CHARLOTTE, N.C. (QC Life) - As the Fourth of the July festivities begin, all that celebrating may make you and your company want some quick bites to eat.
Joining us in the kitchen today is Chef Lisa Brooks from Heart and Soul Personal Chef Service to give us some recipe ideas for deviled eggs.
The recipes she shares are for smoked salmon deviled eggs, candied jalapeño deviled eggs and pimento cheese deviled eggs. The ingredients for each and the instructions are down below. To follow along, to see how they came out or to learn more information about Heart and Soul Personal Chef Service, view the segment above.
Smoked salmon deviled eggs:
- A dozen large eggs, hair boiled and peeled
- 1/4 cup mayo
- 2 tablespoons cream cheese, softened
- 1 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- 4 ounces of cold smoked salmon
- 2 teaspoons dried or fresh dill
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- Extra dill for garnish
Candied jalapeño deviled eggs:
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- A dozen large eggs, hair boiled and peeled
- ¼ cup mayo
- 1 tablespoon butter, softened
- ¼ teaspoon turmeric
- ¼ teaspoon celery seed
- 4 ounces candied jalapeños, chopped
- 1 teaspoon honey
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Garnish with a candied jalapeño slice
Pimento cheese deviled eggs:
- A dozen large eggs, hair boiled and peeled
- ¼ cup mayo
- ¼ cup pimento cheese
- ⅛ teaspoon cayenne
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- Pimento for garnish
Instructions:
- Slice the peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl. Mash with a fork until crumbly.
- To the bowl with the egg yolks add the other ingredients and mix until well incorporated.
- Add a big spoonful of filling back into each egg white. Use a spoon or a pastry bag to pipe the filling in. Garnish, serve and enjoy!
Also read: Making blueberry muffin smoothies for National Blueberry Month
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