July 17, 2010

Dijon-Deviled Eggs

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
  • a few leaves of fresh flat-leaf parsley, finely chopped, optional
  • freshly ground black pepper
  • salt, to taste
  • paprika, 

Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired. 

Makes 12 halves, 24 quarters. Recipe can be doubled.                                                                                          

Jalapeno Deviled Egg

Here is a different yet delicious twist for your easy deviled egg recipe ideas. The flavor is elegant and spicy so you can serve this as a unique side dish or as a tasty snack. What a fun and easy recipe!

6 hard boiled eggs chilled and peeled
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1 teaspoon chopped canned jalapeno peppers
1 teaspoon finely chopped chives
Hot pepper sauce dash to taste
Salt and pepper to taste

Remove the egg yolks from the chilled hard boiled eggs and place the yolks in a medium sized bowl
Mix together the yolks, Dijon mustard, mayonnaise, white wine vinegar, chopped canned jalapeno peppers, finely chopped chives, Hot pepper sauce, and salt and pepper
Fill the hard boiled egg halves with the mixture making a nicely rounded top
Sprinkle with paprika for color
Makes 12

Italian Deviled Egg

This is a wonderful easy deviled egg recipe to serve as a side for salads. This simple recipe also works great as a side for outdoor grilled meats such as steaks, pork chops, hot dogs, hamburgers, etc.

6 eggs
1/4 cup mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing
salt and pepper to taste
paprika for garnish

Slice the chilled hard boiled eggs in half lengthwise, remove the egg yolks, and place the yolks into a medium bowl
Mix the mayonnaise, spicy brown mustard, Italian dressing, and salt and pepper together
Fill the hard boiled egg halves with the mixture forming a nicely rounded top
Chill for 20
Garnish if desired and chill the deviled eggs for 20 minutes before serving
Makes 12

Worcestershire Deviled Eggs

6 boiled eggs (chilled)
1/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1 teaspoon vinegar
3/4 teaspoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Peel the chilled hard boiled eggs
Carefully cut the eggs in half lengthwise
Remove yolks and place them in a bowl
Mash the yolks with a fork
Combine and mix the yolks with mayonnaise, vinegar, mustard, salt,
pepper and Worcestershire sauce
Fill the egg white halves evenly with the mixture
Sprinkle with paprika for color
Top with your favorite toppings
Makes 12

Mexican Deviled Eggs

This tasty deviled eggs recipe has a spicy, cheesy, south of the border flavor. A simple recipe which we have found works great when sliced and served with lettuce as a unique taco salad.

6 boiled eggs (chilled)
1/3 cup sour cream
1/3 cup shredded Mexican (taco) cheese
3 tablespoons finely chopped green onions
Canned chopped green chili's
Paprika for color

Peel the chilled boiled eggs
Carefully cut the eggs in half lengthwise
Remove yolks and place them in a bowl
Mash the yolks with a fork
Combine and mix the yolks with sour cream, cheese and onions
Fill the white halves evenly with the mixture
Garnish with canned chopped green chili's (optional)
Sprinkle with paprika for color (optional)
Makes 12

Deviled Ham Stuffed Egg

8 ServingsPrep: 15 min. + chilling
  • 8 hard-cooked eggs
  • 1/4 cup deviled ham spread
  • 1/4 cup finely chopped green onions
  • 1/4 cup sweet pickle relish
  • 1/3 cup finely chopped celery
  • 1/3 cup mayonnaise
  • 1 teaspoon prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika
  • Slice eggs in half lengthwise; remove yolks and set whites aside. In
  • a small bowl, mash yolks with a fork. Add the next eight
  • ingredients; mix well. Stuff or pipe into egg whites. Refrigerate
  • until serving. Sprinkle with paprika. Yield: 8 servings.

Smoked Paprika Roasted Chicken

Smoked Paprika Roasted Chicken


2 Tbsp smoked paprika
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp softened butter
2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
1/2 teaspoon pepper
1 whole 4-5 pound roasting chicken


1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick).
2 Mix together the paprika, honey, lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.
3 Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh.

Chicken Marinara

Chicken Marinara


8 Tbsp olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half
3/4 cup grated mozzarella cheese


1 Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside.
2 Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.
3 Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on a microwave-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Microwave on high heat for 10-20 seconds, just until the cheese has melted.
Makes 6 servings.