Apron Free Cooking ~ Easy Cheesy Deviled Eggs
By Noel Lizotte
Easter is almost here. Since my daughter went to college, this year we’re not making any hardboiled colored Easter eggs at my house. That’s always been a family tradition, each child colored a dozen eggs. Then on Easter morning the great Easter Egg Hunt was on! I’m not going to miss hiding several dozen eggs in my living room this year.
I am the oldest of five children. Somewhere along the line, mom’s rule of one dozen boiled, colored and hidden eggs per child became a whole heck of a lot of eggs. Think about the simple math… 5 times 12 equals 60. That’s a lot of eggs to hide and find. That’s a lot of eggs to eat.
We developed a couple of recipes to use up the large quantity of eggs. You know, hard boiled eggs don’t keep forever. We had to eat all 60 of those eggs in fairly short order. We had the obligatory deviled eggs for Easter dinner. We had egg salad sandwiches in our lunches. We had chopped eggs on our salads at supper. We had hard boiled eggs for a snack.
As an adult, I’ve met people who relish deviled eggs. They had a special recipe they make to bring to family potlucks. They have secret ingredients. The even have a special deviled egg platter to place all the eggs on so they look extra pretty.
I’ve never had one of those pretty platters. My eggs just all sit on a regular dinner plate. This had turned out to be a bit hazardous at times, when the trip from refrigerator to dining room table took a sharp turn at the kitchen door. Hard boiled eggs are slippery little buggers. They also are not salvageable once they’ve landed on the floor. Good thing my dogs like eggs.
When my deviled eggs make it to the dinner table, people eat them up. I think it’s part of the Easter tradition, whether they like deviled eggs or not. My dad seems to enjoy the eggs. My nieces hadn’t been very enthusiastic about deviled eggs until I served the Easy Cheesy Deviled Egg recipe below. Now, my sister says they are fans of the deviled egg treat.
Easy Cheesy Deviled Eggs
12 large Eggs hard boiled
1/2 cup Cheddar Cheese shredded
1/2 cup Ricotta Cheese
3 teaspoons Yellow Mustard
1/2 cup Mayonnaise
Peel hardboiled eggs. Slice eggs in half. Place yolks in a bowl and whites on a plate. Using a fork, smash egg yolks into crumbly bits. Add mayonnaise, cheeses and mustard to yolks and mix well. Scoop spoonfuls of yolk mixture into cups of egg whites. Sprinkle with pepper or paprika to taste.
Approximate Nutritional Values: Servings 12. Amount Per Serving: Calories: 150, Total Fat: 11g, Cholesterol: 223mg, Sodium: 188mg, Total Carbs: 4g, Dietary Fiber: 0g, Protein: 9g.
Make it a meal: Serve beside your Easter ham and some green vegetables. This is a great side dish to bring to the next family potluck. Or, if you’ve got some left in the fridge, fold inside a piece of bread, instant egg salad sandwich!
If you want to make your eggs extra pretty, and you have one of those icing bags with the snazzy tips that bakers use, you can pipe the yolks into the eggs white cups. These always look so nice when I see them at potlucks. I don’t have any fancy baking equipment like that, so the best I can do is a teaspoon dollop in my eggs.
I read somewhere that a plastic zip top bag with the corner snipped off works almost as nicely as the icing bag. I may give that trick a try this Easter. If you try it, please let me know how it works out.