April Recipe of the Month: Artisan Deviled Eggs

Easter has come and gone and now you might be left wondering what to do with all those left over dyed Easter eggs! Here are 3 of our favorite deviled eggs recipes! Sure to tickle your taste buds.

Tarragon Deviled Eggs

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon minced gherkins pickles
• 1 tablespoon minced shallots
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons of minced fresh tarragon
• salt and pepper to taste
• microgreens to garnish

Curried Deviled Eggs

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon ground mustard
• salt and pepper to taste
• 1 tablespoon diced green onions
• 4 teaspoon of mango chutney for garnish

Sriracha Deviled Eggs

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1-2 tablespoons of Sriracha to taste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon sugar
• salt and pepper to taste
• black sea salt to garnish

Remove shells from eggs and slice open length wise. Remove the yolks into a small bowl and save the whites for later. Using a food processor or blender, blend together yolks and remaining ingredients.

Using a pastry bag and a star tip (I like to use 2110 tip—very large star tip—as it makes the prettiest fillings), pipe the egg yolk mixture into your egg whites and garnish. Enjoy!