Dijon Deviled Eggs 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.

BUTTERY DIJON DEVILED EGGS

Steps:

• Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
• Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
• Spoon or pipe the mixture evenly between the egg white halves.
• Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).
• Lightly dust with paprika.
• Cover and chill for 3 hours before serving.

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.

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.

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.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. 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.