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502 W. Washington St. Marquette, MI

Easter at the Co-op

Easter Sales and Specials

Dye Eggs Naturally

Read more about dyeing eggs naturally here.

Deviled Eggs Four Ways

Tired of the same old deviled eggs? Change it up with these options:

Deviled Eggs 4 Ways:

Hard-boil the eggs:
Place cold eggs in a single layer in a saucepan. Fill saucepan with cold water until the water level at reaches at least 1 inch over top of the eggs.

Cover saucepan and bring to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12-14 minutes (large eggs).

While eggs are sitting, prepare an ice bath. Place ice cubes and cold water in a large mixing bowl. When 12-14 minutes have passed, remove eggs from pan with slotted spoon and transfer to ice bath.

When eggs are fully cooled to the touch, around 10-15 minutes, gently crack the shell all over by tapping against a hard surface and peel from the large end. Hold the egg under cold running water or dip it in a bowl of water to help remove small shell pieces.

Tip: For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.

MISO SESAME
6 large, hard-boiled eggs
3 T mayonnaise
1 1/2 T white miso
1 t mirin, optional
1/3 cup thinly sliced scallions, for garnish
1 tablespoons toasted sesame seeds, for garnish

Slice cooked eggs in half, lengthwise. Remove yolks and transfer to a medium mixing bowl. Whisk together mayonnaise and miso in a bowl until smooth. Add yolks and mix until incorporated. Place egg white halves on a platter; fill with yolk mixture. Sprinkle with sesame seeds, and remaining scallions.

BUFFALO BLEU CHEESE
6 large, hard-boiled eggs
1 T Buffalo sauce
3 T mayonnaise
1 T crumbled bleu cheese, plus more for garnish
Diced celery for garnish, optional

Slice cooked eggs in half, lengthwise. Remove yolks and transfer to a medium mixing bowl. Mash together the yolks, buffalo sauce, mayonnaise, and blue cheese with a fork. Place egg white halves on a platter; fill with yolk mixture. Garnish with celery and bleu cheese crumbles and serve.

DILL PICKLE
6 large, hard-boiled eggs
3 T mayonnaise
1 t pickle brine
2 T dill pickles, finely diced

1 T fresh dill, finely choppedSlice cooked eggs in half, lengthwise. Remove yolks and transfer to a medium mixing bowl. Mash together the yolks, mayonnaise, pickles, dill, and pickle brine with a fork. Place egg white halves on a platter; fill with yolk mixture. Garnish with sprigs of fresh dill.


EVERYTHING BAGEL
6 large, hard-boiled eggs
3 1/2 T mayonnaise
1 T everything bagel seasoning

Slice cooked eggs in half, lengthwise. Remove yolks and transfer to a medium mixing bowl. Mash together the yolks, mayonnaise, and everything bagel seasoning with a fork. Salt to taste. Place egg white halves on a platter; fill with yolk mixture. Garnish with a sprinkle of everything bagel seasoning.