Deviled Eggs With Stoneground Dijon Moutarde Food

DIJON DEVILED EGGS

Steps:

• In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
• Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.

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:

• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
• Remove yolks from whites and place in a small round bowl.
• Mash yolks with a fork into fine pieces.
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
• Squeeze mixture out of corner of bag into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

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.

DEVILED EGGS WITH STONEGROUND DIJON MOUTARDE

Steps:

• 1. Hardboil the eggs. Remove peel and slice in half. Scoop out the yolk and place in a prep bowl. Add the mustard, sour cream and heavy cream. Mash until mixture is smooth adding more cream if desired.
• 2. Spoon or pipe the yolk mixture into the egg halves. Garnish with shallots and fresh herb. A light sprinkle of freshly cracked black pepper is a nice touch, too.

EASY DIJON DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
• Add dressing; beat with mixer until blended.
• Spoon or pipe egg yolk mixture into centers of egg whites. Top with celery slices.

EASY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in small bowl.
• Add dressing and mustard; mix well.
• Spoon into egg white halves; sprinkle with paprika.

SOUTHERN DEVILED EGGS

Steps:

• 1. In a large saucepan, combine the eggs and enough cold water to cover. Bring to a full boil. When the water reaches a boil, remove the pan from the heat and let the eggs stand, covered, for 18 minutes. Drain the eggs, leaving them in the pan. Add enough cold water to the pan to cover the eggs. Let stand until the eggs are cool enough to handle.
• 2. Peel the eggs. Cut each egg in half lengthwise. Transfer the yolks to a small bowl and mash well with a fork. Stir in the mayonnaise, mustard, vinegar, salt, and pepper until smooth. Spoon in the filling into a zip-top plastic bag and snip one corner of the bag.
• 3. Arrange the egg whites cut-side-up on a large serving plate. Distribute the minced scallion and tarragon over the cavities. Squeeze out the filling from the bag, piping it into the cavities. Sprinkle the stuffed eggs with paprika and garnish with whole tarragon leaves. Cover with plastic wrap and refrigerate until ready to serve.

DIJON DEVILED EGGS

Steps:

• Place yolks in a bowl and mash with fork or potato masher.
• Add the rest of the ingredients and mix well.
• spoon or pipe filling into eggs.
• top with fresh dill or chives and put in air tight container.
• chill in fridge at least 3 hours before service.