Dilly Deviled Eggs Food

DILLY DEVILED EGGS

Steps:

• Combine cucumber and salt; let stand for 15 minutes. Drain well and squeeze out excess liquid; set aside. Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks; stir in sour cream and dill weed. Add cucumber. Evenly fill the egg whites. Garnish with dill and/or parsley if desired. Chill until serving.

PICNIC DEVILED EGGS

Steps:

• Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
• Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.

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.

GARLIC-DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

PERFECT DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

DEVILED EGGS WITH DILL

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). , In a large bowl, mash reserved yolks. Stir in the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper. Stuff or pipe into egg whites. Garnish with dill. Refrigerate until serving.

DILL DEVILED EGGS

Steps:

• Combine eggs yolks, mayo, lemon juice, parsley, dill, chives, salt and pepper.
• Put into egg whites.
• Enjoy!

POLLY'S DEVILED EGGS

Steps:

• Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.

DILLY DILLY DEVILED EGGS

Steps:

• Place your eggs in a large pot in cold water, Boil and peel. Everyone has a method they like to use to boil eggs.
• Slice eggs in half, remove the yolks to a bowl. You can either mash the yolk with a fork or use a food processor.
• Mix all the ingredients into the egg yolks. A hint to get a very creamy mixture is add just a tiny splash of half and half to the mixture I saw this on the Pioneer Woman's cooking show. It works great.
• I like to slice the little tiny whole pickles in slices and use to garnish. Two per egg looks nice. Also a slight sprinkle of paprika if desired.

THE BEST DEVILED EGGS RECIPE

Steps:

• Mash egg yolks in medium bowl with fork.
• Add sour cream, mayo, relish and mustard; mix well.
• Spoon into centers of whites; sprinkle with pepper.

CUCUMBER DILL DEVILED EGGS

Steps:

• Hard boil eggs.
• Cut length wise.
• Remove cooked yokes to separate bowl (set aside sliced egg white for use later).
• De-seed, grate, and squeeze any remaining liquid from cucumbers & add to yokes.
• Add onion, dill, pickle, & mayo to yokes.
• Mix/Mash together until you have a creamy mixture.
• Take spoonfuls of the mixture and add to the centers of the egg whites where the yokes used to be.

ALI'S DILL PICKLE DEVILED EGGS

Steps:

• Boil eggs for approximately 20 minutes
• Once eggs are hard, drain water and allow eggs to cool.
• You may also let them sit in cold water for 15 minutes.
• Peel eggs then cut them long wise.
• Set hardened egg whites to the side.
• Put egg yolks in a small to medium size mixing bowl.
• Mash yolks with a fork.
• Add mayonnaise, mustard, relish, and salt.
• Stir until all ingredients are blended and a thick, creamy texture is achieved.
• Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
• Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
• There you have it! Dill Pickled Deviled Eggs!

DILL-ICIOUS DEVILED EGGS

Steps:

• Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
• Mash egg yolks with fork or pastry cutter.
• Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
• Blend until mixture has a thick, creamy consistency.
• Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
• Sprinkle each finished egg lightly with paprika for color.
• Chill at least one hour before serving.

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.

DEVILED EGGS WITH A DILL TWIST

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; cook for 8 minutes. Remove from heat and let eggs stand until water is lukewarm, about 15 minutes. Cool eggs under cold running water and peel. Cut eggs in half lengthwise. Place yokes in a bowl.
• Mix mayonnaise, red onion, dill pickle juice, relish, fresh dill, and mustard together with the egg yolks. Spoon mixture evenly into egg whites. Sprinkle paprika on top.

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.