Mamas Deviled Eggs Food

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

MY MOM'S DEVILED EGGS

Steps:

• Boil eggs to hard-boiled stage.
• Rinse in cold water, cool and peel.
• While eggs are boiling, make sauce.
• Combine mayo, sugar and mustard and stir until smooth.
• Refrigerate, and don't be worried if sauce still has sugar crystals.
• When ready to assemble, slice eggs in half, scoop out yolks and mash.
• Take sauce out of fridge and stir again.
• Now it should be smooth.
• Mix sauce with mashed egg yolks.
• But don't use all at once.
• May have to add a little more until the right consistency.
• Start with 1/2 of the sauce and add more a little at a time as needed.
• Spoon into egg whites and sprinkle with paprika for garnish.

GRAND MA-MA'S DEVILED EGGS (NO MAYO!!)

Steps:

• Halve eggs and arrange egg whites on a serving platter.
• In a bowl, mash yolks well with a fork.
• Add remaining ingredients except paprika; mix well.
• Spoon mixture into a plastic zipping bag and squeeze down into the corner of the bag. Snip off the corner and pipe mixture into whites; sprinkle with paprika.

MY MOM'S DEVILED EGGS

Steps:

• Cut hard boiled eggs in half lengthwise and remove yolks.
• In a separate bowl mix yolks, mustard, Miracle Whip and celery salt into a fine paste.
• Fill egg whites with yolk mixture.
• Sprinkle with paprika.
• Chill at least 2 hours.

MAMA VI'S DEVILED EGGS

Steps:

• Boil eggs to get them ready for peeling. A good technique that makes them easier to peel is to 'twice boil' them.
• Bring eggs to boil and let boil a minute or so.
• Then turn off heat and cover the pan.
• Let eggs sit in the hot water for 10 minutes or so.
• Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
• In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
• Let the eggs heat for a minute or so in the boiling water.
• Then remove eggs and put back into ice water to stop them from overcooking.
• This 'twice boiling" helps you peel them.
• Let eggs cool down before peeling them.
• Peel eggs and cut in half.
• Remove yolks from each half and put yolks into a mixing bowl.
• Mash yolks fine with a fork.
• Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
• But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
• In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
• Taste test the yolk mixture for desired taste and consistency.
• Note: These amount indicated are approximate guides. Use more or less to your taste.
• Re-fill halved egg whites with the egg yolk mixture.
• When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
• This contributes both to the flavor and to color, making eggs more attractive.