Truffle & Herb Deviled Eggs

This twist on deviled eggs is packed with flavor. There’s truffle oil, dijon, parmesan, and herbs in the filling and brown butter panko topping for a crunch. I made just a few to have with dinner. These would be fun for a party! I tell you, deviled eggs fly off a party table since they’re typically gluten free and dairy free. Mine aren’t this time, but I love the fun flavors into a deviled egg and just add a label for what is in them.

The Three Bite Rule - Truffle & Herb Deviled Eggs

Truffle and Herb Deviled Eggs

Ingredients:

6 eggs
1/2 cup mayo
2 tablespoons dijon mustard
1 garlic clove, minced
2 tablespoons grated parmesan
1 teaspoon truffle oil
1 teaspoon fresh basil, chopped chiffonade
1 teaspoon fresh chives, chopped
2 tablespoons butter
3 tablespoons panko breadcrumbs

Directions:

Hard boil the eggs and let them cool in an ice bath.
Slice them in half and pop the yolks into a mixing bowl and add mayo, mustard, garlic, parmesan, truffle oil, and most of the fresh herbs – reserving a little for the topping.
Mix well and spoon into a bottom corner of a ziplock bag. (tip: open the bag into a drinking glass to more easily fill without tipping over!)
The Three Bite Rule - Truffle & Herb Deviled Eggs
Snip the corner off the bag and pipe into the egg halves.
The Three Bite Rule - Truffle & Herb Deviled Eggs
In a small skillet over medium heat, melt the butter and watch it to bubble, foam, and brown.
Stir in the panko and a sprinkle of salt and pepper, mix well, and remove from the heat. Add in the last of the herbs.
The Three Bite Rule - Truffle & Herb Deviled Eggs
Sprinkle over the eggs just before serving.
The Three Bite Rule - Truffle & Herb Deviled Eggs

I love these. A little truffle oil goes a long way so add some taste and add more if necessary. Any fresh herbs would be good – use rosemary, thyme, or oregano. The brown butter breadcrumbs are ahhh-mazing. I had leftovers I put on everything I ate the next day- eggs at breakfast and then on a hot dog with parmesan peppercorn dressing!

The Three Bite Rule - Truffle & Herb Deviled Eggs
We’re off to the beach soon! I hope I can blog a few things while on vacay! Stay tuned! I live for this week all year for the huge and empty beach, nightly ice cream, walking everywhere, and mini golf!

Breakfast Deviled Eggs

The deviled egg variations are endless! I whipped these up for a staff coffee social at work. I put a cream cheese & everything bagel twist on traditional deviled eggs and they were great! My trick to prep ahead, without them too far pre-prepped, was doing it in stages. I hard boiled the eggs, then another time I mixed up the filling and left in a closed zip-top bag, then piped the filling and added the topping just before serving.
The Three Bite Rule - Breakfast Deviled Eggs

Breakfast Deviled Eggs

Ingredients:

1 dozen eggs
2 tablespoons mayo
1 tablespoons cream cheese
1 teaspoon mustard
2 teaspoons minced chives (optional)
1 tablespoon Everything Bagel Seasoning

Directions:

Hard boil the eggs and then let them cool in ice water.
Peal the eggs, slice in half, and pop the yolks out into a bowl. Add in the mayo, cream cheese, mustard, chives, salt, and pepper.
The Three Bite Rule - Breakfast Deviled Eggs
beat the filling or mash with a pastry blender.
Spoon the filling into a zip-top bag into a bottom corner. (I open the bag over a tall glass to hold it up.)
Snip the corner with scissors and pipe the filling into the egg halves. (I fill each just to the top of the egg, then go back to top them off.)
Sprinkle them with everything bagel seasoning.
The Three Bite Rule - Breakfast Deviled EggsEnjoy!

I loved these! They were a good mix amongst fruit, coffee cakes, biscotti, quiche, and bagels. These are a great bite with everything else everyone will nibble on. The crunch on top was so perfect. I wanted to add a little bacon on there but wasn’t sure about how many vegetarians might be in the mix and I didn’t want these to be too much.
The Three Bite Rule - Breakfast Deviled Eggs
Here are my other Deviled Egg Variations:
French Onion Deviled Eggs
Caesar Deviled Eggs
Greek Deviled Eggs
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

Next week I have Mr. J’s 8th annual birthday burger to share and let me tell you, it was a gooood one!

