2020-04-01 Taste of Home

Tast y 10

WHAT’S

CRACKIN’?

Asian Deviled Eggs

Mix up 3 Tbsp. mayo, ¼ tsp. soy

sauce, ¼ tsp. ginger, ¹

₈ tsp. each

salt and pepper, and ¹

₈ tsp. chili

sauce. Top with chopped green

onion and black sesame seeds.

Italian Deviled Eggs

Stir together 3 Tbsp. mayo,

¼ tsp. each dried basil and oregano, and

¹

₈ tsp. each salt and pepper. Top with

Parmesan and fresh oregano leaves.

Curried Deviled Eggs

Stir up 3 Tbsp. mayo, 2 Tbsp.

hummus, ¹

₂ tsp. curry powder,

¹

₈ tsp. each salt and pepper, and a

dash cayenne. Top with toasted pine

nuts, cayenne and curry powder.

Hip, hip, hooray! It’s the Easter buffet!

Bring these twists on a classic and get

ready for a devilishly good time.

BUILD THESE

BITES!

Hard-boil 6 large eggs.

Cut in half. Remove yolks;

set aside egg whites and

4 yolks (save remaining

2 yolks for another use).

Mash the 4 yolks;

add mix-ins. Stuff

into egg whites.

Buffalo

Deviled Eggs

Combine 3 Tbsp. mayo,

2 Tbsp. blue cheese,

1 Tbsp. chopped celery,

1 tsp. Louisiana-style

hot sauce, and ¹

₈ tsp.

each salt and pepper.

Garnish with celery,

blue cheese bits

and hot sauce.

64 APRIL/MAY 2020 TASTEOFHOME.COM