Deviled Eggs With Lemon Food

LEMON DEVILED EGGS

Steps:

• Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
• Cover pan with lid. Remove from heat. Let stand 15 min.
• Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
• Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.

STEAKHOUSE DEVILED EGGS

Steps:

• Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
• Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater.
• Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)
• With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)
• Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon.
• Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture.
• When you're ready to serve the eggs, preheat the oven to 325 degrees F.
• Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.
• Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.

KATIE'S DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
• Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
• Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

LEMON-CURRY DEVILED EGGS

Steps:

• Cut eggs in half lengthwise.
• Remove the yolks; set the whites aside.
• In a large bowl, mash yolks.
• Add the remaining ingredients; mix well.
• Spoon into egg whites.
• Refrigerate until serving time.

DEVILED EGGS WITH LEMON

Steps:

• Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
• Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
• Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
• With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
• Garnish with finely chopped scallions or parsley.

DILL AND LEMON DEVILED EGGS

Steps:

• Place the eggs in a sauce pan, cover with water and bring to a boil.
• Turn off the heat, cover and let sit for seven minutes.
• Transfer the eggs to a large bowl filled with cold water and let cool.
• Peel the eggs.
• Cut the eggs in half top to bottom and scoop out the yolks.
• Mix the egg yolks, mayonnaise, mustard, dill and lemon.
• Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.

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.

CAJUN DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
• Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

LEMON TARRAGON STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
• Just before serving, garnish eggs.

LEMON-CURRY DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients and mix well. Spoon into egg whites. Refrigerate until serving.

LEMON-AND-DILL DEVILED QUAIL EGGS

Steps:

• Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
• Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
• Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.

SOUR CREAM, LEMON, AND HERB DEVILED EGGS

Steps:

• Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
• Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)