It’s almost Easter and you’ve decorated a bunch of eggs. Now what will you do with all those hard boiled beauties? Try making deviled eggs, but think beyond the typical mayo filling. Maybe you like cilantro, or add tomato paste and a dash of paprika, some black olives or even a little caviar – be creative! I’m sharing two different options with you today – for┬ámore recipes, head on over to Audrey’s!

CURRIED DEVILED EGGS

ingredients

2 hard boiled eggs
1 teaspoon of red Thai curry paste
1-2 teaspoons of fresh ginger
1 tablespoon of plain yogurt
1 teaspoon of finely chopped cilantro (optional)

instructions

Peel your hard boiled eggs and cut them in half with a sharp knife.
Carefully scoop out the yolks and add them to a bowl. Add the curry paste, ginger, yogurt and cilantro and combine well until smooth. Make sure that the consistency is the thickness of frosting – add a little more yogurt if needed.
Fill mixture into a piping bag fitted with a very large tip. Carefully fill each egg half.

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MEDITERRANEAN DEVILED EGGS

ingredients

2 hard boiled eggs
1 teaspoon of finely chopped capers
4-5 cherry tomatoes
1/4 teaspoon of roasted garlic powder
salt and pepper

instructions

Peel your hard boiled eggs and cut them in half with a sharp knife.
Carefully scoop out the yolks and add them to a bowl.
In a small food processor or blender, combine egg yolks, chopped capers, cherry tomatoes, garlic powder and blend until smooth. Season with salt and pepper.
Carefully fill each egg half with a spoon.

Notes: The ingredients noted should make enough filling for 2 eggs (4 halves). Feel free to adjust to your liking and increase amounts for more eggs. The Mediterranean filling is a bit more liquid because of the cherry tomatoes, so it wouldn’t pipe very well.