Tag eggs

Deviled Eggs {2 ways}

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Southern Style Deviled Eggs
Ingredients:
12 hard-boiled eggs
1 Tbsp. Yellow or Dijon Mustard
3-4 Tbsp. Mayo
2 Tbsp. sweet or dill pickled relish (or do a mix of 1/2 dill and 1/2 sweet relish)
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
paprika for garnish (optional)

Directions:
Peel and cut 12 hard-boiled eggs in half. Lay them on a dish, plate, or any pan. Plop out yolks into a medium size bowl. Mash them up into fine crumbs. Add in all the other ingredients except paprika. Mix well then fill each egg half with the filling. Sprinkle paprika on top of each egg and transfer them to an egg dish. Cover with plastic wrap to chill before serving.

***The recipe can be halved to do only 6 boiled eggs.

Curried Deviled Eggs
Ingredients:
6 hard-boiled eggs (see note below)
2 tsp. Dijon Mustard
2 Tbsp. Mayo
1 Tbsp. sweet pickle relish
1/4 tsp. curry powder (use more if you like)
1/4 tsp. salt
1/8 tsp. black pepper
paprika for garnish (optional)

Directions:
Peel and cut 6 hard-boiled eggs in half. Use a plate to lay these on. Plop out yolks into a small bowl. Mash until fine. Add in other ingredients (You can switch sweet relish for dill pickle relish if you desire). Mix well and fill each egg half with filling. Sprinkle paprika on each egg and transfer to an egg dish to chill and serve. If you are making these the day before be sure to cover them with plastic wrap or store them in a covered container.

Note: These aren’t my best looking eggs. I was in a hurry so I just piled it on instead of filling them neater. At least I know they were very tasty because they were all gone in no time 😉

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Chicken Salad (for sandwiches)

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Classic Chicken Salad

Ingredients:
4 cups cooked and shredded chicken (or 2 cans of chunk chicken breasts)
1/4 medium yellow or white onion finely chopped (or use 1/4 tsp. onion powder)
1 stalk of celery finely chopped
3 hard-boiled eggs chopped
2/3-3/4 cup of Mayo
2 Tbsp. Sweet Pickle Relish
salt and white pepper to taste (or use 1 tsp. curry powder)

Directions:
If you are using canned chicken, drain and break up the chunks in a medium sized bowl. Finely chop up onion and celery. Add in the bowl along with the remaining ingredients. Stir together and pour into another container with a lid. Let chill for a few hours if using this to make sandwiches or use right away if you want to eat it with lettuce as a salad. I love eating it on top of crackers too. Another version we like:

Chicken Salad (w/fruit and nuts)

Ingredients:
4 cups cooked and shredded chicken (or 2 cans of chunk chicken breasts)
1 cup of red or green grapes cut in half (or diced apples)
1/4 cup onion finely chopped (or use 1/4 tsp. onion powder)
1/2 cup of celery finely chopped
2 hard-boiled eggs chopped
1/2 cup chopped pecans (or nut of choice but it can be omitted)
3/4-1 cup of Mayo (or your choice of a creamy replacement like plain Greek yogurt)
salt and white pepper to taste (or use 1 tsp. curry powder)

Directions:
If you are using canned chicken, drain and break up the chunks in a medium sized bowl. Cut grapes in half, and add to bowl. Chop onion and celery. Add in the bowl along with the remaining ingredients. Stir together and pour into another container with a lid. Let chill for a few hours if using this to make sandwiches or use right away if you want to eat it with lettuce as a salad. I love eating it on croissants.

Note: If you choose to use the Greek Yogurt, be aware that your salad may be more watery upon sitting in the fridge overnight.

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Tuna Salad (for sandwiches)

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Tuna Salad 

(quick and easy spread  for crackers, veggies, or for wraps/sandwiches)

Ingredients

2 cans of tuna

2-3 boiled eggs, peeled and chopped 

2 Tbsp. onion, diced (or 1 tsp. onion powder) 

1 Tbsp. of sweet and/or dill pickle relish (can dice up a few pickles instead)

1/3 cup Mayo (less or more if needed)

pinch of sugar (not needed if you’re using Miracle Whip)

Directions

Open and drain cans of tuna. In a medium bowl combine tuna, eggs, onion, pickle relish, Mayo, and sugar. Mix together and use it to eat with crackers or to make tuna salad sandwiches. Refrigerate any unused tuna salad in an airtight covered container.

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