Recipes
Deviled Egg Trio
24 servings
50 minutes total (Active 20 minutes)
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Ingredients
- 12 large eggs
- ½ cup reduced-fat mayonnaise
- 2 teaspoons prepared yellow mustard
- 1 teaspoon red wine vinegar
- ¼ teaspoon kosher salt
- 2 teaspoons hot sauce
Steps
- Prepare deviled egg base. Boil eggs 14 minutes. Meanwhile, place 3 cups ice and 4 cups cold water in large bowl. Transfer eggs to ice water; let stand 10–15 minutes until well chilled.
- Remove shells from eggs; cut eggs in half lengthwise. Remove yolks carefully and place in small bowl. Mash yolks, then stir in mayonnaise, mustard, vinegar, salt, and hot sauce until well blended.
- Thaw 12 extra-large cooked shrimp; remove tails and slice shrimp in half lengthwise. Combine shrimp and ½ teaspoon seafood seasoning in medium bowl.
- Stir 2 tablespoons lemon juice, 2 tablespoons chopped fresh dill, and ½ teaspoon seafood seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Top eggs evenly with shrimp mixture; sprinkle with 1 teaspoon paprika, if desired. Chill until ready to serve.
- Cook 4 oz bacon following package instructions; chop.
- Stir ¼ cup diced pickled jalapeños, 2 tablespoons chopped fresh chives, and ½ teaspoon complete seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Top eggs evenly with chopped bacon; sprinkle with 1 teaspoon paprika, if desired. Chill until ready to serve.
For Shrimp Deviled Eggs
Amount per serving: Calories 70, Total Fat 4.5g, Sat Fat 1g, Trans Fat 0g, Chol 135mg, Sodium 150mg, Carb 1g, Fiber 0g, Total Sugars 1g (Incl 0g added sugar); Protein 6g, Vit D 6%; Calc 2%, Iron 6%, Potas 0%
For Jalapeño-Bacon Deviled Eggs
Amount per serving: Calories 80, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 125mg, Sodium 260mg, Carb 1g, Fiber 0g, Total Sugars 1g (Incl 0g added sugars); Protein 5g, Vit D 6%; Calc 2%, Iron 0%, Potas 0%
For Tex-Mex Deviled Eggs
- Preheat oven to 425°F. Bake 3 fresh chorizo sausage links 15–18 minutes until 160°F; let stand to cool.
- Stir ¾ cup drained pico de gallo, 3 tablespoons chopped fresh cilantro, and 1 teaspoon taco seasoning into deviled egg base. Transfer mixture to zip-top (or pastry) bag. Seal bag, then cut off 1 corner; fill each egg. Slice each sausage into 8 pieces. Top eggs with 1 slice sausage each; sprinkle with 1 teaspoon paprika, if desired. Chill until ready to serve.
Amount per serving: Calories 100, Total Fat 7g, Sat Fat 2g, Trans Fat 0g, Chol 130mg, Sodium 230mg, Carb 2g, Fiber 0g, Total Sugars 1g (Incl 0g added sugars); Protein 6g, Vit D 6%; Calc 2%, Iron 0%, Potas 2%