What to Do With All Those Easter Eggs or Why My Blog Has Been Blowing Up!

Deviled Eggs with Curry (photo credit: Epicurious.com)

Last week, I happened to checked the dashboard for my blog.  For those of you who don’t know, the WordPress dashboard is basically where you check your settings, create posts on your blog, etc. 

Granted, I don’t check my dashboard everyday.  But I decided to check because I hadn’t in a while.  Normally, I average about 10-15 hits to my blog each day.  But last week, I was getting more than 50 hits a day!  It had been more than two weeks since I posted anything so I was curious what was driving traffic.  Well, it was eggs. 

People were looking for recipes for deviled eggs.  National Deviled Eggs day was back in November so anytime someone was looking for a recipe, my blog would show up because of that post

Now, I find myself with about 8 eggs I need to crack.  So I thought I would post some recipes.  You can also check out www.deviledeggs.com for some ideas.  Personally, I think I’ll try a basic recipe with a twist…BACON!

Deviled Eggs with Curry – Serves 6

  • 6 large hard-boiled eggs, shelled
  • 1/4 cup mayonnaise
  • 1 tablespoon minced green onion
  • 3/4 teaspoon curry powder
  • 1 tablespoon minced fresh parsley
  • Niçois olives (optional)
Cut hard-boiled eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks with fork. Add mayonnaise, minced green onion and curry powder; mix well. Season yolk mixture to taste with salt and pepper. Divide filling among egg halves, mounding slightly. Arrange eggs on platter. Sprinkle with minced parsley. (Can be prepared 8 hours ahead. Cover and refrigerate.) Garnish eggs with Niçois olives, if desired, and serve.Read More http://www.epicurious.com/recipes/food/views/Deviled-Eggs-with-Curry-101976#ixzz1Kn5n2pLJ

Fried Deviled Eggs (Pat and Gina Neely)
  • 1 dozen eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon chopped chives
  • Dash hot sauce
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko crumbs
  • Parsley, for garnish
  • Peanut oil, for frying

Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.

 Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

 Heat oil in a deep-fryer to 350 degrees F.

 In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

 Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

Serves 4-6 people


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