Foolproof Deviled Eggs Food

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 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.

FOOLPROOF DEVILED EGGS

Steps:

• Place the eggs in a medium saucepan; add water to cover by 1 inch, and bring to a boil over high heat.
• Remove the pan from the heat, cover, and let stand 10 minutes.
• Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes.
• Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells.
• Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes.
• Peel the eggs and slice in half lengthwise; transfer the yolks to a fine-mesh sieve.
• Use a spatula to press the egg yolks through the sieve and into a bowl.
• Add the remaining ingredients, mashing the mixture against the side of the bowl until smooth.
• Arrange the whites on a serving platter.
• Add the egg yolk mixture to one corner of a large plastic storage bag and twist the bag to keep the filling in the corner.
• Snip off about 1/2 inch of the corner of the bag and squeeze the filling into the egg whites, mounding the filling just above the whites.
• Serve immediately (the deviled eggs can be made up to 2 days ahead; wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling in a zip-lock plastic bag, squeezing out all the air; refrigerate until ready to fill and serve).

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

Steps:

• Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
• Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

FOOLPROOF HARD-BOILED EGGS

Steps:

• Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
• Remove pan from heat, cover, and let sit for 10 minutes.
• Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
• Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
• Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
• Begin peeling from air-pocket (wider) end.
• The shell should come off in spiral strips attached to thin membrane.
• Hard-boiled eggs can be refrigerated for several days.
• You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

ABSOLUTELY PERFECT DEVILED EGGS

Steps:

• Place eggs in large saucepan, and fill with water until eggs are covered.
• Heat up burner to medium heat, then place saucepan with eggs on burner.
• Cook covered for exactly 20 minutes.
• Let eggs cool a bit (it is easier to remove egg shells, if they are still a little warm), then peel off shells.
• Slice eggs in half and then scoop yolks out and place in mixing bowl, being very careful that the white egg halves remain intact.
• Add all other ingredients to egg yolks and mix well.
• Fill the white egg halves with mixture.
• Sprinkle with additional paprika and chill.

FOOLPROOF HARD-COOKED EGGS

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

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.

PERFECT DEVILED EGGS WITH FRESH CHIVES

Steps:

• Place the eggs in a medium sized saucepan. Cover with hot water. Bring to a rolling boil over medium high heat. Remove from heat and cover. Let stand for 20 minutes.
• While eggs are standing, wash and finely chop the chives. Place in a medium sized bowl.
• After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl. Cover with ice water and let stand for about 5 minutes. At this point the eggs will be cooled. Give several taps on the counter top all over and peel. Shell should come off easily.
• Cut eggs in half lengthwise with a sharp knife.
• Remove yolks and add to the bowl with the chives.
• With a fork, finely mash the eggs yolks and mix with the chives.
• Add the mayo, brown mustard and pepper; mix well.
• Arrange egg halves on a serving platter.
• Place one teaspoon of the yolk mixture in each half.
• Refrigerate before serving. Keep cold. Will keep in refrigerator up to four days.
• 24 Deviled Eggs.