Deviled Eggs With Asparagus Puree Food

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.

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.

DEVILED EGGS WITH ASPARAGUS PUREE

Steps:

• 1 For the puree: Bring a saute pan of water to a boil over high heat
• 2 Fill a bowl with ice water
• 3 Add the asparagus to the boiling water; cook/blanch for a minute or two, just until the vegetable pieces are a brighter green
• 4 Use a slotted spoon to immediately transfer to the ice-water bath to cool
• 5 Drain and transfer to a food processor, along with the shallot, tarragon, vinegar and lemon juice
• 6 Puree until fairly smooth; stop just to taste, then, with the motor running, drizzle in just enough of the oil to smooth and reduce the acidity
• 7 Add the salt and puree until well blended
• 8 The yield is about 1 1/4 cups; transfer to an airtight container
• 9 Place plastic wrap directly on the surface, then seal with the container lid and refrigerate until ready to use (and up to 1 week)
• 10 For the eggs: Cut the eggs in half lengthwise
• 11 Place the yolks in a food processor, along with the mayo, mustard, vinegar, salt, pepper and hot sauce; puree until smooth
• 12 Make sure the egg white halves have no trace of cooked yolks
• 13 (You may wish to slice a thin layer off the bottoms of each one, for stability
• 14 )
• 15 Spread the asparagus puree on individual small plates or a platter
• 16 Spoon or pipe about a tablespoon of the filling into each egg white half, arranging the deviled eggs atop the puree
• 17 Just before serving, sprinkle each egg lightly with the smoked paprika and garnish with the microgreens or fresh herbs, if using
• 18 NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs)
• 19 Cook/steam for 13 minutes, then turn off the heat
• 20 Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool
• 21 Peel when completely cooled

BOURSIN AND GARLIC DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter.
• With a fork, mash the yolks to a smooth consistency. Add the boursin cheese, mayonnaise, garlic and salt; mix until smooth. Adjust seasoning accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively fill egg wells with a spoon, dividing the filling evenly.
• Top each egg half with a pouf of herb salad.

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.

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.