Deviled Eggs with Pico de Gallo

Deviled Eggs with Pico de Gallo

I helped with a bridal shower and we had lots of appetizers before dinner, and it’s so funny that the good old fashioned deviled eggs always seem to be some of the first appetizers to go.  I made several varieties – Deviled Eggs with Candied Bacon, Pickled Onion and Dill Pickle, Deviled Eggs with Bay Shrimp, Fresh Tarragon, and Dill and Deviled Eggs with Pico de Gallo featured in this post.  They are easy to make but there are a few good tips to follow.  My technique to cook hard boiled eggs is to take cold eggs, place them in a pot of water, bring them to a boil, reduce the heat to low and put a timer on for 13 minutes.  After they are cooked, immediately drain and fill the pot with ice and cold water several times to avoid the green ring around the yolks.  They can be hard boiled several days ahead and refrigerated.  It’s actually better to use older eggs if you want them to peel easier and not get ripped apart when you are taking the shell off.  I cut them in half and place the yolks in a bowl to make the filling and then place them in a piping bag with a star tip to easily fill the eggs.  The filling can be made the day before, and they are best to fill them shortly before you are going to serve them.  Click here for the recipe….

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