Deviled Egg Baskets Food

HOP-TO-IT DEVILED EGGS

Steps:

• Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks; set whites aside. In a small bowl, mash yolks. Add mayonnaise, relish, mustard, salt and pepper; mix well. Stuff or pipe into egg whites., Top with sprouts. Tuck the ends of a chive into each egg, forming a handle. Refrigerate until serving. Just before serving, garnish with sunflower kernels.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

DEVILED EGG BASKETS

Steps:

• Make crosswise cut about 1/3 down from top narrow end of each egg to cut egg into 2 pieces. Cut thin slice off large bottom rounded end of each egg so egg sits level when placed on plate.
• Remove egg yolks; place in small bowl.
• Chop whites from top thirds of eggs along with the thin trimmed egg white slices into fine pieces. Add to egg yolks along with cream cheese spread and dressing; mix well.
• Spoon 1 Tbsp. egg yolk mixture into each hollowed-out egg white piece. Refrigerate remaining egg yolk mixture for another use. (See tip.)
• Insert both ends of each chive piece into egg yolk mixture in each egg to resemble handle on a basket.
• Press dill pieces around edges of egg yolk mixture; sprinkle with paprika.