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What is a bridal shower, or any shower for that matter, without the plate of Deviled Eggs? Inevitably someone’s aunt or grandmother brings them, right? Well, I wasn’t going to let Megan’s bridal shower happen without some eggy deliciousness. It’s just necessary. Anyway, yes, it’s Megan, from Country Cleaver, virtual bridal shower!!
Megan and I have been blogging friends for a year or so. We instantly hit it off and were fast friends. She lives in the same state as I do and grew up in the area of the state where I live. That means that I occasionally get to see her smiling face. Case in point, last Sunday. She was on my side of the mountains finalizing her wedding plans and stopped by Casa de Farmgirl on her way back home. We sat on the patio and talked blogging, weddings and life. It’s always great to see her and I look forward to many more warm summer days on the patio when she moves back this way.
Julie from Table For Two Blog sent out an email asking if some of Megan’s online friends would like to get together and throw her a virtual bridal shower. Of course I did…I love Megan (see above). I’m sure you’re wondering what everyone else brought to this party, right? Well prepare your eyes and grab something for the drool.
Are you starving? I sure am! I hope you had a chance to visit these talented ladies. Megan – if you’re reading this, I hope you know how much you’re loved!! I’m so happy for you and Ben and hope your wedding day is everything you’ve dreamed of! XO darlin!!
Now to make some deviled eggs. I promise they aren’t what you’ll expect.
Deviled Eggs 3 Ways
Deviled eggs don’t need to be just mayo and mustard, they can be anything your hearts desire. These are gourmet as they come, yet easy to make and incredibly delicious to eat.
1 slice prosciutto, pan fried until crisp, crumbled
salt and pepper, to taste
Shrimp & Spring Pea Deviled Eggs
1/3 yolk & mayonnaise mixture
2 teaspoons bay shrimp, coarsely chopped
2 teaspoons peas, halved if large
1/2 teaspoon Dijon mustard
salt and pepper, to taste
Lemon-Shallot Deviled Eggs
2 teaspoons shallot, minced
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
salt and pepper, to taste
Instructions
Slice eggs in half lengthwise and remove the yolk to the bowl of a food processor, reserving whites on a serving platter. Add mayonnaise and puree until smooth. Divide into thirds.
Italian – Add the Manchego, crumbled prosciutto and basil leaves to the 1/3 yolk mixture and season with salt and pepper. Stir well to combine and either pipe or spoon the mixture into 6 of the egg white halves. Top with small basil leaves and a piece of prosciutto, if desired.
Shrimp & Pea – Add the shrimp, peas and dijon to the 2nd 1/3 yolk mixture and season with salt and pepper. Stir well to combine and either pipe or spoon the mixture into 6 of the egg white halves. Top with a whole bay shrimp and a pea, if desired.
Lemon-Shallot – Add the shallots, lemon juice and dijon to the last 1/3 yolk mixture and season with salt and pepper. Stir well to combine and either pipe or spoon the mixture into the final 6 egg white halves. Top with tiny slivers of lemon peel, if desired.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I didn’t realize you two lived near eachother, fun! Deviled eggs are awesome, love your variations!