Deviled Eggs With A Twist Food

DEVILED EGGS WITH A TWIST

Steps:

• In 4-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
• Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir in celery, dressing, mustard and salt until well blended.
• Spoon yolk mixture into egg white halves. Top eggs with tomatoes and green onions.

DEVILED EGGS WITH A DILL TWIST

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
• Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

DEVILED EGGS WITH A TWIST

Steps:

• Boil eggs (I used the "eggsact eggtimer ").
• Shock eggs in cold water as soon as they are done; let them sit until you can pick them up and they no longer feel warm.
• Tap lightly with a spoon all over the egg to break the shell. Once you find the "pocket" (air bubble in the egg) start peeling from the pocket under cold water.
• Cut eggs in half, putting half the yolks in one bowl and the other half in another bowl.
• Use a fork to mash half of the eggs, some small chunks are okay.
• Take the other bowl of yolks and process in a food processor until they become thick; add the mayonnaise, mustard, Ponzu sauce, salt and pepper.
• Blend until the mix becomes smooth.
• Add the pickle relish to the fork mashed yolks.
• Slowly combine the two yolk mixtures together; mix well.
• Place yolk mixture into a pastry bag, or a plastic bag with a corner cut off, and "pipe" the filling into each egg.
• Sprinkle with paprika or cayenne.

SCRAMBLED EGGS WITH A TWIST

Steps:

• Put the tomatoes into an oven proof dish and drizzle with the olive oil then sprinkle with a little salt and pepper. Place in a medium hot oven (150°C - 180°C) for about 30 minutes so they soften and cook through.
• when the tomatoes are almost done start beating together the eggs and milk.
• Warm a pan and put the butter in so it melts and coats the bottom.
• Add the eggs and keep stirring gently as it cooks.
• Toast the bread and butter it.
• Place the eggs on the toast (buttered if you like).
• Place the scrambled eggs (I like mine soft and creamy but you may want to cook yours a little longer) on the toast.
• Put the tomatoes on and sprinkle the fresh basil, parmegano cheese, sea salt and black pepper on.
• Serve straightaway.

DEVILED EGGS MODERN TWIST

Steps:

• Hard boil eggs and peel as usual.
• Halve the eggs lengthwise.
• Remove all yolks from egg halves and place in bowl.
• Mash yolks with fork until most lumps are gone.
• Add mustard, mayonnaise, lemon juice and vinegar and mix until smooth.
• Fill egg halves with large spoonfuls of yolk mixture.
• Sprinkle with chili powder and refrigerate until ready to serve.

DRAGON EGGS (DEVILED EGGS WITH A SPICY TWIST)

Steps:

• Cook the bacon until crisp tender. Allow to cool. Chop fine.
• Chop the whites of the green onions very fine and add to the egg yolks.
• Chop the green part of the onion and set aside for garnishing.
• Heat the cream cheese in the microwave until warm and soft. (Takes about 1 minute, stir a few times every 20 seconds).
• Add warm cream cheese and jelly to the eggs yolks. Stir into a paste. (Adjust the cream cheese and jelly amounts to your own liking.).
• Add the bacon.
• Salt and pepper to taste.
• Fill the egg whites with the mixture.
• Add 3-6 drops of Sriracha to the top and sprinkle with the green onion tops.