French Onion Deviled Eggs

I just have too many variations to save them for gatherings so these were a mini batch for a weekend snack. That’s the beauty of deviled eggs- make a little or a lot! Seriously, I made 2 eggs, so 4 halves. These babies were packed with flavor…so much so that I toned it down for the recipe below. I stole a tiny bit of onion soup mix from a packet, but have a pretty good work around too for a homemade version.
The Three Bite Rule - French Onion Deviled Eggs

French Onion Deviled Eggs

Ingredients (for 2-4 people – double for a party):

2 hard-boiled eggs, cooled
2 tablespoons mayo
1 teaspoon yellow mustard or dijon
1/4 teaspoon French Onion Soup mix (see alternative & uses for the leftovers below)
salt & pepper
2 teaspoons crispy fried onions (see uses for the leftovers below)

Directions:

Halve the eggs and pop the yolks into a bowl or food processor then add in the mayo, mustard, soup mix, and blend very well.
The Three Bite Rule - French Onion Deviled Eggs
Add a touch of salt & pepper and mix well and then taste it. Add more salt & pepper if needed, or more mayo to mellow it out if too strong.
Spoon into the bottom corner of a zip top bag (I use a glass to hold it open & upright).
The Three Bite Rule - French Onion Deviled Eggs
In a dry pan, toast the crispy fried onions over medium heat, watching not to burn.
Snip the bottom and pipe into each egg half. Fill each to be level with the egg, then go back and pipe into a circle on top so each one has enough.
The Three Bite Rule - French Onion Deviled Eggs

Go easy on the salt until tasting it if using mix.

French Onion Soup mix alternative: equal parts onion powder, garlic powder, minced dried onion, salt, and a splash of Worcestershire sauce. If using part of a packet, the remaining can easily become dip/stuffing seasoning/burger seasoning/roast potato seasoning. If using part of crispy fried onions container, the remainder is fun as a mac & cheese topper (here!) or we’ve put them on hot dogs with BBQ & cheddar. Both ingredients are SO great for a Onion Dip Burger (excuse the 6-year-old photos I really should re-shoot).

Caesar Deviled Eggs

I love caesar dressing which lead me to a caesar twist on deviled eggs. I made just a few for a mid-day Christmas appetizer. They were perfect for a few bites with the zing of caesar and a salty bit of Parmesan on top. I also like that they’re quick and easy to make a few or a bunch. I like them as an appetizer in contrast to dips, cheese, crackers, etc.
The Three Bite Rule - Caesar Deviled Eggs
I jazzed up some creamy caesar dressing but it is also pretty easy to make it homemade. They definitely taste caesar-y. The anchovy paste is necessary in the dressing. Necessary. It adds that hard-to-explain, not-fishy, but zing of good caesar flavor. I doubt these would really taste like caesar without it.

Caesar Deviled Eggs

Ingredients:

8 hard boiled eggs
2 tablespoons yellow mustard
4 tablespoons creamy caesar dressing + cracked pepper + anchovy paste
1 teaspoon shaved parmesan

Directions:

Hard boil the eggs, then immediately place into a ice bath.
When cooled, peal the eggs and slice in half. Pop out the egg yolks into a bowl and add in the mustard and creamy caesar.
The Three Bite Rule - Caesar Deviled Eggs
Whip together with a hand mixer or in a food processor until totally smooth.
Spoon into a ziplock bag. Then pipe the filling into each egg half.
Sprinkle with parmesan cheese. Enjoy!
The Three Bite Rule - Caesar Deviled Eggs

I was making these on-the-go bringing ingredients to our Christmas celebration, but a tiny piece of romaine lettuce would be fun for crunch or some crumbled croutons all over the top would be good too!

Greek Deviled Eggs

Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
The Three Bite Rule - Greek Deviled Egg

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
The Three Bite Rule - Greek Deviled Egg
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
The Three Bite Rule - Greek Deviled Egg
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

Taco Spiced Deviled Eggs

I’m really only watching a superbowl for the snacks. Rooting for my home team is a perk, but the snacks, commercials, and half-time show are my focus…I mean really, I washed some dishes while they played. The little one learned to say “Go Patriots” which was really stinking cute. It was just us at home but we had festive sports snacks for dinner and I made just a few of these taco-spiced deviled eggs. I love that this is an app you can make as much or as little as you want!
The Three Bite Rule - Taco Spiced Deviled Eggs
I topped ‘em with some roasted corn and tomato. The filling has my homemade taco seasoning but any would work just fine.

