Deviled Eggs With Asparagus Puree Food

ULTIMATE DEVILED EGGS

Steps:

• Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
• Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
• Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
• Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
• Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.

ASPARAGUS DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
• Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don't worry - when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won't stain the towel green. I hear you can use cheese cloth, but I didn't have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn't get anymore liquid out.
• Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you're using and again blend until smooth.
• Fill the white egg halves with the mixture. You can decorate with the removed Asparagus tips.
• Cover with plastic wrap and chill until ready to serve.
• ENJOY!

ASPARAGUS DEVILED EGGS

Steps:

• Halve the eggs lengthwise. Remove and mash the yolks.
• Add mayo, lemon zest, salt, curry powder and mustard. Mix until creamy.
• Fill egg whites with flavored yolk mixture, leveling each to flat edge of egg.
• Place one asparagus tip across the center of each half.
• Cut pimiento into thin strips and place 2 strips across each asparagus tip.

SCRAMBLED EGGS OVER ASPARAGUS

Steps:

• Preheat your oven to 425 degrees F.
• Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
• Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
• In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
• Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
• Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

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.

PARSI DEVILED EGGS

Steps:

• Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
• Set the egg whites aside.
• Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
• Stir in the mayonnaise and taste for lime and salt.
• Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
• Let come to room temperature before serving.

OPRAH WINFREY'S DEVILED EGGS

Steps:

• Hard boil eggs.
• Cut each in half lengthwise.
• Remove yolks and place in bowl with all other ingredients; mix well.
• Spoon into egg whites and sprinkle with parsley & paprika.
• Cover and refrigerate at least one hour or more.
• Serve chilled.

HOW TO MAKE AWESOME DEVILED EGGS

Steps:

• To boil an egg correctly place your eggs in a pot. Make sure there is room for the eggs to move around as they boil so they don't crack. Fill with water so the water is an inch or more over the eggs. Bring to a boil. Allow eggs to boil only for 2 to 3 minutes. Turn the heat off, put a lid on the pot and move the pot off of the hot burner. Allow eggs to sit in the hot water for about 15 minutes. The hot water will continue to cook the eggs and you will have lovely mustard yellow yolks. After fifteen minutes rinse with cold water and peel.
• FYI if your shell sticks to the egg membrane your eggs are too fresh. This is not caused from over cooking your eggs. Buy your eggs a few days in advance of hard boiling them.
• Cut your hard boiled eggs in half with a sharp knife. Put the whites on a plate or in a deviled eggs dish. Put the yolks in the bowl of a food processor. Once you've got all the yolks in the processor pulse the yolks for about a minute. Add the rest of the ingredients into the food processor bowl and turn it on low and let it mix for about 1 1/2 minutes. Scrap down the bowl and pulse it a couple more times.
• That's it! Your filling is done and there shouldn't be any lumps of egg yolk. You can slide the bowl of a spoon across the top of the filling to check for lumps. Believe me you will see them if they are there. If there are lumps run your processor for another minute.
• Filling your egg whites can be done simply by spooning the filling in with a teaspoon or you can get fancy like I did today and put all the filling in a piping bag with a star tip. It's a little more work to use the piping bag but the deviled eggs look so pretty when they are filled this way. When I want to get fancy I use the bag and tip otherwise I will just use a spoon. My husband inhales them so quickly I usually just use the bag for the holidays.
• You can sprinkle some paprika on top to make them look prettier. My husband is picky about his deviled eggs and he doesn't like the paprika so I never use it.
• Enjoy!
• Thanks for stopping by!

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.