Horsey Deviled Eggs Food

HORSERADISH DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

HOLIDAY HORSERADISH DEVILED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
• Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. 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.

HORSERADISH DEVILED EGGS

Steps:

• Gather the ingredients.
• Peel and cut the eggs in half lengthwise, then scoop out the yolks into a medium bowl. Arrange the whites, cut-side up, on a serving platter.
• Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce until the mixture is almost smooth. Season with salt and pepper to taste. If the mixture seems dry, add a touch more mayo.
• Using a spoon or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture.
• Sprinkle the tops with paprika and chives, if using. Chill well before serving.

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 HORSERADISH AND BLACK PEPPER

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
• Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with parsley.

HORSEY DEVILED EGGS

Steps:

• For best results cook the eggs as follows: Place the eggs in a saucepan and cover with cold water.
• Over med-high heat, bring the water/eggs to a boil.
• As soon as the water begins to boil, turn the burner off.
• Let the pan of eggs sit on the burner for 15 minutes.
• Remove from heat and drain water.
• Cover the eggs with ice cubes.
• Add water until eggs are fully covered.
• Let pan sit in the sink until eggs are cold enough to handle and peel.
• Peel the eggs and rinse off with cold water.
• Cut each egg in half and place on a plate.
• Remove the yolks and put them into a small bowl Mash the egg yolks with a fork.
• Add the mayonnaise, horseradish sauce and pickle juice Mix well with a spoon or fork.
• Add the diced pickles and onions Mix well.
• With a spoon, scoop about 1 teaspoon of the egg yolk mixture into each egg white.
• If desired, sprinkle paprika on the eggs.
• Cover with plastic wrap.
• Refrigerate for at least one hour before serving to allow flavors to blend together.

DEVILED EGGS WITH HORSERADISH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter.
• Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

HORSEY EGGS

Steps:

• Remove yolks from egg halves and place yolks into a bowl; mash yolks with horseradish sauce, using a fork, until mixture is smooth.
• Spoon egg yolk mixture back into the cavities in egg whites; refrigerate until serving time.

HORSERADISH DEVILED EGGS

Steps:

• Peel and slice eggs longwise. Remove yolk to a bowl, lay out whites on a plate. Smash yolks with a fork. Add mayo, horseradish, mustard,sugar and cumin. Blend with a hand mixer until smooth. Stuff the egg whites with yolk mixture. Sprinke with paprika. Cover and refrigerate at least two hours before serving.

BEEF-HORSERADISH DEVILED EGGS

Steps:

• Put eggs in a pan of cold water, covering the eggs by an inch.
• Set the pan over high heat and bring the water to a full, rolling boil.
• As soon as the water comes to a boil, remove the pan from heat and cover the pan.
• Leave the eggs in the covered pan for 10 minutes ONLY. Drain and cover eggs with ice and water and cool for 5 minute.
• Peel and halve each egg lengthwise. Remove the yolks and set whites off to the side.
• Mash the yolks with mayonnaise, creamy horseradish, Dijon mustard, and salt and pepper to taste.
• Spoon or pipe into the egg whites; top each with a dab more creamy horseradish, 2 strips of deli-sliced roast beef and a few chopped chives. Garnish as desired.
• Chill until ready to serve.

HORSERADISH DEVILED EGGS

Steps:

• Place yolks in a food processor. Add mayonnaise, horseradish, dill mustard, salt and pepper. Mix until smooth. If mixing by hand, itis easier to mash up yolks frist before adding the other ingredients.
• Put mixture into a sandwich bag with the corner cut off. Pipe yold mixture into the egg halves. Sprinkle wit paprika.

HORSERADISH DEVILED EGGS

Steps:

• Preheat broiler. Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth. Season with salt and spoon back into egg whites. Sprinkle breadcrumbs over.
• Place eggs on a broiler-proof baking sheet and broil, watching closely to prevent burning, until breadcrumbs are toasted, about 3 minutes.
• DO AHEAD: Deviled eggs can be filled (not sprinkled with breadcrumbs) up to 6 hours ahead. Cover and chill.