Deviled Eggstruffled Deviled Eggs Food

STRAIGHT UP DEVILED EGGS

Steps:

• Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.
• Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
• Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.

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.

TRUFFLED DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

DEVILED DEVILED EGGS

Steps:

• Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
• Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
• Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
• Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.

TRUFFLED DEVILED EGGS

Steps:

• Put the eggs in a large pot and add enough water to cover by about 1 inch. Bring the pot to boil (BTB), cover and then turn off the heat and let sit for 13 minutes EXACTLY!
• Drain the eggs and run them under cold water until cool; if you're not using them right away, put them in the fridge.
• Peel the eggs and cut them in half lengthwise. Remove the yolks. Put the yolks in a small bowl and mash them with a fork. Add the mayonnaise, truffle peeling, truffle oil and cayenne and whip until very light and fluffy.
• Use a disposable pastry bag (or just buy zip-top bags, fill them and cut off one corner - a very low-tech solution but my favorite kind!) to pipe the yolk mixture into the whites (or just spoon it in). Sprinkle with the chives to serve.

TRUFFLED DEVILED EGGS

Steps:

• Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
• Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!!
• Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
• Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings.
• Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.
• Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.

DEVILED EGGS

Steps:

• Cut eggs in halves; set whites aside.
• Remove yolks and mash with a fork.
• Mix with the remaining ingredients.
• Salt and pepper to taste.
• Stuff egg white halves and refrigerate.
• Times does not include boiling eggs.

DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks with a fork.
• Add the mayonnaise, sugar, vinegar, mustard and salt; mix well.
• Stuff or pipe into egg whites.
• Sprinkle with paprika.
• Refrigerate until serving.

" LOADED " DEVILED EGGS

Steps:

• Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
• Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
• Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & "dust" with a sprinkle of paprika.

HALLOWEEN SPOOKY SPIDER DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise. Slip out yolks and mash.
• 2. Stir in mayonnaise, mustard, salt, and pepper.
• 3. Place yolk mixture back in eggs.
• 4. Cut whole olive in half.
• 5. Put one half of olive for the spiders body.
• 6. Thinly slice the other half for the spiders legs. Put four legs on each side.