What do you do with your eggs after the Easter egg hunt? Here are three flavor-packed ideas:
Bacon Jalapeño Deviled Eggs - An often requested recipe party pleaser
Smoked Salmon & Egg Salad Sandwiches - A family recipe of Norwegian heritage
Deviled Eggs with Candied Bacon - With a kick of mustard powder that gives a horseradish vibe
Take note:
If you haven't tried steaming your eggs, check out our favorite process for hard boiling eggs that turn out EASY TO PEEL! These instructions haven't let us down yet and we highly recommend.
If you leave your eggs from the hunt out for more than two hours, they should not be eaten. For more info, please visit the USDA website.
We recommend the following three wines which pair well with all three egg dishes, so take your pick!
Read on for each recipe...
Bacon Jalapeño Deviled Eggs
This is an often-requested recipe by our friend and home chef Tanya Miller - who also happens to make the seasoning salts you may have received in your club allocation (or purchased in-store), is a tasting room associate at Gård Woodinville, AND is the sister of our Marketing Director, Jen. That's a lot of credentials, isn't it? Whew. The point is, she wears a lot of hats and she wears them well.
Makes 24 deviled egg halves (serves 8-12)
Ingredients:
12 large eggs, hardboiled, peeled and rinsed
1/2 lb bacon, cooked and crumbled
1/2 c mayonnaise
1 Tbsp distilled white vinegar
1/2 tsp mustard (or to taste)
1/4-1/2 tsp kosher salt
pepper to taste
1 Tbsp chives, chopped
1 jalapeño, very thinly sliced
Instructions:
Slice eggs in half lengthwise and gently scoop out yolks into a large bowl. Set whites aside. TIP: For a super clean cut, dip your knife in hot water or rinse after slicing each egg.
Set some bacon aside for garnish. To yolks, add mayonnaise, vinegar, mustard, majority of chopped bacon, salt and pepper. With the back of a fork, mash mixture until desired consistency. Fill the egg whites with a spoon, a zip top bag (with a half inch snipped off one corner), or a piping bag.
Arrange eggs on a platter and top with one slice of jalapeño, bacon and chives. Cover lightly and chill in fridge up to 24 hours before serving.
Serve and enjoy!
Smoked Salmon & Egg Salad Sandwiches
This is a family recipe of Norwegian heritage. Jen and Tanya's grandmother Vivian and her sisters used to make these for parties and celebrations when their mom was a child and seventy+ years later, the family still makes and love them!
Jen sticks with the traditional - soft baguette, standard egg salad, smoked salmon on top + a little dill), while Tanya prefers to zhuzh it up with extra herbs and toasted bread! (Had to look up how to spell zhuzh, btw. Did you have any idea?) Anyway, both are delicious!
Makes 24 deviled egg halves (serves 8-12)
Ingredients:
12 large hard boiled eggs, peeled and rinsed
½ c mayonnaise
½ teaspoon yellow mustard (or to taste)
1/4-1/2 tsp salt
freshly ground pepper
1 Tbsp dill, chopped
1 Tbsp chives, chopped
Smoked salmon
Bread of choice, sliced (such as baguette or crusty wheat bread, toasted or untoasted are both delicious – if full-size loaf bread, can cut into halves or quarters if desired)
Instructions:
Chop egg yolk and whites together to about a quarter inch dice. Add mayonnaise, mustard, salt and pepper stir to combine. (Can cover and chill up to 3 days.)
Spread an even layer of egg mixture on bread (about 1 Tbsp for baguette or quartered full-size bread). Top with a thin slice of smoked salmon and garnish with chives and/or dill.
Cover lightly and chill in refrigerator for up to 1-2 hours.
Serve and enjoy!
Deviled Eggs with Candied Bacon
For this last recipe we thought it would be fun to bring a touch of southern flair to y'all. Recipe from the very talented Joanna Gaines's cook book Magnolia Table.
Makes 24 deviled egg halves (serves 8-12)
Ingredients:
12 large eggs, hardboiled, peeled and rinsed
1/2 lb bacon
1/4 cup packed light brown sugar
1 Tbsp distilled white vinegar
1/2 c mayonnaise, preferably Hellmann’s
2 Tbsp dill relish
1 tsp mustard powder
1 Tbsp fresh dill, minced + sprigs for garnish (optional)
1 Tbsp chives, minced + chopped chives for garnish (optional)
1 Tbsp sweet paprika (optional)
Instructions:
Preheat the oven to 375°F and line a rimmed baking sheet with foil. Place bacon on sheet pan, sprinkle with brown sugar on each side, and pat it in lightly. Bake until crispy, 14 to 16 minutes. Let cool.
Meanwhile, slice eggs in half lengthwise and gently scoop out yolks into a large bowl. Set whites aside.
To yolks, add mayonnaise, relish, dill, vinegar, chives, mustard powder, and ¼-1/2 tsp kosher salt. Mix well, mashing the yolks with the back of a fork until desired consistency. Fill the egg whites with a spoon, a zip top bag (with a half inch snipped off one corner), or a piping bag.
Chop the candied bacon, and generously top the eggs with it. If desired, sprinkle herbs on top and/or dust with paprika for garnish.
Arrange eggs on a platter. Cover lightly and chill in fridge up to 24 hours before serving.
Serve and enjoy!