On Wildly Delicious Season 2 Episode 5, RG Ambassador Kelsey Steeves joins us to make three different deviled eggs recipes. Gone are the days when you had boring recipes. Thanks to our Rise Garden, we have fresh herbs and even a jalapeno ready to go for these fun twists on a classic recipe! They are perfect for Easter, spring picnics, or even part of a bento box for lunch. 

 

 - Rise Gardens

 

Shopping and Harvesting List

  • 1 dozen eggs
  • 5 tbsp mayonnaise
  • Yellow mustard
  • Dijon mustard
  • 1 avocado
  • Lime juice (1 lime)
  • 1 jalapeno
  • Parsley
  • Dill
  • Cilantro
  • Salt & pepper

Classic with Parsley (4 eggs – 8 servings)

Ingredients

  • 5 yolks
  • 2 tbsp mayonnaise
  • 1 tbsp yellow mustard
  • Salt & pepper, to taste
  • Parsley, as garnish

Dijon & Dill (4 eggs – 8 servings)

Ingredients

  • 5 yolks
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tsp freshly chopped dill, plus more for garnish
  • Salt & pepper, to taste 

Spicy Avocado (4 eggs – 8 servings)

Ingredients

  • 2 yolks
  • 1 tbsp mayonnaise
  • 1 avocado
  • 1 jalapeno, half finely minced and half sliced for garnish
  • 1 tsp lime juice
  • Sea salt, to taste 
  • Cilantro, as garnish

Directions

  1. Step One: Hard-boil 12 eggs (approx. 10 minutes cooking time) and set aside to cool. Alternatively, add the cooked eggs to a bowl of ice water. 
  2. Step Two: Carefully peel the eggs once they are cooled down enough to touch and discard the shells.
  3. Step Three: Slice each egg in half, then separate the yolks from the whites. Set aside the whites and we’ll get started on our fillings! 
  4. Step Four: For each filling, combine all ingredients in a bowl and mash until creamy and set aside. 
  5. Step Five: Fill 8 egg halves with each filling and garnish with its appropriate herb. 
  6. Step Six: Keeps well in the fridge for up to 24 hours in an airtight container, so make ahead for any fun get-together with family and friends! 

 

For more recipes and content from RG Ambassador Kelsey Steeves, head to her blog.