Pesto, Piquillo Pepper, and Classic Deviled Eggs

We made our Deviled Easter Bunny Eggs in a few different variations: a Pesto version and a Roasted Piquillo Pepper version added green and red next to the yellow of the Classic Deviled Eggs. The three different colors really stand out on the platter.

I saw photos of deviled eggs somewhere on the internet that looked like bunnies. They were so funny, they inspired us to do this but when I searched for them again, I couldn't find them anywhere. So, thanks mysterious egg decorator out there, we owe you a link.

To make them into bunnies, slice a small piece of the egg white off the bottom. Do this before you fill them and that slice allows them to lie flat too. Cut the slice into two. Make three small incisions into the egg white, one about a quarter inch in front of the yolk space and two in front into the edge on either side of the pointy side of the white.

Carefully insert the two slivers into the incision near the yolk space and a chive into each slot in the front. Make some eyes from sesame seeds. Lastly, place a small piece of chive in the very front for a nose. Have fun with decorating and get the kids involved! Give these a try in lieu of coloring eggs, they are much more delicious.

Pesto, Piquillo Pepper, and Classic Deviled Eggs

Roasted Piquillo Eggs

12 cooked egg yolks
3 Tablespoons mayonnaise
6 roasted Piquillo peppers
1/2 teaspoon of smoked Spanish paprika
3/4 teaspoon salt
1/2 teaspoon pepper

In a mini food processor, puree peppers with mayonnaise until smooth. Add in egg yolks, paprika, salt and pepper and puree once more until combined. Pipe the filling into the empty egg whites, we used a plastic bag with the corner cut off. Garnish with more paprika.

Pesto Filled Eggs

12 cooked egg yolks
3/4 cup mayonnaise
6 Tablespoons prepared basil pesto
6 Tablespoons chives
3/4 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix until smooth. Pipe the filling into the empty egg whites, we used a plastic bag with the corner cut off. Garnish with finely chopped chives.

Classic Deviled Eggs

12 cooked egg yolks
3/4 cup mayonnaise
3 tablespoons of Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix until smooth. Pipe the filling into the empty egg whites, we used a plastic bag with the corner cut off.

Hi all, I had an office call looking for their free goods. It was a 1+1 on an SDR intro. Shelly wasn’t able to find anything on it. They purchased it in early February.

MISSION FAMILY DENTISTRY

3935 MISSION AVE STE 9

OCEANSIDE, CA 92054

(760) 439-5515

Can we send one out and expidite it? Thanks,

Ahh the marvelous bounty of the sea.

There is nothing in food that mimics so closely a dip in the ocean as a big bowl of mussels. When you serve these fancy Green Lipped Mussels from New Zealand with Chorizo, you'll make a Surf & Turf that would make Forrest Gump himself hang up his Shrimp Boat Captains hat for good and go scraping bivalves off the docks.

With the American League and the National League Championships coming up this weekend and then the granddaddy of all sports events, The Super Bowl, this is a great party dish. Moule et Chorizo has all the air of a bourgeois snack but none of the dent in your wallet. I grew up on shrimp cocktail poured over a brick of cream cheese and served with crackers, which is delicious, but lacks any wow-factor.

We picked these up from Whole Foods and they weren't any more expensive than the normal mussels they always have, $4.99/pound. They are much larger, sweeter, and a heck of a lot prettier than the black ones. With their emerald lips, the spattering of parsley, and the bright orange glow of the paprika-filled Chorizo, these are a rainbow of delight.

The whole transformation from bag to table took about 20 minutes and ended up something really worth writing home about. Even the fishmonger at Whole Foods gave us "Ohh, that sounds good..." when we told him what we were up to. And don't forget, those guys are spoiled rotten! Served with really good bread to soak up the juices.

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