5 Pepper Deviled Eggs Food

5-PEPPER DEVILED EGGS

Steps:

• Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with the salt.
• Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until well ground. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise, and mustard to the egg yolks and, using a fork, stir to thoroughly combine.
• Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
• Chill for at least 1 hour in the refrigerator before serving.

DEVILED EGGS

Steps:

• Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
• Place the eggs in ice bath or simply cold water and let chill 5 minutes.
• Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
• Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
• Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.

DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
• Remove yolks from whites and place in a small round bowl.
• Mash yolks with a fork into fine pieces.
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
• Squeeze mixture out of corner of bag into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

DEVILED EGGS

Steps:

• Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
• Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
• If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.

BELL PEPPER DEVILED EGGS

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
• Spoon the filling into the egg whites. Top with more bell peppers.

5-PEPPER DEVILED EGGS

Steps:

• Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with salt.
• Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise and mustard to the egg yolks and using a fork, stir to thoroughly combine.
• Place the mixture into a zip top-plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

DEVILED EGGS WITH CREAMY SWEET PEPPER AND HAM

Steps:

• Cut eggs lengthwise in half. Remove yolks; place 4 in medium bowl. Refrigerate remaining yolks for another use. (See tip.)
• Add reduced-fat cream cheese and horseradish sauce to yolks in bowl; mix well. Stir in peppers and ham.
• Spoon into centers of egg whites. Sprinkle with paprika.
• Refrigerate 30 min.