Apple Deviled Eggs Food

BEST DEVILED EGGS RECIPE

Steps:

• Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
• While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
• Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
• Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
• Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

DEVILED EGGS WITH APPLE COMPOTE

Steps:

• Cut each egg in half lengthwise. Transfer hard-boiled egg yolks to a mixing bowl. Melt butter in a saute pan, and gently cook apples and shallots until tender. Remove from heat and add parsley to apple mixture and let cool. Mix yolks with mayonnaise and mustard, and season with salt and pepper, to taste. Spoon apple mixture into empty hard boiled egg whites. Spoon egg mixture on top of apple. Garnish with lemon-thyme or fresh mint.

APPLE DEVILED EGGS

Steps:

• Cook 1 diced shallot in butter, 2 minutes. Add 1/2 diced green apple; cook 1 minute. Add 1 teaspoon chopped parsley, then let cool. Mash 6 hard-boiled egg yolks, the apple mixture, 2 tablespoons mayonnaise, 1/2 teaspoon dijon mustard, and salt and pepper. Spoon into the egg whites; top with lemon thyme or mint.

EASY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

CLASSIC DEVILLED EGGS

Steps:

• Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
• Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.