Lemony Deviled Eggs With Fresh Herbs Food

SLIM DEVILED EGGS WITH HERBS

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 mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.

LEMON DEVILED EGGS

Steps:

• Place eggs in medium saucepan. Add enough cold water to cover eggs by at least 1 inch. Add baking soda; stir gently until dissolved. Bring water to boil.
• Cover pan with lid. Remove from heat. Let stand 15 min.
• Use slotted spoon to transfer eggs to bowl of ice water. Let stand 15 min. or until eggs are completely cooled, changing water when necessary to keep it cold.
• Peel eggs, then cut lengthwise in half. Place egg yolks in medium bowl; mash with fork or potato masher. Reserve half the chives; stir remaining chives into yolks along with mayo, mustard, lemon zest and juice. Spoon into egg whites. Sprinkle with reserved chives.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

LEMONY DEVILED EGGS WITH FRESH HERBS

Steps:

• Boil eggs, shell and cut in half lengthwise.
• In small bowl mash the yolks with a fork. Stir in the sour cream, mayonnaise and the mustard.
• Stir in the lemon zest, lemon juice and cayenne.
• Season to taste with salt and pepper.
• Divide mixture and spoon into the egg halves.
• Garnish with fresh parsley or thyme.
• If not eating immediately, cover well and refrigerate.

VELVET SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.

HERB DEVILED EGGS

Steps:

• Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
• Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
• Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
• Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
• Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
• Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.

DEVILED EGGS WITH LEMON

Steps:

• Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
• Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
• Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
• With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
• Garnish with finely chopped scallions or parsley.

DEVILED EGGS WITH CUCUMBER, LEMON AND HERBS

Steps:

• Kathy's Note: Deviled eggs are such fun picnic food. The trick is making them ahead of time and figuring out a safe, secure way to transport them. You can pack them tightly in a covered shallow plastic container (use paper towels rolled into cigar shapes to create a buffer if there's room in the container and they are going to move around) These deviled eggs have a little makeover. I stuff the bottom of the cooked whites with a few surprises: cucumber, fresh herbs, and lemon. Then I top the fillings with a creamy egg mixture, so that each bite reveals a burst of flavor inside. Place the eggs on top of a bed of arugula, baby watercress or pea greens. Once you get the hang of these devilled egg surprises, you can create your own flavors; see below for some ideas to get you started. [sidebar title="Egg Tips: Hard Boiled and Cracking Secrets"] Place the eggs in a single layer in a large saucepan. Add cold water to cover the eggs by about an inch, and bring the water to a boil over high heat. When the water boils, cover the pan tightly, reduce the heat to low and cook 4 minutes. Remove the pan off the heat. Let the eggs sit for 10 minutes. Drain the water you cooked the eggs in out of the saucepan, keeping the eggs in the pan. Shake the pan back and forth and up and down a few times, so that the egg shells crack just a little. Then fill the pan with cold water; the water will seep into the cracks in the shells and separate the eggs from the shells, making them easier to peel once they've cooled.[/sidebar] Serves 8 to 12. Ingredients: 12 hard-boiled eggs (see below), peeled 1/4 cup mayonnaise 1 teaspoon Dijon-style mustard Salt and freshly ground pepper 1 cup cucumber, peeled and finely chopped 1 tablespoon lemon juice 1 tablespoon finely chopped scallions 1 tablespoon fresh minced chives Instructions: Using a small, sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place in a small bowl. Mash the yolks with a fork, and add the mayonnaise, mustard, and salt and pepper to taste. Place a tiny bit of the cucumber, lemon juice, scallions and chives into the bottom of the egg whites. Add the remaining cucumber, lemon juice, scallions and chives into the egg yolk mixture and gently stir. Fill each egg half with a spoonful of the yolk mixture. Favorite Variations: Substitute 1 cup of any of the following for the cucumber-lemon-scallion-chive mixture above and proceed with the recipe: Thin slices of pitted green and/or black olives Chopped roasted red pepper Crumbled blue cheese or goat cheese with scallions Cooked crumbled bacon and scallions Chopped smoked salmon (or bluefish) with fresh dill and grated lemon zest