Since I made guacamole (the avocado I had was on the verge of turning to over ripened mush) and this plate had a center well for a dip, I served it as well. My wife made three different kinds of deviled eggs this time.
This is the classic one.
2 tbs of Greek yogurt
1 tbs mayonnaise
1 tsp Worcestershire sauce
1 tsp mustard
a sprinkle of onion salt to taste
stuffed olive for garnish
Lightly season all the egg whites with salt. Mix all the ingredients into the mashed egg yolk, then put mixture back into egg white
This is one with Sriracha hot sauce garnished with smoked paprika (not cayenne pepper).
2 tbs of Greek yogurt
1 tbs mayonnaise
1 tsp Sriracha (or to taste)
smoked paprika to garnish
Lightly season all the egg whites with salt. Mix all the ingredients into the mashed egg yolk, then put mixture back into egg white
This one is with guacamole garnished with a cilantro leaf.
2 tbs of Greek yogurt
1 tbs mayonnaise
2 tbs of guacamole
cilantro leaf for garnish
Lightly season all the egg whites with salt. Mix all the ingredients into the mashed egg yolk, then put mixture back into egg white
This plate may have been perfect for a party but we were not going to have one. Obviously it was too much to eat in one sitting so we came up with a way to cover and save the eggs in the refrigerator. My wife found out that we had a small stainless steel bowl which perfectly fit the center well . This covered the guacamole in an air tight way and gave the dish some height so that we could cover the entire plate with plastic wrap without toughing the deviled eggs. So we enjoyed our deviled eggs two (halves) at a time for the next few days.
Although this is such an old fashioned appetizer, we learned it is making a comeback with some fancy twists. Ours were not fancy but we like them very much. Actually we liked the original and classic one with mayo, onion salt and Worcestershire sauce the best. The taste of deviled eggs evoked the nostalgia of humid summer days and family picnics (for my wife).
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