Easter Segment on Channel 7 WXYZ

Here are some shots of my easter segment on WXYZ this morning/Sunday.  Also, the recipes for the Deviled Eggs are listed below as well.


Happy Easter!

 

Classic Deviled Eggs

12 large eggs

Ice water

6 tablespoons mayonnaise

2 teaspoons mustard

1 pinch cayenne pepper

Salt and black pepper

Paprika, for dusting

Directions:

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.

Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard and cayenne; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with paprika.

Bacon and Chive Deviled Eggs

12 hard boiled eggs
1/2 cup mayonnaise
4 slices of cooked crumbled bacon
2 tablespoons finely shredded cheddar cheese
1 tablespoon Dijon mustard
1/2 teaspoon dried parsley
Salt & Pepper – to taste
paprika for garnish (optional)

Directions:

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch.

Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, crumbled bacon, cheddar, dijon and parsley. Salt and pepper to taste.  Spoon or pipe the filling back into egg white and sprinkle with paprika.  Cover and refrigerate at least one hour before serving.

Deviled Eggs with Curry

12 large hard-boiled eggs, shelled

1/2 cup mayonnaise

1 tablespoon minced green onion or chives

1 teaspoon curry powder

1 tablespoon minced fresh parsley

Directions:
In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch

Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley.  Serve cold.