Easter is less than a week away, and I've got two more fabulous recipes for you to whip up for your Easter celebration! First up - Buffalo Blue Cheese Deviled Eggs
. These are a twist on traditional deviled eggs, with a touch of heat and the tang of blue cheese. If you like hot wings, you will love these deviled eggs.
[Funny story: I cannot make hard-boiled eggs for the life of me. Seriously. Over the course of the last few months, I tried making hard-boiled eggs on three separate occasions. They either were gooey on the inside, or completely overcooked. My solution? The pre-made hard-boiled eggs in a bag. They make life so much easier!]
To make the deviled eggs, start by cutting all your hard-boiled eggs in half, and removing the yolks to a bowl. Mash the yolks up with a bit of buffalo sauce, chopped pickles, green onions, mayonnaise, and blue cheese. Spoon it back into the egg halves, or get fancy with a ziploc bag and pipe it in. Top them with additional hot sauce and blue cheese for garnish.
Second recipe for the day - Compound Herb Butter
. This is a super simple way to jazz up your butter to serve with fresh-baked bread. Simple combine softened butter with a combination of minced fresh herbs - basil, thyme, and dill. Add some minced garlic, salt, and pepper, and you've got quite the tasty spread!
We spread it on a loaf of Italian bread from the Chief bakery, and it was delicious. It'd be great on dinner rolls, too. Or even on the outside of a grilled cheese sandwich. It also keeps really
well in the fridge, for several weeks. Happy wishes for a smooth and stress-free Easter dinner! :)
Buffalo Blue Cheese Deviled Eggs
: 20 appetizers
- 10 hard-boiled eggs
- 2 green onions, finely chopped
- ⅓ cup finely chopped dill pickles
- ½ cup mayonnaise
- salt & pepper, to taste
- 1½ tablespoons hot sauce
- ½ cup blue cheese crumbles, divided
Slice each egg down the center lengthwise; remove cooked yolks to a bowl. Mash yolks with green onion, pickles, mayonnaise, salt, pepper, hot sauce, and 1/4 cup blue cheese. Spoon filling back into cooked egg whites. Garnish with remaining 1/4 cup blue cheese and a drizzle of hot sauce.
adapted from Lauren's Latest
Compound Herb Butter
: 1/2 cup
- ½ cup unsalted butter, softened to room temperature
- 2 teaspoons minced garlic
- 1 tablespoon fresh basil, finely minced
- 1 teaspoon fresh dill, finely minced
- 1 teaspoon fresh thyme, finely minced
- ½-¾ teaspoon kosher salt
- ¼-½ teaspoon freshly ground black pepper
Combine all ingredients in a bowl; mix together until well-combined and all ingredients are evenly incorporated. Serve with your favorite bread or rolls.
adapted from Annie's Eats