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Crab Stuffed Deviled Eggs

Crab Stuffed Deviled Eggs
Yields 12
Be the life of the holiday party by bringing these decadent Crab Stuffed Deviled Eggs via Incredible Egg.
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Ingredients
  1. 12 hard-cooked EGGS, peeled
  2. 1 can (8 ounces) white lump crabmeat, drained, flaked
  3. 1/3 cup mayonnaise
  4. 2 tbsp. chopped fresh dill
  5. 2 tsp. lemon pepper
  6. 2 tsp. Dijon mustard
  7. 1 tsp. prepared horseradish
  8. Additional fresh dill, optional
Instructions
  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
  2. ADD crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. MIX until blended.
  3. DIVIDE yolk mixture evenly between egg whites.
  4. SPRINKLE top of each filled egg white with additional fresh dill before serving.
Notes
  1. 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.
  2. 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.
  3. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. 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.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Chirp, Chirp Deviled Eggs

Chirp, Chirp Deviled Eggs
Serves 6
If your kids get excited about going on Easter Egg hunts, they’ll definitely be eager to try these adorable baby chick deviled eggs.
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Ingredients
  1. 6 hard-boiled Rosemary Farm eggs
  2. 3 tablespoons light mayonnaise
  3. 3 tablespoons finely diced orange bell pepper or 3 tablespoons peeled and shredded carrot
  4. 1 teaspoon honey mustard
  5. ⅛ teaspoon salt
  6. A few pinches of pepper
  7. Decorations: orange bell pepper or cooked carrot, sliced black olives, fresh dill or parsley (optional)
Instructions
  1. Cut the eggs in half, lengthwise. Carefully remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
  2. Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half.
  3. To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.
Notes
  1. If you don’t have olives, use cooked green peas or halved black beans for the eyes.
  2. -- Nutrition Information --
  3. Serving size: (2 halves) Calories: 100 Fat: 7g Saturated fat: 1.5g Sodium: 170mg Fiber: 0g Protein: 6g
Adapted from Meal Makeover Moms
Adapted from Meal Makeover Moms
Rosemary Farm https://www.rosemaryfarm.com/
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Pepperoni Pizza Deviled Eggs

Pepperoni Pizza Deviled Eggs
Slices of pepperoni top deviled eggs for a fun, kid-friendly appetizer. The classic yolk mixture gets an Italian update with shredded mozzarella and fresh basil.
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Ingredients
  1. 12 Large Rosemary Farm Eggs
  2. 1/3 Cup Mayonnaise
  3. 1/3 Cup Shredded Mozzarella
  4. ¼ Cup Diced Tomatoes
  5. 2 Tablespoons Chopped Basil
  6. Sliced Pepperonis for Topping
Instructions
  1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
  2. Drain the eggs and run under cold water. Peel and halve each egg lengthwise. Scoop out the yolks.
  3. Mash the yolks with 1/3 cup mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons of chopped basil.
  4. Spoon into the egg whites; top with sliced pepperoni.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
Rosemary Farm https://www.rosemaryfarm.com/
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Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Rosemary Farm eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Adapted from Joy in Every Season
Rosemary Farm https://www.rosemaryfarm.com/
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Butternut Squash & Bacon Deviled Eggs

Butternut Squash & Bacon Deviled Eggs
Yields 12
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Ingredients
  1. 1 small butternut squash (.75 to 1 pound)
  2. 6 large eggs
  3. 2 tablespoons mayonnaise
  4. ⅛ teaspoon cayenne, plus more for sprinkling
  5. ⅛ teaspoon salt
  6. ⅛ teaspoon nutmeg
  7. 2 slices of cooked bacon, crumbled
Instructions
  1. Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
  2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
  3. Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
  4. Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
  5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
  6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.
Adapted from Snixy Kitchen
Adapted from Snixy Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
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Crab Deviled Eggs

Crab Deviled Eggs
Serves 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 12 hard-cooked eggs
  2. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  3. 1/2 cup mayonnaise
  4. 1 green onion, finely chopped
  5. 1 tablespoon finely chopped celery
  6. 1 tablespoon finely chopped green pepper
  7. 2 teaspoons Dijon mustard
  8. 1 teaspoon minced fresh parsley
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon pepper
  11. 3 dashes hot pepper sauce
  12. 3 dashes Worcestershire sauce
  13. Additional minced fresh parsley
Instructions
  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
  2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.
Adapted from Hungry Forever
Adapted from Hungry Forever
Rosemary Farm https://www.rosemaryfarm.com/
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Barbecue Deviled Eggs

Barbecue Deviled Eggs
Yields 24
If you’ve been tasked with bringing deviled eggs to a 4th of July get-together, spice up your recipe with these barbecue deviled eggs.
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Ingredients
  1. 12 large eggs
  2. 1/4 cup mayonnaise
  3. 1/3 cup finely chopped smoked pork
  4. 1 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1/8 teaspoon hot sauce
  8. Garnish: paprika
Instructions
  1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  2. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
  4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Notes
  1. *If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue-like flavor.
Adapted from The Williamson Source
Adapted from The Williamson Source
Rosemary Farm https://www.rosemaryfarm.com/
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French Onion Dip Deviled Eggs

