It’s National Deviled Egg Day and what would the holidays look like without that classic southern appetizer or side of those delicious little devils? They’re simple and they are perfect to get in the kitchen and use your creativity.  Got a favorite topping?  Put em on a deviled egg.  Got a few things in the refrigerator your just not sure what to do with?  These little treasures are perfect to mix-in pretty much anything you want.  You can get fancy with a piping bag or perhaps two spoons would do the trick for scooping in the filling.  Anyway you go, you can’t go wrong.  To honor this special day, we got in our “Her Kitchen” and created a few recipe treasures.  Enjoy everyone!

 

Classic Southern Deviled Eggs

3 
large eggs, hard-cooked

2 
tablespoons mayonnaise

1⁄2
 teaspoon prepared mustard

1 tablespoon small gherkin pickles chopped fine

1 tablespoon gherkin pickle juice

1 
dash pepper

1 dash salt

1 dash paprika (use for garnish)

 

Directions:

 

Boil eggs in a pot.  When they come to a boil, cook for eight minutes. Cool slightly, then peel. Cut eggs lengthwise into halves. Slip out yolks and mash well with a fork. Mix remaining ingredients. Fill whites with yolk mixture, heaping it up lightly. Garnish with a slice of a gherkin and then gently sprinkle over the paprika.

 

 

 

Smoked Gouda and Bacon Deviled Eggs

 

12 hard cooked eggs peeled and halved lengthwise

1/2 cup mayonnaise

1/2 cup finely shredded Smoked Gouda

1/2 cup crumbled cooked bacon

2 tablespoons sweet pickle relish

1 tablespoon mustard

3 green onions chopped (optional)

 

Directions:

Boil eggs in a pot.  When they come to a boil, cook for eight minutes.   Cool slightly, then peel. Remove egg yolks, reserving egg whites.

Lightly mash egg yolks in small bowl. Stir in remaining ingredients.

Spoon or pipe into egg whites. Garnish with additional Gouda Cheese, bacon and green onion, if desired. Refrigerate until ready to serve.

 

 

 

Bacon and Blue Cheese Deviled Eggs

 

1 dozen eggs

1 tablespoon cooked chopped bacon

3 tablespoons mayonnaise

3 tablespoons 2% Greek yogurt

4 teaspoons crumbled blue cheese

1 teaspoon Dijon mustard

1/4 teaspoon pepper

1/8 teaspoon kosher salt

2 teaspoons bacon

1/4 teaspoon pepper

 

Directions:

 

Boil eggs in a pot.  When they come to a boil, cook for eight minutes.   Cool slightly, then peel. Slice eggs in half lengthwise, and remove yolks; mash yolks. Stir 1 tablespoon cooked chopped bacon, mayonnaise, yogurt, blue cheese, Dijon mustard, 1/4 teaspoon pepper, and salt into yolks. Divide among whites;