Bella Tuscany Deviled Eggs Food

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

BELLA TUSCANY DEVILED EGGS

Steps:

• Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.
• Combine the well mashed yolks with the sour cream and lemon juice.
• Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder; taste, then season with salt and pepper.
• Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.

DEVILED EGGS

Steps:

• Cut eggs in halves; set whites aside.
• Remove yolks and mash with a fork.
• Mix with the remaining ingredients.
• Salt and pepper to taste.
• Stuff egg white halves and refrigerate.
• Times does not include boiling eggs.

DEVILED EGGS

Steps:

• Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
• In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne.
• Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.