Ingredients
- GREEK:
- 1/4 cup feta cheese
- 6 large kalamata or ripe olives, pitted and chopped, about 1/4 cup
- 1/4 cup mayonnaise
- garnish with lemon slices, olive slices and oregano sprigs, if desired
- FRENCH:
- 1/4 cup chopped cooked spinach, well drained
- 1/4 cup Brie cheese, diced
- 1/4 cup mayonnaise
- garnish with chopped tomatoes, if desired
- MEXICAN:
- 1/4 cup salsa
- 1/4 cup Cheddar or Jalape?o cheese, finely shredded
- 2 tablespoons mayonnaise
- Garnish with chili powder, cilantro sprigs, and additional cheese, if desired
- ITALIAN:
- 1/4 cup prosciutto, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- garnish with parsley sprigs, basil leaves and additional prosciutto, if desired
- ASIAN:
- 1/2 cup soy sauce
- 1/4 cup of dark soy sauce
- 1/4 cup of brown sugar
- 1 cup of mirin
- 3/4 cups of cold water
- 2 garlic cloves
- 1/2 inch piece of ginger, sliced
- 1 1/2 – 2 Tablespoons of white miso
- 1/4 cup of mayonnaise
- 1/4 tsp honey
- 1/4 teaspoon of pepper
- For garnish: finely chopped green onions or sesame seeds
Directions
Tip: When transporting deviled eggs, put filling in sealable plastic bag and carry whites separately; when you?re ready to serve, snip corner of bag and fill eggs. You can carry garnishes in another plastic bag.
from the Ohio Poultry Assoc. Columbus, Ohio
For the Asian version, hard boil your eggs and peel the day before. While cooking mix the first 7 ingredients in a bowl with a lid. Peel the eggs and placed the peeled eggs in the bowl to marinate overnight.
For each version, cut 6 hard-cooked eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with fork. Choose one of the following four ethnic variations. Stir in selected ingredients and mix well. Spoon about 1 tablespoon yolk mixture into each reserved white half. Chill to blend flavors.
