So around here we have hard boiled eggs rather often (yay chickens!) and frankly we’ve been known to dye eggs year round (yay after Easter sales!). But I’ve been experimenting with a couple different recipes and thought since it’s the time of year to eat your Easter eggs, I’d share them with you.
The first is a tangy twist on the traditional recipe. This one came from my aunt. She always used pickle juice and it was a habit I picked up. I’ve swapped it out for apple cider vinegar, because that’s my favorite to use in cooking, though I’m going to be making some deviled eggs this afternoon and I’ll probably be using the mixed brine from my pickled eggs that I currently have some cucumbers in. We’ll see how it tastes.
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Tangy Traditional Deviled Eggs
Instructions
1. Cut the eggs in half and cut them. Dump the yolks into a bowl and mash with a fork.
2. Add the apple cider vinegar or pickle brine and mayo. Mix to desired wetness
3. Scoop the yolk mixture into the egg halves.
4. Sprinkle paprika on top to taste.
This next recipe I found while searching online. I’ve adjusted it a bit, made it simpler, and it’s a nice spicy buffalo taste. The next time you have to bring something to the tailgate, perhaps these would be a nice complement to the wings.
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Buffalo Deviled Eggs
Though I have an egg cooker that makes 16 eggs, you are welcome to use a full dozen, or 16 eggs. Just adjust the ingredients accordingly.
Instructions
1. Slice the eggs in half. Dump the yolks into a bowl. Mash with fork.
2. Mix in the wing sauce and mayo to taste. You can cut back on the mayo and add more wing sauce if you prefer them to be spicier.
3. Scoop the yolk mixture into the egg halves.
Refrigerate and enjoy.
