise
2 tsp (10 mL) honey dijon mustard
pinch salt and,pepper
Cut eggs in half lengthwise.
Remove yolks. With fork, mash
yolks; add mayonnaise, mustard, salt
and pepper.
Refill whites with yolk mixture
and garnish as desired.
Serve immediately or store,
covered, in refrigerator.
DEVILLED EGGS WITH
CRAB MEAT
6 hard -cooked eggs, peeled
1/4 cup (50 mL) mayonnaise or
salad dressing
2 tbsp (30 mL) finely chopped
celery
2 tsp (10 mL) dijon mustard
1 tsp (5 mIL) parsley
1/8 tsp (J. mL) each oregano and
onion povJder
few drops Worcestershire sauce
salt and pepper to taste
1 can (6oz/170g) salad crab meat,
drained
garnish (slice of radish, sprigs of
fresh dill or slice of stuffed olive)
Cut eggs in half lengthwise.
Remove yolks. With fork, mash
yolks; add mayonnaise, celery,
mustard, parsley, oregano, onion
powder, Worcestershire sauce, salt
and pepper. Add crab meat and mix
well.
Refill whites with yolk mixture
and garnish as desired. Serve
immediately or store covered in
refrigerator. Use within 3 days.
DEVILLED EGGS WITH
SHRIMP AND OLIVES
6 hard -cooked eggs, peeled
1/4 cup (50 mL) regular or light
mayonnaise
Make a flavourful egg salad by combining chopped hard -cooked e s,
mayonnaise and yogurt with any of the following: crumbled cooked bacon and
chives; cooked shrimp, chopped cucumber and dill; grated red cabbage,
chopped apples, nuts and raisins; chopped snow peas, lemon zest and ginger;
chick peas, alfalfa sprouts and green onions.
2 tsp (10 mL) honey dijon mustard
pinch salt and pepper
1/4 cup (50 mL) mashed cooked
shrimp
1 tbsp (50 mL) minced fresh
parsley
1 tbsp (15 mL) drained
horseradish
lemon juice to taste 1
garnish (small cooked shrimp and
sliced black olives)
Cut eggs in half lengthwise.
Remove yolks. With fork, mash
yolks; add mayonnaise, mustard, salt
and pepper.
Add shrimp, parsley, horseradish
and lemon juice.
Refill whites with yolk mixture
and garnish with small cooked
shrimp and sliced black olives.
FRENCH DEVILLED EGGS
6 hard -cooked eggs, peeled
1/4 cup (50 mL) regular or light
mayonnaise
2 tsp (10 mL) honey dijon mustard
pinch salt and pepper
1/4 cup (50 mL) chopped cooked
spinach, well drained
1/4 cup (50 mL) diced Brie cheese
garnish (chopped tomatoes)
Cut eggs in half lengthwise.
Remove yolks. With fork, mash
yolks; add mayonnaise, mustard, salt
and pepper.
Add spinach and Brie.
Refill whites with yolk mixture
and garnish with chopped tomatoes.
GREEK DEVILLED EGGS
6 hard -cooked eggs, peeled
1/4 cup (50 mL) regular or Tight
mayonnaise
2 tsp (10 mL) honey dijon mustard
pinch salt and pepper
1/4 cup (50 mL) crumbled feta
cheese
6 large kalamata or ripe olives,
pitted and chopped (about 1/4
cup/50 mL)
Cut eggs in half lengthwise.
Remove yolks. With fork. mash
yolks; add mayonnaise. mustard. salt
and pepper.
Add feta cheese and olives.
Refill whites with yolk mixture
and garnish with lemon slices. olive
slices and oregano sprigs.
APRIL 2006 41