Ingredients:

4 hard-boiled eggs, cooled
2 tablespoons mayo
1 heaping teaspoon taco seasoning
1/2 teaspoon lime juice

Directions:

Slice the eggs in half lengthwise. Pop out the yolks into a bowl (for a hand mixer) or into a food processor. Add in the mayo, taco seasoning, and lime juice. Then blend until no lumps remain. Add more taco seasoning to taste.
The Three Bite Rule - Taco Spiced Deviled Eggs
Spoon into a ziplock bag into one of the bottom corners. Snip the very end and pipe into the egg whites.
The Three Bite Rule - Taco Spiced Deviled Eggs
Fill each yolk divot then go back and top off each egg. Then you know how much you have to work with.
The Three Bite Rule - Taco Spiced Deviled Eggs
Top each one with a few pieces of roasted corn and a tiny piece of tomato. (A little avocado would look good!)
The Three Bite Rule - Taco Spiced Deviled Eggs
Enjoy! Or refrigerate until serving!

I liked the flavor. I think I’m done with the variations for awhile. I made Sour Cream & Onion Devil Eggs then I made Bacon Ranch Deviled Eggs. This was the last variation I had in mind for now.

Bacon Ranch Deviled Eggs

I’m discovering that the twists on deviled eggs is endless. I whipped up these bacon ranch deviled eggs for an annual holiday party. The hostess has a revolving door of party-goers, kiddos, and snacks to no end. I thought it’d be best to bring a ready-to-eat treat. The app that needs no oven-reheating time is here! A little while ago, I made these Sour Cream & Onion Deviled Eggs another time I sought a snack to bring that wouldn’t need to be reheated.
The Three Bite Rule - Bacon Ranch Deviled Eggs
I had all the ingredients on hand which is even better annnnd you can prep ‘em in advance or in stages. I boiled the eggs and later fried the bacon while mixing up the filling. I upped my game by acquiring a pastry tip from my mom.

Ingredients:

12 eggs
3 strips of bacon
1/3 cup mayo
2 tbs yellow mustard
2 tbs ranch dressing
1 packet (1 oz) ranch dressing mix

Directions:

Boil water for the eggs. Then allow them to cool and peal them.
Pan fry the bacon until crisp. Then remove and drain. Chop 24 bigger pieces for the topping. Finely dice the rest.
Slice in half, carefully popping the yolks into a bowl. Then add in mayo, mustard, ranch, and ranch mix (don’t add in the bacon yet, like I did).
The Three Bite Rule - Bacon Ranch Deviled Eggs
Using a hand mixer, or whisk, stir well until totally smooth.
Then add in the bacon crumbles and mix to combine.
The Three Bite Rule - Bacon Ranch Deviled Eggs
Spoon into a ziplock bag, into a bottom corner. Snip off the tip and pipe into the egg white halves.
The Three Bite Rule - Bacon Ranch Deviled Eggs
Top with the bigger pieces of bacon you saved.
The Three Bite Rule - Bacon Ranch Deviled Eggs
Enjoy!

I looooved these. They were gone surprisingly quickly at the party! I had quite a few people tell me they liked the bacon in there. I’ll totally make these again. Though, I also have a few other variations in mind…stay tuned!

Sour Cream & Onion Deviled Eggs

My MIL is the queen of stuffed eggs so I channeled her and put a twist on the traditional deviled egg. Work was having a 3-way baby shower for 3 mommas-to-be. They seemed ideal for a snack that didn’t need to be reheated, and was easy to bring, open, and serve without any assembly.

The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Ingredients:
dozen eggs
1/4 cup plain greek yogurt
1 tablespoon yellow mustard
1 teaspoon Nutritional Yeast Flakes (optional)
1 teaspoon onion powder
1 teaspoon mayo (optional)
2 tablespoons chopped fresh chives + some for topping garnish

Directions:
Hard boil the eggs then let cool for at least 3 hours before pealing.
Slice in halves, pop the yolks out and into a bowl. Add in the yogurt, mustard, salt, pepper, nutritional yeast flakes, onion powder, and mayo.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Mix well and add in the chives.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Spoon into a ziplock bag, push to the bottom corner, and snip of the corner with scissors.
Pipe into the egg halves and sprinkle the remaining chives on top.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Enjoy!

I liked these! The flavors were a bit subtle, but still there. The yogurt gave a little tang and I added the mayo for some creaminess. I added the nutritional yeast flakes because it kind of mimics cheese and I thought it’d help the sour cream & onion touch without dip mix or anything. I have a few more flavor options in my head. Stay tuned!

Uses for all the Hard Boiled Eggs from Easter

If you have a whole bunch of dyed eggs around, here are my fav uses for any hard boiled eggs! I eat them plain as a snack, or egg salad, but that may only take you so far. I’ve actually dyed un-boiled eggs when I wanted to play with the color but not have a dozen hard boiled eggs around. That was without a toddler!

