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Deviled Egg Flight

Prep: 1 hour
Makes: 30 deviled eggs

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Ingredients

Directions

Eggs

Place eggs in bottom of large pot; cover with water. Bring to a boil over medium heat. Reduce heat and simmer 1 minute; remove from heat and let sit 15 minutes. Remove eggs from pot and place on a platter. Cool 30 minutes or overnight in the refrigerator.

Peel eggs, slice in half. Remove yolks.  Place egg whites on platter and set aside. Divide yolks into 3 equal portions. Use 1 portion for each of the flavor variations below.

Smoked Salmon and Dill

Smash 1 portion of egg yolks with a fork until mixture resembles fine crumbs. Stir in capers, mayonnaise, lemon juice, cream cheese, mustard, salmon, red onion,  dill weed and black pepper. Mix thoroughly and divide equally between 10 reserved egg whites. Refrigerate a minimum 30 minutes prior to serving.  Garnish with small slice smoked salmon and additional dill weed, if desired.

Smoked Paprika and Anchovy

Smash 1 portion of egg yolks with a fork until mixture resembles fine crumbs. Stir in anchovies, mayonnaise, lemon juice, mustard, smoked paprika and garlic powder. Mix thoroughly and divide equally between 10 reserved egg whites. Refrigerate for a minimum of 30 minutes prior to serving. Garnish with additional smoked paprika and sprinkle with black pepper.

White Truffle Bacon

 Smash 1 portion of egg yolks with a fork until mixture resembles fine crumbs. Stir in bacon, mayonnaise, lemon juice, truffle oil, mustard, cheese, parsley, onion powder and black pepper. Mix thoroughly and divide equally between 10 reserved egg whites. Refrigerate a minimum of 30 minutes prior to serving. Sprinkle with reserved bacon.

 

 

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