French Onion Dip Deviled Eggs
Serves 12
Kick up your classic deviled eggs a notch with these creamy French Onion Dip Deviled Eggs. Packed full of caramelized onion, this party food will disappear in no time.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 6 large eggs
  2. 1 tablespoon olive oil
  3. 1 cup diced Vidalia Onion
  4. 1/4 cup sour cream
  5. 2 tablespoons mayonnaise
  6. 1 teaspoon lemon juice
  7. 1/8 teaspoon garlic powder
  8. 1/8 teaspoon salt
  9. 1/8 teaspoon Worcestershire sauce (optional - leave out if vegetarian)
  10. Chopped chives, for garnish
Instructions
  1. Place the eggs in a large saucepan and cover with an inch or two of water. Bring to water to a full rolling boil over high heat. Turn off the heat and keep the pan on the hot burner. Cover and let sit for 10 minutes. Remove the eggs from the pan and run under cold water. Cool to room temperature then peel.
  2. Meanwhile, add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 15-20 minutes or until brown and caramelized.
  3. Cut the eggs in half and place the egg yolks in a large bowl. Add the sour cream, mayonnaise, lemon juice, garlic powder, salt, and Worcestershire sauce. Beat until smooth. Stir in the onion.
  4. Fill each egg half with filling. Top with chives. Store in an airtight container in the refrigerator for up to 3 days.
Adapted from www.chocolatemoosey.com
Adapted from www.chocolatemoosey.com
Rosemary Farm https://www.rosemaryfarm.com/
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Guacamole Deviled Eggs

Guacamole Deviled Eggs
Yields 24
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Ingredients
  1. 12 large eggs, hard boiled
  2. 1 medium avocado
  3. Juice from 1/2 lime
  4. 1 teaspoon minced red onion
  5. 1 Tablespoon diced tomato
  6. 1 Tablespoon chopped fresh cilantro, plus more for garnish
  7. Kosher salt and freshly ground pepper, to taste
Instructions
  1. Peel the hard boiled eggs and cut eggs in half lengthwise. Add two of the egg yolks to a medium bowl; discard the remaining yolks. Add avocado and mash with a fork or potato masher. Gently stir in lime juice, red onion, tomato, cilantro, salt and pepper. Adjust seasonings to taste.
  2. Place egg halves on a platter and scoop guacamole evenly into each halve. Sprinkle with a little additional chopped cilantro and serve.
  3. Enjoy!
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus

Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
Yields 18
Never have you ever had deviled eggs like this before.
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Ingredients
  1. 2 heads garlic
  2. 18 large eggs
  3. 10 slices thick-cut bacon
  4. 10 asparagus spears, woody stems removed
  5. 1 pinch each of salt, pepper and garlic powder
  6. 1/2 cup mayonnaise
  7. 1/4 cup plain greek yogurt (full fat!)
  8. 1 1/2 tablespoons dijon mustard
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 ounces blue cheese, crumbled
  12. 1/2 teaspoon smoked paprika
  13. 2 tablespoons fresh chives
Instructions
  1. Preheat the oven to 350 degrees F. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place it in the oven to roast for 45 to 60 minutes. You want the cloves to be caramely and golden. Remove the garlic and unwrap it, allowing it to cool until you can touch it. You can do this a day or two ahead of time if you'd like!
  2. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  3. While the eggs are cooling, heat a large skillet over medium-low heat and cook the bacon until crisp and all the fat is rendered. Place the bacon on a paper towel to drain the grease. Keep 1 to 2 tablespoons of the grease in the skillet (reserve the rest!) and throw the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, just until slightly softened. Turn off the heat.
  4. After 30 minutes, peel the eggs and place them on a paper towel. Slice off a TINY piece of the fat bottom of the egg so it can "stand up." Slice off the upper 1/2 of the egg to reveal the yolk (occasionally you might have to slice off more or less, it just depends). Gently scoop the yolk out of each egg with a small spoon, fork or knife, trying not to destroy the white in the process. This can be difficult, so do it patiently and gently.
  5. Add the bacon slices to a food processor and pulse until it is in crumbles. It may stick together and be paste-like, which is fine because it will stick to the eggs better! Remove the bacon and place it in a bowl. Do NOT clean out the food processor! Add the egg yolks, mayo, yogurt, mustard, salt, pepper, and roasted garlic cloves (squeeze them out of the bulb) to the food processor. Add in a drizzle of reserved bacon grease if you have it, like 1 to 2 teaspoons. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbs. Slice the asparagus in half if needed (you'll need to cut it to get 18 pieces and I recommend doing it AFTER cooking) and stick it down in the eggs. Sprinkle on smoked paprika! Sprinkle on chives! Serve it. Eat it. Done.
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon & Cheddar Deviled Eggs

Bacon & Cheddar Deviled Eggs
Serves 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 14 HARD-BOILED EGGS
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 Tbsp. chopped fresh chives OR green onion tops
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped 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.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. 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.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-boiled 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.
  5. Hard-boiled egg storage time: In the shell, hard-boiled 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.
  6. 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.
  7. 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.
Adapted from Incredible Edible Egg
Adapted from Incredible Edible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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