1) Use hard boiled eggs for all the deviled eggs!
They are such a hit at a party…often vegetarian (I made my bacon ones obvious by topping them with bacon so there weren’t surprises), often dairy-free, often gluten free…depending on the variety! They’re a small bite without silverware and don’t require reheating! Make just a few and serve them with dinner or lunch at home. You don’t even have to wait for a party! Are you surprised I have more variation ideas I just haven’t made yet??
Sour Cream & Onion Deviled Eggs
Bacon Ranch Deviled Eggs
Taco Spiced Deviled Eggs
Greek Deviled Eggs
Caesar Deviled Eggs
French Onion Deviled Eggs

The Three Bite Rule - Greek Deviled Egg


2) Use hard boiled eggs for the to-go option where you might have another egg!

Breakfast Risotto I made had white cheddar, bacon, everything bagel seasoning and was served with an egg for the runny yolk. When I packed leftovers for work, I heated the risotto and chopped a cold hard boiled egg to go on top just before eating (with extra everything bagel seasoning).
The Three Bite Rule - Bfast Risotto
Avo & Egg Toast with Everything Bagel Seasoning would speed up immensely if the egg was a chopped hard boiled one!


3) Use hard boiled eggs to amp up the protein on a veggie side dish!

Caesar Asparagus was a springy feeling side that was just so easy: roasted asparagus, MYO caesar dressing, and top with some hard boiled eggs and plenty of salt & pepper!
The Three Bite Rule - Caesar Asparagus

4) Use hard boiled eggs for Cobb Salad themed anything! 
I made a cobb salad inspired burger. I’ve made a Cobb Salad Dip! Make a cobb salad chicken sandwich! Make it a regular cobb salad! Make it a cobb salad crostini appetizer! Bacon, chicken/turkey, eggs, lettuce/cucumbers/tomato, and blue cheese is always a welcome combo!
The Three Bite Rule - Cobb Salad Burger

5) Use hard boiled eggs for topping on a breakfast pizza!
This breakfast pizza from back in the day had cream cheese with chives spread onto the crust then topped with shredded cheddar, breakfast sausage, hard boiled eggs, and everything bagel seasoning. This is the foolproof way to do eggs on breakfast pizza if you are cooking for a crowd and don’t want to test the baking time needed for an egg cracked onto a pizza!
The Three Bite Rule - Breakfast Flatbread

July 2019 Recap

July is the best so while it is sad that it is over, the only good thing is baby C’s birthday is coming right up! We got lots of pool days, a week at the beach, and a lot of outside time. Mr. J and I got a date to a new restaurant in our town square that was nice but maybe not our fav for other options nearby. I love El Centro and would choose Mexican over where we went.

I made a lemonade slaw to go onto crispy fish tacos with lemonade mix and used frozen breaded fish pieces with the slaw and avocado. I heard from a few who made them which was so fun!
The Three Bite Rule - Lemonade Slaw
Truffle and Herb Deviled Eggs were for no particular occasion but were fun along side dinner.
The Three Bite Rule - Truffle & Herb Deviled Eggs
I made a smoothie with frozen dragon fruit puree packs+ coconut almond milk + mango and the change for me was that it wasn’t a breakfast replacement.

Next month I have a salad and an appetizer already lined up. We’ll see what else I get to. I have a few ideas, of course!

The Baby Girl:

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She’s 100% walking now. A month ago (at 10 months) she was walking a bit and then it picked up, big time. She ate a ton on vacation so maybe there’s a growth spurt ahead! She is so happy all the time. She loved the beach sand and the ocean water and watching her toddle around on the beach was fun. She likes riding around in shopping carts or in the real stroller to look all around, instead of being in her carseat. I’m excited for her birthday! My little babe will be 1!?!?!?!

The Little Boy:

He’s going to a new school in our town for preschool before kindergarten next year. We’ve been mentally preparing him. I love him for his thoughtfulness and I try to arm him with info because his go-to is to want to stay home until he can picture where he’s going and what it will be like. He has been zooming on his balance bike and loving ice pops. I grabbed pedialyte ones for how active and sweaty he gets. He got to go bowling and loved it.

2019 goals:

Year of ___ decluttering/minimizing/organizing: I joined a giveaway group on facebook and got rid of a few things immediately! A wire rack and a baby activity seat went like hotcakes!
Feeding Littles: We had Italian subs in salad form so I shared the little one’s version, deconstructed, minus lettuce. 
Work on advanced food prepping: Using what we had was the name of the game before vacay and then we were gone, so that was half the month!
What I’m reading: I read Palisades Park and Rich People Problems.
What I’m watching: We caught a part of a CNN series about Movies.