Italian Deviled Eggs With Garlic And Basil Food

GARLIC, BASIL, AND BACON 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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

ITALIAN DEVILED EGGS WITH GARLIC AND BASIL

Steps:

• Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
• Gently scoop yolks into a bowl. Set egg whites aside. Using a hand mixer or a whisk, mix in mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, and lemon juice until smooth. Stir in fresh basil and season to taste with salt, pepper, and additional lemon juice, if desired.
• In a small skillet over medium heat, warm remaining 1/2 teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
• Fill egg white halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving and serve soon after assembling.

GARLIC DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.

ITALIAN DEVILED EGGS

Steps:

• Peel and halve eggs.
• Remove yolks to a small bowl and mash with a fork.
• Add mayonnaise and mustard, blending until smooth.
• Stir in pesto, cheese and lemon juice. Season with salt and pepper.
• Spoon into egg white shells and garnish with parsley.
• Refrigerate to meld flavors.

GARLIC, BASIL AND BACON 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 over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

GARLIC DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove the yolks to a bowl; set aside the whites.
• Mash the yolks and add in the mayonnaise, mustard, green onions, garlic and salt and mix well.
• Fill the egg whites with mixture and sprinkle with paprika.
• Refrigerate until serving.

BOURSIN AND GARLIC DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl.Set the egg white halves on a platter.
• With a fork, mash the yolks to a smooth consistency. Add the boursin cheese, mayonnaise, garlic and salt; mix until smooth. Adjust seasoning 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. Alternatively fill egg wells with a spoon, dividing the filling evenly.
• Top each egg half with a pouf of herb salad.

ITALIAN DEVILED EGGS RECIPE - (4/5)

Steps:

• Hardboil 6 eggs and peel. Cut in half and scoop out the yolks. In a mini food processor combine the egg yolks with mayonnaise, olive oil, capers, fresh basil, parsley, Dijon mustard and lemon juice and a pinch of salt until smooth. Spoon into the egg whites and top with crumbled crisp pancetta.