Auntie Hinshaws Deviled Eggs Food

THE BEST DEVILED EGGS (DIVINE EGGS)

Steps:

• Use a separate pan or bowl and add ice and water for an ice bath. This will be use later to cool the eggs after they have cooked. Select a pot that is large enough for the eggs to move freely while cooking, then place the eggs into the pot.
• Place salt in the pan and enough water to cover the eggs (about 4-5 cups is what we used but it will depend on the size of your pot.
• Turn on heat and bring water to a boil.
• Once the water starts boiling, lower the heat until the water is no longer boiling.
• Use an open tea strainer to lower the eggs into the hot water. Once the eggs have been placed into the water, turn the heat back up to boiling and boil for about 14 minutes.
• After the timer goes off, take the eggs out of the water and place in the cold water that was prepared earlier.
• Leave the eggs in the cold water until the eggs are completely cooled. Give it 10 to 15 minutes and check to make sure the eggs are completely cooled.
• Carefully peel each of the eggs insuring no shells are left.
• Place them on a plate, take a sharp knife and cup the eggs length wise (the long way) and remove the yolk from the center.
• Next take the yolk and mash very well then add your Miracle Whip, vinegar, mustard and sugar and blend until smooth. Add the relish and pepper.
• Next using a piping bag with a large star tip, add egg mixture and pipe into egg white. (OR you can use a small spoon to place the yolk mixture into the egg white).
• Garnish with the paprika and chives and place them in the refrigerator in a covered dish.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

AMAZING DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
• Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
• Add next 5 ingredients. Try not to add too much vinegar from the relish.
• Stir mixture until creamy.
• Spoon mixture into egg white halves or pipe.
• Dust the tops of the filled eggs with paprika.
• Chill in fridge for at least 1-2 hours before serving.

THE REAL DEAL DEVILED EGGS

Steps:

• Pop out yolks into a bowl and mash with all the ingredients except the paprika.
• Spoon back into the white egg halves, sprinkle with paprika and chill.

HORSEY DEVILED EGGS

Steps:

• For best results cook the eggs as follows: Place the eggs in a saucepan and cover with cold water.
• Over med-high heat, bring the water/eggs to a boil.
• As soon as the water begins to boil, turn the burner off.
• Let the pan of eggs sit on the burner for 15 minutes.
• Remove from heat and drain water.
• Cover the eggs with ice cubes.
• Add water until eggs are fully covered.
• Let pan sit in the sink until eggs are cold enough to handle and peel.
• Peel the eggs and rinse off with cold water.
• Cut each egg in half and place on a plate.
• Remove the yolks and put them into a small bowl Mash the egg yolks with a fork.
• Add the mayonnaise, horseradish sauce and pickle juice Mix well with a spoon or fork.
• Add the diced pickles and onions Mix well.
• With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
• If desired, sprinkle paprika on the eggs.
• Cover with plastic wrap.
• Refrigerate for at least one hour before serving to allow flavors to blend together.

AUNT ABBIE'S DEVILED EGGS

Steps:

• Cut eggs in half.
• Mash yolks with melted better and pepper.
• Add tartar sauce and mustard and mix well.
• Stuff eggs with yolk mixture.
• Sprinkle tops lightly with paprika.
• Chill until ready to serve.

DEVILED EGGS WITH LEMON

Steps:

• Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
• Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
• Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
• With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
• Garnish with finely chopped scallions or parsley.

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.

AUNTIE HINSHAW'S DEVILED EGGS

Steps:

• Boil Eggs. After cooled, peel and cut in in half. Remove yellow yolks and place in bowl. Crush with a fork and then with all other ingredients. Stir and then add mixture back to the egg halfs. Start with 3/4 cup of mayonaise and work up to 1 cup depending on how you like your eggs.