Trio of Deviled Eggs
Classic, Crab & Mediterranean
Place eggs in single layer in large pot with lid. Cover with cold water. Bring to a boil; remove from heat and cover. Let stand 15 minutes. Drain water; rinse under cold running water until eggs are cooled. Refrigerate until completely cooled.
Remove shells from eggs. Cut eggs in half and scoop out yolks into a medium bowl. Set whites aside. Add mayonnaise, mustard and vinegar to yolks. Using electric mixer, mix until well combined and smooth. Divide mixture into 3 bowls.
To the first bowl, add chives and hot sauce to taste; mix until combined. To the second bowl, add crab meat, 1 teaspoon dill weed and hot sauce taste; mix until combined. To the third bowl, add feta, capers, spinach and ½ teaspoon dill weed; mix until combined.
Spoon or pipe each mixture into 8 egg white halves. Refrigerate, covered, until ready to serve.
USE NATURAL & ORGANIC PRODUCTS WHENEVER POSSIBLE.
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