Taste of Central Iowa

Deviled eggs anyone?

If you still have dyed hard boiled eggs in your refrigerator, today’s recipes will help you use them.

Olive and Herb Deviled Eggs

8 hard-cooked eggs

1/3 c. mayonnaise or salad dressing

2 Tbls. finely chopped parsley

2 Tbls. finely chopped chives

1/2 tsp. garlic powder

1/2 c. chopped ripe olives

8 pitted ripe olives

Cut peeled eggs lengthwise in half. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.

Mix mashed yolks, mayonnaise, chopped herbs, garlic powder and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices.

Ranch Deviled Eggs

12 hard boiled eggs

3 tsp. dry ranch dressing mix

1/3 c. mayonnaise or salad dressing

1 tsp. Dijon mustard

1 Tbls. chopped chives

Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.

Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

Honey Dijon Deviled Eggs

7 large hard-cooked eggs

1/4 c. honey Dijon salad dressing

2 Tbls. finely chopped green onions

1/8 tsp. pepper

Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.

Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper.

Note: If I don’t have chives, I chop the tops of the green onions.