Deviled Eggs are a staple at most family gatherings and holiday potluck events. Turn the ordinary into extraordinary with this Festive Deviled Egg Recipe from Linda Sherrill.
Festive Deviled Eggs
Yields: 12 servings
Eggs, 12 large, hard boiled and cool to touch
Mayonnaise, 1/3 Cup
Fresh Dill Weed, ½ teaspoon
Yellow Mustard, 1 Tablespoon
Salt and Pepper to Taste
Gather your ingredients for easy assembly.
Cut off top ¼ of egg from small end of egg. Set this aside to be used for the hat.
Scoop out the egg yolk carefully being sure to keep the white base of egg intact. Reserve the egg yolks for the filling.
Combine the mayonnaise, yellow mustard, egg yolks, dill, salt and pepper. Blend in food processor or with hand mixer until smooth. You can also use your favorite filling recipe.
Scoop into Ziploc bag and snip ¼ inch off the corner.
Pipe the filling into base of the egg whites leaving a small mound of prepared egg filling at the top.
Place reserved egg white on top for hat.
Now Decorate the Face
Make a beak out of a carrot strip and eyes out of capers or cut black olives.
Add flowers for color of your choice. For example use red, white, and blue for Memorial, Veteran’s Day, or 4th of July. Purple, pink and green work great for Easter or a Baby Shower.
This appetizer and catering recipe is brought to you by Linda Sherrill, a Creative Foodie located in Clermont FL. She has been sharing her passion for cooking with friends and family for over 40 years. You can connect with Linda on Pinterest.