Gourmet Deviled Eggs Food

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.

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

CRUNCHY VEGGIE DEVILED EGGS

Steps:

• Remove the egg yolks and place in a small bowl, then mash with a fork. Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
• Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!

GOURMET DEVILED EGGS

Steps:

• Cook potatoes in small pot of boiling salted water until tender, about 10 mins.
• Drain Peel and halve cooked eggs lengthwise.
• Place 4 yolk halves in bowl.
• Discard remaining yolks.
• Add potatoes, sour cream, lemon juice, red onion, 2 teaspoons dill, and mustard to yolks.
• Mash with fork until smooth.
• Season to taste with salt and pepper.
• Fill egg white halves with seasoned yok mixture.
• Garnish each egg with salmon strip.
• Top with pinch of remaining dill.

LUXE TRUFFLE DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

DEVILED EGGS

Steps:

• Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.

DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites.

GREAT DEVILED EGGS RECIPE

Steps:

• Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
• Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
• With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
• Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.