Deviled Eggs x3

Smokey Bacon and Cheddar Deviled Eggs

8 Large Hard-Cooked Eggs, peeled

1/3 cup Blue Plate Mayonnaise

1 tsp Yellow Mustard

1 1/2 tsp Honey

1/4 teaspoon Salt

1/4 tsp Black Pepper, freshly ground

1 Tbl Fresh Chives, slice very thin, divided

3 strips Bacon, good quality, cooked until crisp and chopped fine

2 Tbl  Sharp Cheddar Cheese, finely shredded

Creole Crabmeat Deviled Eggs

8 Large Hard-Cooked Eggs, peeled

2 Tbl Blue Plate Mayonnaise

2 tsp Creole Mustard

1 Tbl Lemon Juice, freshly squeezed

1/8 tsp Creole Seasoning

1/4 tsp Hot Sauce

1 Tbl Pimento, very finely chopped and patted dry

2 tsp Red Onion, very finely minced

1/3 pound Lump Crabmeat, picked thoroughly to remove shells and cartilage

2 tsp Chopped Parsley

Spicy Deviled Eggs

8 Large Hard-Cooked Eggs, peeled

1 Tbl Blue Plate Mayonnaise

2 Tbl Sour Cream

1 tsp Dijon Mustard

1 tsp Horseradish

1/2 tsp Dry Mustard

1 tsp White Wine Vinegar

1/8 tsp Cayenne Pepper

1/8 tsp Black Pepper, freshly ground

1 tsp Fresh Jalapeño, seeds removed and chopped fine

1 Tbl Dill Pickle, chopped fine

1 tsp Sweet Pickle Relish

2 Tbl Green Onion, very thinly sliced

1/2 tsp Creole Seasoning

For the hard-boiled eggs:

Place 24 eggs in a large pot. Add cool water, enough to cover the eggs by two inches. Add one tablespoon of salt to the water. Place the pot on high heat and cook for 20 minutes. Drain the water from the eggs and cover completely with ice water. Peel eggs once they are cool enough to handle. Store covered and refrigerated if they are not going to be used immediately.

Smokey Bacon and Cheddar Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork and smash the yolks together with the Blue Plate Mayonnaise, yellow mustard, honey, salt, black pepper, and half of the chives. Once the mixture is smooth, fold in the bacon and cheese. Fill each half of the egg whites with the yolk mixture and garnish each one with the remaining chives. Cover and refrigerate until ready to serve.

Yield:16 pieces

Creole Crabmeat Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork and smash the yolks together with the Blue Plate Mayonnaise, Creole mustard, lemon juice, Creole seasoning, and hot sauce. Once the yolk mixture is smooth, fold in the pimento, red onion and crab meat.

Fill each half of the egg whites with the yolk mixture and garnish each one with the chopped parsley. Cover and refrigerate until ready to serve.

Yield:16 pieces

Spicy Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork to smash the yolks and mix with the Blue Plate Mayonnaise, sour cream, Dijon, horseradish, dry mustard, vinegar, and cayenne until smooth. Add jalapeño, dill pickle, relish, and green onions. Fill each half of the egg whites with the yolk mixture and garnish each one with the Creole seasoning. Cover and refrigerate until ready to serve.

Yield:16 pieces