Kat's Kitchen- Deviled Eggs Two Ways

Reported by: Katherine Rowe
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Updated: 3/26/2013 6:35 am
Deviled Eggs

12 eggs
Muffin tin

Place eggs in each muffin cup.
Bake at 325* for 30 minutes. 
Immediately after taking them out of the oven, put them in cold water for 15 minutes. This will stop the cooking process. 
Peel and cut in half. 


Jalapeno Avocado Deviled Eggs

6 yolks
1/2 Tablespoon chopped jalapeno, plus more for garnish
1 small avocado
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste

Break apart yolks and avocado with fork. Stir in jalapeno, mayonnaise and mustard. Salt and pepper to taste. 
Put mix in a plastic sandwich bag. Cut a corner, and pipe filling onto eggs. Top with chopped jalapeno. 



Herbed Deviled Eggs

6 yolks
8 capers, chopped
1 teaspoon chopped chives, plus more for garnish
1/2 teaspoon dried dill
3 Tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste 

Break apart yolks with fork. Stir in the rest of the ingredients. 
Put mix in a plastic sandwich bag. Cut a corner, and pipe filling onto eggs. Top with chopped chives. 

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