Did you know November 2nd is Deviled Egg Day? It’s hard to forget one of the best days of the year! In order to celebrate, we wanted to share with you some of our favorite deviled egg recipes! Enjoy!

Basic Deviled Eggs

from (http://www.myrecipes.com/recipe/basic-deviled-eggs)

Ingredients

6 large eggs $

2 tablespoons mayonnaise $

1 1/2 tablespoons sweet pickle relish

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash of pepper

Garnish: paprika

Preparation

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

Deviled Eggs With A Flair

Prep. Time: 15 minutes

Makes: 12 servings, 2 filled egg whites each

Ingredients:

12 hard-cooked eggs, peeled

4 ounces soft goat cheese, at room temperature

1/3 cup mayonnaise

3 tablespoons minced gherkins OR cornichons

1 tablespoon Sriracha sauce

2 teaspoons Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon onion powder

2 ounces prosciutto, chopped into small pieces

2 teaspoons chopped fresh chives

Ingredients:

1. SLICE eggs lengthwise in half.  REMOVE yolks; place in a medium bowl.
2. ADD goat cheese, mayonnaise, gherkins, Sriracha sauce, mustard, garlic salt and onion powder.  MASHuntil well blended.
3. DIVIDE yolk mixture evenly between egg whites.
4. SPRINKLE top of each filled egg white with some of the prosciutto and chives before serving.

VARIATION:

Add prosciutto and chives to the yolk mixture, and serve as a spread with crackers.

TIPS:

• Very fresh eggs can be difficult to peel.  To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.  This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

• To hard-cook eggs:  PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.  LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
• Hard-cooked eggs are easiest to peel right after cooling.  Cooling causes the egg to contract slightly in the shell.
• To peel a hard-cooked egg:  Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Nutrition information per serving (2 filled egg whites): 144 calories; 10g total fat;

4g saturated fat; 2g polyunsaturated fat; 3g monounsaturated fat;195mg cholesterol;

384mg sodium; 4g carbohydrate; 0g dietary fiber; 10g protein; 379.3 IU Vitamin A;

45.2 IU Vitamin D; 23.7mcg folate; 39.4mg calcium; 1mg iron; 149.3mg choline.

This recipe is an excellent source of Protein and Choline; and a good source of Vitamin D.

Bacon & Cheddar Deviled Eggs

Prep Time:   30 minutes

Cook Time:  none

Makes:           24 appetizers

1. CUT eggs lengthwise in half.  REMOVE yolks to medium bowl.  RESERVE 24 white halves.  Finely CHOPremaining 4 white halves.
2. MASH yolks with fork.  ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well.  ADDchopped egg whites, bacon, cheese and chives; mix well.
3. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.

• Deviled eggs can be made up to 12 hours ahead.  Refrigerate, covered.
• Very fresh eggs can be difficult to peel.  To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.  This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
• Hard-cooked eggs are easiest to peel right after cooling.  Cooling causes the egg to contract slightly in the shell.
• To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.
• Hard-cooked egg storage time:  In the shell, hard-cooked eggs can be refrigerated safely up to one week.  Refrigerate in their original carton to prevent odor absorption.  Once peeled, eggs should be eaten that day.
• No-mess method:  Combine filling ingredients in 1-quart plastic food-storage bag.  Press out air and seal bag.  Press and roll bag with hand until mixture is well blended.  Push filling toward bottom corner of bag.  Snip off about 1/2-inch of corner.  Squeeze filling from bag into egg whites.
• Picnic or tailgate tip:  Prepare filling in plastic bag, as above.  Carry whites and yolk mixture separately in cooler.  Fill eggs on the spot, pressing filling out of snipped corner of bag.

Deviled Eggs With Legs

Prep Time: 10 Minutes

Cook Time: 5 minutes
Makes: 1 serving

6 Hard Cooked Eggs, peeled
2 tablespoons mayonnaise
1 teaspoon mustard
1 tablespoon sweet pickle relish
1 freezer quart size zip top plastic bag
Paprika, to taste

HERE’S HOW

1. CUT hard cooked eggs in half; remove yolks. Set whites aside.
2. PLACE yolks in bag and crush by hand.
3. ADD mayonnaise inside bag; add any optional ingredients at this time.
4. PRESS out air. CLOSE bag. KNEAD until contents are thoroughly blended.
5. PUSH contents towards corner of bag. SNIP about ½ inch off corner of bag.
6. SQUEEZING bag gently, fill reserved whites with yolk mixture. CHILL to blend flavors.

INSIDER INFORMATION

Try adding ¼ cup Salsa and ¼ cup finely shredded cheddar or jalapeno cheese.
Make them your way by and adding between 2 to 4 tablespoons of your favorite add-in – chopped ham, seafood, vegetables, nuts, or diced pickled jalapeño peppers in place of pickle relish. Apples and bacon or celery, onion and crabmeat are two popular combinations.