Midwestern Style Deviled Eggs Food

CLASSIC DEVILED EGGS

Steps:

• Hard boil one dozen eggs.
• Cool, peel and slice in half.
• Reserve the yolks in a medium bowl.
• Smash yolks, add the remaining ingredients. My grandma always just used a fork to do this. Mix until smooth.
• Use a spoon to fill the eggs with filling. You can use a piping bag for this step if you want them to look fancier.
• Optional: Sprinkle with paprika.
• Serve chilled.

DEVILED EGGS

Steps:

• Put 6 eggs in a pot; cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel. Halve lengthwise and scoop out the yolks; mash with salt, pepper, 1/4 teaspoon mustard powder, 1 tablespoon milk, 1 tablespoon each chopped parsley, chives, tarragon and 1/4 cup mayonnaise. Pipe into the egg whites. Top with paprika and chives.

ANN'S MIDWESTERN STYLE DEVILED EGGS

Steps:

• 1. Slice up your eggs and remove the yolks. Add yolks and the rest of the ingredients except salt and pepper. Mix till well blended and smooth. Season to taste.
• 2. Fill your eggs with the deviled egg mixture and garnish with sliced green onions. Chill & serve.

STEAKHOUSE DEVILED EGGS

Steps:

• Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
• Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater.
• Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)
• With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)
• Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon.
• Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture.
• When you're ready to serve the eggs, preheat the oven to 325 degrees F.
• Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.
• Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.

CURRY DEVILED EGGS

Steps:

• Add eggs to a large pot. Fill the pot with water until it covers the egg by an inch.
• Heat pot over high heat until the water comes to a boil.
• Once it begins to boil, cover the pot and turn off the heat.
• Leave the pot on the burner and set a timer for 12 minutes.
• Fill a large bowl with very cold water and several ice cubes.
• After 12 minutes, carefully transfer eggs from the hot water to ice bath. Let them sit for about 10 minutes.
• To peel eggs, gently tap the top and bottom of each egg on a counter top so it cracks. Then roll each egg around on the counter top gently until it has small cracks all over.
• Hold each egg under lukewarm running water and gently peel it.
• Slice eggs in half lengthwise.
• Place yolks into a food processor along with mayo, Dijon, vinegar, curry powder and kosher salt.
• Process yolk mixture until smooth and creamy, scraping down the sides as needed.
• Transfer yolk filling a piping bag (or Ziploc baggy).
• Fill each sliced egg with yolk mixture.
• Garnish each deviled egg with a sprinkle of paprika and a pinch of chopped dill. Enjoy!

INCREDIBLE DEVILED EGGS

Steps:

• Cut boiled eggs in half, lengthwise.
• Remove yolk and place in medium sized bowl.
• Place egg whites on serving platter.
• Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
• Mix until a creamy consistency.
• Add more mayonnaise, if necessary, for a really creamy texture.
• Spoon or pipe into the hollowed out yolk portion of the egg white.
• Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
• Chill at least one hour before serving.

THE BEST DEVILED EGGS RECIPE

Steps:

• Peel shells off of the hard boiled eggs and slice in half (lengthwise).
• Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
• Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
• Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
• Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

MIDWESTERN-STYLE DEVILED EGGS

Steps:

• In a bowl, combine the mashed yolks, Miracle Whip, and mustard.
• Stir in the vinegar, brown sugar, garlic powder, and green onion.
• Season to taste with salt and pepper.
• Fill the whites evenly with yolk mixture; garnish each egg half with a sprinkle of chopped green onion.