Skip to main content
BROWSE

View Recipe

TRIO OF DEVILED EGGS

Classic, Crab & Mediterranean

Active Time : 35 minutes
Total Time : 35 minutes
Serves : 24 halves
INGREDIENTS
  • 12 organic large brown eggs
  • 1/2 cup light mayonnaise
  • 1 tablespoon organic Dijon mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon chopped organic fresh chives
  • - Louisiana hot sauce optional
  • 1/2 cup crab meat
  • 1 1/2 teaspoons chopped organic fresh baby dill
  • 1/4 cup feta cheese crumbles
  • 1 tablespoon capers rinsed and drained
  • 1/4 cup finely chopped organic baby spinach
DIRECTIONS

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.