Eggcellent Deviled Eggs

Deviled Egg Trio

Deviled Egg Trio

Looking for a simple yet beautiful appetizer to serve at your spring gathering? Transform deviled eggs into this stunning trio. Each deviled egg gets its vibrant color from an easy, all-natural dye, while the fillings feature three unique Wisconsin cheese spreads from Pine River. Each spread is made with natural Wisconsin cheddar and other herbs and spices to create their award-winning flavors.

Natural Egg Dye

For Blue Dye:
4 cups chopped red cabbage leaves
4 cups water
2 tablespoons white vinegar
1 teaspoon salt
1 1/2 teaspoons baking soda

For Pink Dye:
2 cups chopped beets
4 cups water
2 tablespoons white vinegar
1 teaspoon salt

For Yellow Dye:
3 tablespoons ground turmeric
4 cups water
2 tablespoons white vinegar
1 teaspoon salt

Directions:

Place either 4 cups cabbage, 2 cups beets or 3 tablespoons turmeric (depending on desired color) and 4 cups water in a large saucepan; bring mixture to a boil, stirring occasionally. Reduce heat to low; simmer for 20 minutes. Remove from heat. Strain liquid; discard solids. Stir in vinegar and salt. (Add baking soda for blue dye.) Cool to room temperature.

Place 6 peeled eggs in liquid dye. Cover and refrigerate at least 2 hours or until desired color is achieved. Remove eggs. Let stand until color is set. Prepare deviled eggs as desired.

Green Goddess Deviled Eggs
Makes 2 dozen

Ingredients:
12 hard-boiled large eggs
1/3 cup Pine River Garlic and Herb Cold Pack cheese, room temperature
3 tablespoons minced fresh parsley
3 tablespoons mayonnaise
1-2 tablespoons lemon juice
1 1/2 teaspoons minced fresh tarragon
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
Minced fresh parsley and tarragon

Directions:
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Add garlic & herb cheese, parsley, mayonnaise, lemon juice, tarragon, salt and pepper; mix well. Adjust seasonings as desired. Spoon or pipe mixture into egg whites. Garnish with parsley and tarragon.

Spicy Bacon Deviled Eggs
Makes 2 dozen

Ingredients:
12 hard-boiled large eggs
1/3 cup Pine River Jalapeño Cold Pack cheese, room temperature
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1-2 teaspoons hot pepper sauce
1/2 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
6 bacon strips, cooked and crumbled

Directions:
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Add jalapeño cheese, mayonnaise, Dijon mustard, hot sauce, garlic powder and pepper; mix well. Adjust seasonings as desired. Spoon or pipe mixture into egg whites. Garnish with bacon.

Everything Bagel Deviled Eggs
Makes 2 dozen

Ingredients:
12 hard-boiled large eggs
1/3 cup Pine River Toasted Onion Cold Pack cheese, room temperature
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper
Sesame seeds, poppy seeds, chopped smoked salmon, minced fresh dill and thinly sliced green onion

Directions:
Cut eggs in half lengthwise. Remove yolks. Mash yolks in a medium bowl. Add toasted onion cheese, mayonnaise, Dijon mustard, garlic powder, onion powder and pepper; mix well. Adjust seasonings as desired. Spoon or pipe mixture into egg whites. Garnish with sesame and poppy seeds, smoked salmon, dill and green onion.

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