Erratic Repertoire: Deviled Eggs!!!

It might be the part of me that has stayed childlike that finds humor in taking food preparation assignments to the extreme. A couple years ago, my cousin Elizabeth and I made the Lamb Cake for Easter. Lamb Cake is a traditional piece on our Easter, a recipe handed down through generations, a cake molded from a cast iron lamb shape. This project was taken to the extreme by making an over abundance of frosting... we had broken my mom's mixer during the process... oops :) We had to use that frosting not only on the lamb, but also the plate... Pretty right?

Here is the lamb's bed of grass...
(and Elizabeth and I)

...and here was a our beautiful lamb!

This year my aunt Teresa assigned me the task of making the Deviled Eggs for Easter at my grandparent's house. Immediately upon hearing this news, I decided I wanted my eggs to be an unforgettable piece to this year's holiday!

Every Easter our family has Deviled Eggs as an appetizer and this is probably my favorite food on the table so, I guess it makes sense for me to prepare them. How can one take the task to an extreme you ask? Well, my idea at first was to make 10 dozen eggs... my thought was, there are never enough to satisfy everyone (or at least me ;) ) and I can't be the only one who loves them so much. I was soon advised to pull back my efforts because of the time and expense that would be required in the preparation of 240 Deviled Eggs. My dad allowed me to use four eggs per the 9 recipes I wanted to try (plus four more for extra normal eggs) totally 80 Deviled Eggs. I wanted this to be a little bit more of a treat this year so I enlisted the help of the fine recipe contributors of recipezaar.com to get some ideas for new flavors. While I LOVE the classic Deviled Egg, it is the only kind we ever really have at our holiday gathering so I thought that we could use a bit of variety in egg appetizers this year. With a grocery list of 30 different ingredients I believe that my goal for variety and memorability can be accomplished... as long as I can get them all made.

*above text was prepared before taking on the challenge

I'm preparing to make the first batch: the traditional eggs.

I decided to make two batches of the classics in the anticipation that my relatives will think I'm crazy and favor these over all of the other, more nontraditional recipes. Our preference has been for a bit more of a chunky egg mix. They are nice... but a little... boring. haha, delicious all the same!

I have chosen six recipes from recipezaar.com to try out in search of a new favorite of my own. Here were the winners of that search:

No Yolk Deviled Eggs

The filling is potatoes instead of yolk. They resembled a potato salad in taste. I liked this recipe.

The Real Deal Deviled Eggs

These are special for your spicy food loving friends. They have a kick, that is for sure.

Mexi Salsa Deviled Eggs

I believe these were the favorite of the day. They were gone first anyway!

Lemon-Curry Deviled Eggs

If you like curry, you would like these.

Ali's Dill Pickle Deviled Eggs

These were probably my favorite. The dill flavor with the eggs was excellent.

Dirty Martini Deviled Eggs

Yes, they contain Vodka and yes, they were pretty good... cute too.

The remaining two batches were reserved for two special concoctions that I had devised on my own!

That is my dad, helping me out with all my eggs... as well as the 30 ingredients!

Invention #1:

Bacon Ranch Deviled Eggs

They contain bacon, red pepper, green pepper, and peppercorn ranch dressing

I loved these! They were sooo delicious!

Invention #2

S.O.S Deviled Eggs

S.O.S comes from a military dish that my family would eat often together. I wanted to make eggs inspired by that meal because it is one of my favorites.

The egg mix contains pork sausage, hash browns, and white sauce (like in biscuits and gravy...).

Another winner I thought!