What’s better than a deviled egg? Another deviled egg. They should always come in pairs, right? My new goal in life is to come up with enough recipes to make a deviled egg cookbook. You read it here first. No stealing my idea. Mine. Dibs. Shotgun. I called it first. Want some hints as to what the future holds for the glorious deviled egg in my kitchen? Pizza Deviled Eggs, Pimento Cheese Deviled Eggs, and Pickled Deviled Eggs are just a few ideas I’ve been kicking around in my head late at night when Brenna has kept me awake with her howling meows.
It’s been a long time since I made Pumpkin Deviled Eggs last year, so a new recipe was way overdue. This one is no less delicious than the previous one, and has the added bonus of being quick to assemble. Yup, that means you have no excuse to not eat deviled eggs every day of the week. No more waiting for special occasions to indulge. All right, so maybe that’s not the best idea when it comes to your diet, but you got to admit it would make life much yummier.
- 6 Hard-Boiled Eggs
- 2/3 Cup Mayonnaise
- 1 1/2 Teaspoon Capers
- 1 Teaspoon Italian Seasoning
- 1/4 Teaspoon Crushed Red Pepper Flakes
- Italian Seasoning
- Halve each deviled egg, placing the yolk into a food processor.
- Add all of the remaining ingredients to the food processor and puree the mixture until smooth.
- Place the egg filling into a large Ziploc bag, snip the corner off, and then fill each hard-boiled egg white with the smooth filling.
- Sprinkle the eggs with Italian seasoning, and place a caper on top of each for decoration.
- I used King Arthur Flour Pizza Seasoning instead of Italian seasoning. Just as a warning, certain Italian seasoning blends contain a major amount of sodium, so be careful to check the label of the product you choose to use. The pizza seasoning I chose was extremely salty. Thank goodness B.O.B. Bob loves salt!
- I love McCormick’s Italian Herb Seasoning Grinder. I used it to grind seasoning over the filled eggs as a garnish. It would work really well for the filling as well, because it does not have a high sodium content.
- If you’re worried about too much salt, or don’t have any Italian Seasoning in your pantry, try making your own with this recipe.
- Add a teaspoon or two of chopped shallot to the filling mixture before pureeing.
- Before pureeing the filling mixture, add an additional 1/4-teaspoon of crushed red pepper flakes.
ORIGINALLY POSTED 07/15/2014
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