Everything Eggs!
From brunch tables to backyard gatherings, eggs have a way of showing up for every occasion. Celebrate this humble, hardworking ingredient with three classic favorites that never go out of style— creamy deviled eggs, a comforting, flavor-packed quiche, and a fresh, satisfying egg salad. Whether you’re feeding a crowd or just craving something simple and delicious, these egg-centric recipes prove that when it comes to versatility, eggs really do rule the kitchen.
Deviled Eggs
INGREDIENTS:
12 large eggs
1/2 c. mayonnaise
2 tsp. Dijon mustard
1 1/2 tbsp. pickle juice
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. of cayenne pepper
Paprika, for garnish
INSTRUCTIONS:
Start by boiling the eggs for 14 minutes in a medium saucepan. Prepare an ice water bath while the eggs boil. After boiling, transfer the eggs directly to the ice bath and let them cool completely, approximately 10-15 minutes. Halve the white of the eggs lengthwise and gently lift out the yolks, setting the yolks aside in a separate bowl. Arrange the empty whites on a platter in preparation for filling. Mash the yolks until smooth, then blend in the mayonnaise, Dijon mustard, pickle juice, cayenne, salt, and pepper until light and creamy. Fill the egg whites using a spoon or piping bag, finish with a dusting of paprika, and serve. Enjoy!
Egg Salad with Pickled Onion & Goat Cheese
INGREDIENTS:
12 pickled hard-boiled eggs
1 c. mayonnaise
2 tsp. Dijon mustard
1 tsp. freshly ground black pepper
1/2 tsp. sea salt
1 tbsp. pickled juice or rice vinegar
Pickled onion, for topping
Crumbled goat cheese, for topping
INSTRUCTIONS:
Place the peeled hard-boiled eggs in a medium bowl. Using a fork, gently mash until chunky or smooth, according to your preference. In a separate bowl, whisk together the mayonnaise, Dijon mustard, black pepper, salt, and pickled juice or vinegar until fully combined. Add the dressing to the eggs and mix gently until evenly coated. Cover and refrigerate for 15–20 minutes. Finish with a scattering of pickled onion and crumbled goat cheese just before serving. Best enjoyed spooned onto toasted bread or crackers, with fresh greens on the side. A fresh delight on a warm day!
Spinach, Feta & Dill Quiche
INGREDIENTS:
1 sheet of puff pastry, thawed
1 lb. baby spinach, chopped
2 bunches fresh dill, finely chopped
12 oz. full-fat Greek yogurt
1 lb. feta cheese, crumbled
3 eggs, beaten
1/3 c. olive oil or melted butter
Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
Preheat the oven to 375°F. Lightly grease a 9-inch pie dish or tart pan. Gently press the thawed puff pastry into the dish, trimming excess and pricking the bottom with a fork. Chill in the refrigerator while you prepare the egg mixture. In a large pan, warm the olive oil (or melted butter) over medium heat. Add the chopped spinach and cook just until wilted. Remove from heat and allow to cool slightly, then press with a paper towel to remove excess moisture. In a large bowl, whisk together the eggs and full-fat Greek yogurt until smooth. Stir in the feta, dill, and cooled spinach. Add salt and freshly ground black pepper to taste. Pour the egg mixture evenly into the prepared puff pastry shell, smoothing the top. Bake for 40–45 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
