Lawson Roberts' Easter Eggs- Deviled Eggs! Hippity Hop Hippity Hop

Ok self admittedly, its one of my favorite holidays. Easter brings lovely memories of new outfits, HUGE hats on the ladies at church and then a trip down to this Irish Society all men’s club in Charleston SC called the Hibernian. We would walk in and there would be this huge spread of what I thought at the time was gourmet food. Truthfully, it was pretty normal food for the season. Finger sandwiches, dips, spreads and oh yes the deviled eggs. GOSH, I love deviled eggs. So as my culinary skills grew over the years after college, I thought it would be fun to share with you some of my most requested recipes and options for deviled eggs. I hope you enjoy them as much as I do.





      12 large eggs

       2 teaspoon(s) white vinegar

       2 ounce(s) (about 1/2 cup) Cheddar cheese, grated

       3 ounce(s) (6 tablespoons) cream cheese

       1/4 cup(s) mayonnaise

       3 tablespoon(s) diced pimientos

       1/2 teaspoon(s) dry mustard

       Salt, to taste

       Freshly ground pepper, to taste



In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.

Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.

To yolks, add Cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.


SIRACHA Deviled Eggs



7 eggs (preferably a week or two old)

2 T mayo or light mayo

1 T + 1 tsp. fat-free Greek Yogurt

1 1/2 tsp yellow mustard

1-2 tsp. Sriracha sauce (I used 1 1/2 tsp. for eggs that were just slightly spicy)

1/2 tsp. sea salt

2 green onions, green part only, thinly sliced on the diagonal



Carefully remove the yolk from each egg half.  Put yolks in a small bowl and arrange the 12 best white egg halves on a tray (or use them all if you’re lucky enough to not get any mangled eggs!)  Mash yolks thoroughly with a fork, then mix in the mayo, Greek yogurt, yellow mustard, Sriracha, and salt.  Taste to see if you want more Sriracha.


Use a rubber scraper to put the egg yolk mixture into a small plastic bag, then cut off one corner and squeeze the yolk mixture out to fill the egg white halves.  (I usually use a fork after to smooth out the filling.)


Clean green onions and thinly slice the green part on the diagonal.  Sprinkle each egg with a few slices of green onion and serve.








1 dozen hard- boiled large eggs, peeled
1/4 cup mayonnaise (or more to taste)
2 Tablespoons Dijon mustard
4 ounces smoked salmon, finely chopped (plus a little extra for garnish)
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
freshly chopped dill to taste (or dried)
capers, rinsed and drained


1. Slice eggs in half lengthwise and carefully remove the yolks. Mash the yolks and then add the mayonnaise, Dijon, salmon, lemon juice and pepper. Add dill to taste. If you’re using fresh, you will not need as much as the dried to add flavor. Stir to blend.

2. Pipe the filling into the egg halves, using a large star tip, and then top each with a caper at the peak, plus a tiny piece of smoked salmon, if desired.


3. Refrigerate these for at least an hour before serving to give the flavors a chance to meld.


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