Stuffed egg variations are devilishly delicious

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Eggs have been important for many centuries and in some cultures have symbolized a springtime return to life following the winter.

Eggs also are one of nature’s most nutrient-rich foods, delivering high levels protein and vitamins A, D, E and K, as well as key minerals.

The celebrated deviled egg can be traced to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal, according to the North Carolina Egg Association. Stuffed eggs were served in Spain in the 13th century, when boiled egg yolks were mashed and mixed with cilantro, pepper, coriander and onion juice. The mixture was then stuffed into hollowed-out egg whites. Over the next two centuries their popularity spread across Europe.

By the late 1700s, the word “devil” appeared as a culinary term in Great Britain, referring to heavily spiced, hot, fried or broiled dishes, and it came to describe the process of making food spicy.

In 1896 Fannie Farmer’s Boston Cooking-School Cookbook suggested adding mayonnaise to deviled egg filling to hold ingredients together. By the 1940s the use of that condiment had become popular in deviled egg recipes.

While many home cooks still use mayonnaise, there are a plethora of variations on the deviled egg, including the following from the American Egg Board and the Virginia Egg Council.

Sister Mary’s Heavenly Deviled Eggs

14 large, hard-boiled eggs
½ cup mayonnaise
½ cup sour cream
1½ teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon ground pepper
⅓ cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives
paprika to taste

Cut eggs in half lengthwise. Remove yolks, and place in a medium bowl. Reserve 24 white halves. Finely chop remaining four white halves, and set aside.

Use a fork to mash yolks. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well again.

Spoon one heaping tablespoon of the yolk mixture into each egg white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving.

Source: American Egg Board

Eve’s Guac Deviled Eggs

12 large, hard-boiled eggs
flesh of 1 ripe avocado
¼ cup sour cream
1 teaspoon salt
dash of hot sauce, such as Tabasco
½ cup salsa, for garnish
12 tortilla chips, for garnish

Cut hard-boiled eggs in half lengthwise. Spoon out yolks, and place into a re-sealable bag. Set egg white halves aside.

To the yolks in the bag, add avocado, sour cream, salt and hot sauce. Seal bag, and mash contents together with your hands until completely mixed.

With scissors, snip off one corner of the bag, and pipe yolk mixture into the egg white halves, creating a small mound in each. Garnish each mound with half a tortilla chip and a dab of salsa before serving.

Source: American Egg Board

Quinoa & Greek Yogurt Deviled Eggs

4 large eggs
½ cup quinoa, cooked and cooled
3 tablespoons plus 1 teaspoon plain Greek-style yogurt
1½ tablespoons finely chopped cilantro
⅓ cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives
⅛ teaspoon sea salt
⅛ teaspoon pepper

Place eggs in a saucepan, and add enough cold water to cover the eggs by 1". Bring to a boil over medium-high heat. Remove pan from heat, cover and let stand for 13 minutes. Drain, and transfer eggs to a bowl of ice water. Let stand until cool.

Peel eggs, and cut in half lengthwise. Transfer the yolks to a bowl, and mash with a fork until smooth. Stir in quinoa, yogurt, cilantro, bacon, cheese and chives, and season with salt and pepper.

Spoon yolk mixture into the egg white halves, cover and refrigerate until set, at least 15 minutes or up to 24 hours before serving.

Source: American Egg Board

Shrimply Deviled Eggs

6 large eggs, hard-boiled and peeled
12 ounces beer
1 teaspoon seafood seasoning, such as Old Bay
12 large shrimp, plus enough shrimp to equal 1 cup, chopped
3- 4 tablespoons mayonnaise
1 tablespoon pesto
2 tablespoons capers with juice
2 tablespoons finely chopped onion
2 tablespoons finely chopped fresh parsley
salt, pepper, onion powder, garlic salt and Dijon mustard to taste
paprika for garnish

While eggs are cooking, place beer in a saucepan with Old Bay and 2 cups water, and bring to a boil. Put the whole shrimp and the shrimp for chopping in the boiling water; bring to a second boil, and turn off heat. Leave shrimp in hot water for 5 minutes or until pink. Drain and peel. Set aside 12 whole shrimp, and chop the rest.

Slice eggs in half lengthwise. Scoop yolks out, and place in a mixing bowl. Mash yolks, and add the chopped shrimp, mayonnaise, pesto, capers, onion, parsley, salt, pepper, onion powder, garlic salt and mustard. Mix thoroughly.

Spoon mixture into the egg white halves. Place one shrimp on top of each, and sprinkle with paprika. Keep refrigerated until ready to serve.

Source: Virginia Egg Council; first-place winner in 2012 Tasty Little Devils Recipe Contest, submitted by Carrie Rodgers of Fauquier County

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