Deviled Eggs With Ancho Sour Cream And Cilantro Food

AMAZING DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
• Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
• Add next 5 ingredients. Try not to add too much vinegar from the relish.
• Stir mixture until creamy.
• Spoon mixture into egg white halves or pipe.
• Dust the tops of the filled eggs with paprika.
• Chill in fridge for at least 1-2 hours before serving.

DEVILED EGGS WITH ANCHO, SOUR CREAM, AND CILANTRO

Steps:

• Carefully scoop the yolks from the egg halves, dropping them into a large bowl. Arrange the empty egg halves on a large platter.
• Tear the chile into small pieces and place it in a spice grinder. Grind to a powder. Add 1 teaspoon of this ground chile to the egg yolks. Add the sour cream, mayonnaise, cilantro, mustard, lemon juice, salt, and pepper, and mash with a fork until smooth.
• Spoon the filling into each of the egg halves, mounding it slightly. (The deviled eggs can be prepared 2 hours ahead. Cover and refrigerate.) Serve with 1 teaspoon of the remaining chile powder sifted over the eggs, if desired.

AVOCADO DEVILED EGGS

Steps:

• Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
• Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.

SOUR CREAM AND BACON DEVILED EGGS

Steps:

• Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.
• Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.
• Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

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.

SOUR CREAM AND LEMON DEVILED EGGS

Steps:

• Cook eggs in simmering water for 15 minutes and cool.
• Cut hard boiled eggs in half lengthwise.
• Transfer yolks to small bowl and mash with fork.
• Mix in sour cream, mayonnaise, and mustard.
• Stir in lemon zest, lemon juice, and cayenne pepper.
• Add salt to your taste.
• Spoon yolk mixture into whites.
• Sprinkle generously with chopped parsley.
• Cover loosely and refrigerate.