Angeled Eggs Food

ANGELED EGGS

Steps:

• Cut each egg in half lengthwise and transfer the yolks to a medium bowl.
• To the yolks, mash in the mayonnaise, hummus, and paprika until smooth. Season to taste with salt and pepper. Divide the mixture among the egg white cavities. Top each with a cucumber slice.

ANGELIC DEVILED EGGS

Steps:

• Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.
• Remove the eggs. Roll each egg to crack the shell and gently peel.
• With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.
• Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!

ANGELED EGGS

Steps:

• Hard boil your eggs.
• Remove outer shells and cut each egg in half.
• Scoop out the yolks and place them in a bowl. Place your egg whites on a serving plate.
• Add pepper, mayonnaisse, mascarpone, and vinegar to the yolks and blend well with a mixer.
• Add mustard and salt and mix until just blended.
• Place yolk mix inside the hole of each egg where the yolk used to be.
• Decorate with paprika.
• Chill then enjoy!