A brilliant idea for using up those beautifully dyed and decorated Easter Eggs.
1 dozen boiled eggs
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons horseradish
1/2 cup cooked bacon, chopped
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Peel and chop eggs. Mix with mayonnaise, sour cream, paprika, Dijon mustard, horseradish and bacon. Season with salt and pepper.
Recipe adapted from All Recipes, April/May 2015
DEVILED EGGS WITH PANCETTA AND TARRAGON
4 to 6 ounces of pancetta
6 hard-cooked eggs, cooled and peeled
3 tablespoons chopped fresh tarragon, divided
2 tablespoons chopped fresh chives
4 tablespoons grated Parmesan
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
juice from half a lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Cook pancetta in a skillet over medium heat, until golden brown and crispy, about 5 minutes. Drain, let cool and finely chop.
Slice eggs into halves lengthwise and scoop egg yolks into a bowl. Set whites aside.
Add 1 tablespoon of tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed.
Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon.
Recipe adapted from Relish, March 2013