Deviled Eggs Three Ways

With Easter around the corner here at Healing Ginger we figured it was time to bring you some tasty deviled egg recipes to help you add that festive flare to your brunch table this coming weekend. ​

If you have been following me on any of our social media platforms you are likely well aware of my intense love for eggs.  They are super simple to make, are fairly portable and can be made countless different ways. ​

​Proving their versatility today I will be sharing three different variations on deviled eggs to impress your guests this coming weekend or just as a snack to enjoy whenever the heck you feel like it. ​

Roasted Pepper Avocado Deviled Eggs (4 servings - 2 halves = 1 serving)
4 Eggs
1/2 Ripe Avocado
​1/4 cup Roasted Red Pepper
Directions:
1. Place eggs in boiling water from 10 minutes, remove and place in ice water bath to cool quickly.  Let the eggs sit in the bath while you get the rest of the ingredients ready. 
2. Place the avocado and roasted red pepper into a food processor and blend until smooth. 
3. Carefully peel the shells off of the eggs, slice in half and remove the yolks, placing the yolks into a bowl with the avocado, roasted pepper mix. 
4. Mash the yolk into the avocado mixture.  As a time shaver you can put the yolks into the food processor with the avocado and red pepper and pulse to blend, don't over do it or it could become runny. 
5. Divide the yolk/avocado mixture into the egg whites, serve right away or place in the fridge and wow your guests when you are ready. 

Spicy Devil  (4 servings - 2 halves = 1 serving)
4 Eggs, Hard Boiled
2 tbsp Mayo, preferably sugar free
2 tsp Siracha (or to taste)
​1 pinch of salt (to taste)
​Directions:
1. Place eggs in boiling water from 10 minutes, remove and place in ice water bath to cool quickly.  Let the eggs sit in the bath until cool to the touch. 
2. Once eggs are cool to the touch, remove from water and carefully remove the shell, cut in half and remove the egg yolk placing it in a medium sized bowl. 
3. Add mayo and siracha and mash together with a fork until smooth.   Using two spoons divide evenly and put back into the egg whites.  Serve immediately or place in the fridge to chill until you are ready to impress. ​

​Dill-icious Deviled Eggs (4 servings - 2 halves = 1 serving)
4 Eggs, Hard Boiled
2 tbsp Mayo, preferably sugar free
1 small Dill Pickle, finely chopped or blended
1 tbsp fresh Dill, finely chopped
​Directions:
1. Place eggs in boiling water from 10 minutes, remove and place in ice water bath to cool quickly.  Let the eggs sit in the bath until cool to the touch. 
2. Once eggs are cool to the touch, remove from water and carefully remove the shell, cut in half and remove the egg yolk placing it in a medium sized bowl. 
3. Add mayo, finely chopped dill pickle and fresh dill, mash together with a fork until smooth.   Using two spoons divide evenly and put back into the egg whites.  Serve immediately or place in the fridge to chill until you are ready to experience something dill-icious.