Deviled Eggs

INGREDIENTS

Green Chile and Cheese:

3 tablespoons minced canned green chilies

3 tablespoons mayonnaise

3 tablespoons shredded sharp Cheddar or Mexican blend cheese

1 teaspoon Mexican seasoning blend

1 teaspoon spicy brown mustard

Garlic salt to taste

Snipped fresh cilantro and green onion tops (optional toppings)

Bacon Cheddar:

¼ cup mayonnaise

2 tablespoons crumbled bacon or bacon bits, plus extra for topping

2 tablespoons shredded sharp Cheddar cheese

Brie and Thyme:

3 tablespoons each: cream of Brie and mayonnaise

1½ teaspoons chopped fresh thyme

½ teaspoon garlic salt

Freshly ground pepper to taste Snipped fresh chives and fresh thyme leaves (optional toppings)

Smoked Sea Salt:

¼ cup mayonnaise

1 teaspoon stone ground mustard

¼ teaspoon smoked sea salt Snipped fresh chives and chopped fresh parsley (optional toppings)

Sriracha:

3 tablespoons mayonnaise

2 teaspoons sriracha sauce

1 teaspoon spicy brown mustard

Garlic salt to taste Snipped fresh chives and chopped fresh parsley (optional toppings)

DIRECTIONS

  • Boil 6 free range eggs
  • Peel eggs and cut each in half
  • Scoop out yolks into a medium bowl and mash with ingredients listed below and sprinkle with toppings as desired. Here we have included topping suggestions: Green Chile and Cheese, Sun-Dried Tomato Parmesan, Bacon Cheddar, Brie and Thyme, Smoked Sea Salt, Sriracha and Chimichurri
  • Cover and chill until ready to serve