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April 22, 2019

April Recipe of the Month: Artisan Deviled Eggs

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Easter has come and gone and now you might be left wondering what to do with all those left over dyed Easter eggs! Here are 3 of our favorite deviled eggs recipes! Sure to tickle your taste buds. Tarragon Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon minced gherkins pickles
  • 1 tablespoon minced shallots
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons of minced fresh tarragon
  • salt and pepper to taste
  • microgreens to garnish
Curried Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground mustard
  • salt and pepper to taste
  • 1 tablespoon diced green onions
  • 4 teaspoon of mango chutney for garnish
Sriracha Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1-2 tablespoons of Sriracha to taste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon sugar
  • salt and pepper to taste
  • black sea salt to garnish
Remove shells from eggs and slice open length wise. Remove the yolks into a small bowl and save the whites for later. Using a food processor or blender, blend together yolks and remaining ingredients. Using a pastry bag and a star tip (I like to use 2110 tip—very large star tip—as it makes the prettiest fillings), pipe the egg yolk mixture into your egg whites and garnish. Enjoy!

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