Baked Deviled Eggs Food

DEVILED EGGS

Steps:

• Put 6 eggs in a pot; cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel. Halve lengthwise and scoop out the yolks; mash with salt, pepper, 1/4 teaspoon mustard powder, 1 tablespoon milk, 1 tablespoon each chopped parsley, chives, tarragon and 1/4 cup mayonnaise. Pipe into the egg whites. Top with paprika and chives.

SQUARE DEVILED EGGS

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
• Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
• While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
• Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
• Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

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.

FULLY LOADED DEVILED EGGS

Steps:

• Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
• Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
• Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
• Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.

" LOADED " DEVILED EGGS

Steps:

• Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
• Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
• Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.

DEVILED EGG CASSEROLE

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash on a flat plate with a fork.
• Set aside.
• Place egg white halves in a 13x9x2-inch glass baking dish.
• Set aside.
• Make sauce by melting butter in a medium saucepan over low heat.
• Stir in flour, salt and white pepper.
• Cook 1 minute with mixture bubbling.
• Whisk in milk gradually, bring to a boil, stirring constantly.
• Boil 1 minute, stirring.
• Add cheese; stir until melted and smooth.
• Measure out 1/2 C.
• of sauce in a small bowl and add 1 T.
• mustard and 1/2 tsp.
• Worcestershire sauce; stir to blend.
• Pour over mashed egg yolks and mix until smooth.
• Fill egg white halves with egg yolk mixture, dividing evenly.
• Add remaining 1 T.
• mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
• Pour sauce over top of filled eggs.
• Sprinkle tops of eggs with Parmesan cheese.
• Bake in a preheated 375­°F oven for 25 minutes, or until tops are lightly browned.
• Serve hot.

DEVILED EGGS

Steps:

• Carefully slice the eggs in half lengthwise and remove the yolks.
• Mash the yolks in a small bowl. Mix in the mayo, mustard, and pepper sauce until well blended. Season to taste with salt and pepper.
• Spoon or pipe the filling into the hollows of the whites, mounding it slightly. Sprinkle lightly with paprika to garnish.
• Refrigerate for 1 to 2 hours and serve cold.

DEVILED EGG BREAKFAST BAKE

Steps:

• Slice eggs in half lengthwise.
• Remove yolks and put in a bowl and mash with a fork.
• Set egg whites aside.
• To the egg yolks, add sour cream, mustard and salt and mix till creamy.
• Fill the egg whites with this mixture and set aside.
• In a small saucepan, saute the onions in the butter until tender.
• Add the soup and sour cream and mix well.
• Pour half of soup into an ungreased, shallow baking dish.
• Arrange stuffed eggs over the sauce.
• Spoon remaining sauce on top and sprinkle with the cheese and paprika.
• Cover and refrigerate overnight.
• The next morning take dish out of refrigerator for at least 30 minutes before baking.
• Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.