Three Deviled Eggs Recipes

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FOR THE BASIL PESTO

- 6 whole eggs (makes 12 deviled eggs)
- 1 tablespoon mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
- 1/4 cup basil pesto
- salt & pepper to taste
FOR THE STANDARD

- 6 whole eggs (makes 12 deviled eggs)
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)

FOR THE GUACAMOLE

- 6 whole eggs (makes 12 deviled eggs)
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 ripe avocado
- 2 tablespoons minced cilantro
- 1 serrano pepper, minced (seeds removed)
- salt & pepper to taste

INSTRUCTIONS

For each recipe, place eggs in kettle and cover with one inch of water. Place on stove and bring to a simmer. Cover eggs and turn the burner to the lowest setting for 12 minutes.

Remove eggs from heat, pour off hot water and run under cool water for several minutes to stop the cooking.

If hard cooking the day before, place eggs in the refrigerator until ready to proceed.

Crack each egg's shell by gently tapping on the counter. Under running water, remove the shell.

To make deviled eggs, carefully slice eggs in half lengthwise and gently remove the yolk.

Mash yolks in a bowl into a paste.

Add mayonnaise and sour cream and mix until smooth.

Add remaining ingredients and taste for any salt and pepper needed. Each addition could have a different taste profile and affect the amount of salt and pepper needed.

Spoon or pipe into egg whites. If desired, garnish with pine nuts, smoked paprika, or cilantro.

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