Summertime Deviled Egg Flight Recipes

1. Roasted Kale and  Mushroom  Deviled Eggs

Summa Salt Product-Ranch Salt

Serving size: 6

Ingredients:

• 1 tablespoon of Summa Salt’s Ranch Salt

• 6 hard-boiled eggs

• ½ teaspoon black pepper

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard

• 1/4 cup finely chopped roasted kale

• 1/4 cup sautéed white mushrooms, finely chopped

• Paprika for garnish

• Swirl of vegetable oil

Instructions:

1. Boil eggs for 10 minutes and soak in an ice bath for 10 minutes. 

2. Heat oven to 425 degrees Fahrenheit. Place kale and diced mushrooms in an oven-safe dish and lightly drizzle with vegetable oil.  Cook for 15 to 20 minutes or until charred. 

3. Slice the hard-boiled eggs in half and remove the yolks.

4. In a bowl, mash the yolks with mayonnaise and Dijon mustard until smooth.

5. Stir in the roasted kale and sautéed mushrooms.

6. Season with Summa Salt’s Ranch Salt and pepper.

7. Spoon the mixture back into the egg whites.

8. Garnish with a sprinkle of paprika. 

2. Cilantro and Corn Deviled Eggs

Summa Salt Product-Flaming Vampire

Serving size: 6

• 1 tablespoon Summa Salt Flaming Vampire

• 6 hard-boiled eggs

• ¼ white onion

• Knob of butter

• 1/4 cup mayonnaise

• 1 teaspoon lime juice

• 1/4 cup fresh corn kernels, cooked

• 2 tablespoons finely chopped fresh cilantro

• ½ teaspoon of ground white pepper

• Smoked paprika for garnish

Instructions:

1. Boil eggs for 10 minutes and soak in an ice bath for 10 minutes.

2. Remove the kernels from the cob. Saute kernels and white onion in a knob of butter on medium heat until tender.

3. Halve the hard-boiled eggs and scoop out the yolks.

4. Mix the yolks with mayonnaise and lime juice until creamy.

5. Fold in the corn kernels, onion and cilantro.

6. Add Summa Salt’s Flaming Vampire salt.

7. Fill the egg white halves with the yolk mixture.

8. Dust with smoked paprika. Garnish with corn and cilantro.

3. Datil Parsley Bacon and Chives Deviled Eggs

Summa Salt Product-Datil Parsley 

Serving size: 6

• 1 tablespoon Summa Salt Datil  Parsley  

• 6 hard-boiled eggs

• 1/4 cup mayonnaise

• 1 teaspoon spicy brown mustard

• 3 slices cooked bacon, crumbled

• 2 tablespoons finely chopped chives

• ½ teaspoon  black pepper 

• Chopped chives for garnish (optional)

• Chopped parsley for garnish (optional)

Instructions:

1. Boil eggs for 10 minutes and soak in an ice bath for 10 minutes. Cut the hard-boiled eggs in half and remove the yolks.

2. Blend the yolks with mayonnaise and Dijon mustard until smooth.

3. Mix in the crumbled bacon and chopped chives.

4. Season with Summa Salt’s Datil Parsley Salt and pepper to taste.

5. Pipe or spoon the yolk mixture into the egg whites.

6. Garnish with additional chopped chives.

4. Dill and Pickle Deviled Eggs

Summa Salt Product-Spicy Pickle

Serving size: 6

• 1 tablespoon Summa Salt Spicy Pickle Salt

• 6 hard-boiled eggs

• 1/4 cup mayonnaise

• 1 teaspoon white vinegar

• 2 tablespoons finely chopped dill pickles

• 2 teaspoons fresh dill, chopped

• ¼ teaspoon black pepper

• Dill sprigs for garnish

Instructions:

1. Boil eggs for 10 minutes and soak in an ice bath for 10 minutes.

2. Split the hard-boiled eggs and extract the yolks.

3. Fry bacon on medium heat on the stove top. Remove from heat and let cool. Crumbled once completely cooled. 

4. Mash the yolks with mayonnaise and white vinegar until smooth.

5. Stir in the chopped dill pickles and fresh dill.

6. Season with Summa Salt’s Spicy Pickle Salt and pepper.

7. Fill the egg whites with the yolk mixture.

8. Top each egg with a small sprig of dill.

Add extra Spicy Pickle on top of finished egg, if desired. 

5. Sweet Pepper and Sage  Deviled Eggs

Summa Salt Product-Vampire Salt

Serving size: 6

• 1 tablespoon of Summa Salt Vampire Salt

• 6 hard-boiled eggs

• 1 teaspoon of fresh diced sage

• 1/4 cup mayonnaise

• 1/4 cup finely chopped sweet peppers (red, yellow, or orange)

• 1 teaspoon finely chopped sage

• Swirl of olive oil

• Finely chopped sweet peppers for garnish

Instructions:

1. Boil eggs for 10 minutes and soak in an ice bath for 10 minutes.

2. Saute diced sweet peppers in a swirl of olive oil on medium heat.

3. Halve the hard-boiled eggs and remove the yolks.

4. Mix the yolks with mayonnaise

5. Fold in the chopped sweet peppers and sage.

6. Season with Summa Salt’s Vampire Killer salt and pepper.

7. Spoon the mixture back into the egg white halves.

8. Garnish with additional finely chopped sweet peppers and sage.

Serve and enjoy immediately!