Deviled Eggs Food

EASY DEVILED EGGS

Steps:

• Cut eggs lengthwise into halves.
• Slip out yolks and mash well with a fork.
• Mix in remaining ingredients.
• Fill whites with yolk mixture, heaping it up lightly.

DEVILED EGGS

Steps:

• Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
• Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

DEVILED EGGS

Steps:

• Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
• Place the eggs in ice bath or simply cold water and let chill 5 minutes.
• Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
• Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
• Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.

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.

DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
• Remove yolks from whites and place in a small round bowl.
• Mash yolks with a fork into fine pieces.
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
• Squeeze mixture out of corner of bag into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

DEVILED EGGS

Steps:

• Put the eggs in a large saucepan with enough water to cover by 2 inches.
• Add some salt.
• Bring to a boil over high heat.
• As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
• Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
• Gently crack the shells under water to loosen, then remove the shells.
• Halve the eggs and scoop out the yolks.
• Mash the yolks well, then add the remaining ingredients except the chervil or chives.
• Mix well.
• Taste, adjust the seasonings.
• Fill the egg halves withe the filling.
• Can be prepared about 4 hours before serving.
• Sprinkle with the chervil or chives just prior to serving.

CURRY DEVILED EGGS RECIPE

Steps:

• Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
• Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
• Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard boiled. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
• Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
• Peel the shell from each egg.
• Pat each egg dry of excess moisture with paper towels or a clean tea towel.
• Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
• Mash the yolks to your desired consistency with a fork.
• Then add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
• Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
• Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
• Garnish, if desired, with a sprinkling of cayenne pepper, green onion, cilantro and chili pepper. Serve and enjoy!Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.

DEVILED DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in small bowl.
• Add remaining ingredients; mix well.
• Spoon into centers of whites.

SOUTHERN DEVILED EGGS

Steps:

• Carefully remove the egg yolks.
• Mash with the back of a fork.
• Add the mayonnaise, vinegar, mustard, salt, white pepper and Worcestershire sauce.
• Stir until well blended.
• Fill the egg halves with the yolk mixture.
• Keep refrigerated until served.
• Sprinkle with paprika for color if desired.

DEVILED EGGS

Steps:

• Shell the eggs & cut them in half, lengthwise.
• Remove the yolks & set aside in a bowl.
• Mix together the mayo, mustard, salt & white pepper. Blend well; add the relish or pickles & mix well. Set aside.
• Mash the yolks & add to the mayo mixture.
• Place yolk mixture into hollow of each egg white by either spooning or piping it.
• Refrigerate until ready to serve.
• If your egg mixture is too thick, you can add a 1/4 Teaspoon of pickle juice to the egg mixture.

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.