Niçoise Deviled Eggs Food

NIçOISE DEVILED EGGS WITH TUNA

Steps:

• Fill a large pot halfway with water and bring to a boil. See note 1 below.
• Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
• Set a timer for 12 minutes.
• When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.
• While the eggs cook, fill a large bowl halfway with ice water.
• When timer rings, pull eggs out of pot and plunge into ice water.
• Cool for 15 minutes.
• Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
• Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
• Mash yolks well with a fork.
• Add the mayonnaise, mustard, salt, and pepper to the bowl and mix well, until the yolks are incorporated into the mayo and the mixture is smooth and even.
• Use a fork to flake the tuna into the mixing bowl.
• Add shallot, olives, sun-dried tomato, and parsley and mix until nice and creamy.
• Using a piping bag fitted with a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
• Garnish each piece with a small parsley leaf, if you like, and serve.

NIçOISE DEVILED EGGS

Steps:

• Carefully place your eggs in a pot, large enough to hold them comfortably. Add enough cold water to rise about 2-inches above the eggs, and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for 14 minutes. While the eggs are simmering, prepare a large bowl with ice water. Remove the eggs with a slotted spoon, and place them in the ice water as you go.
• Once they're cool enough to touch, tap the eggs to crack the shells. Peel them and then gently slice each one in half, lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl. Add the mayonnaise, mustard and lemon juice, and mix until it's as smooth as possible.
• Remove 12 individual, pretty cuts of the shallots, capers, tomatoes, and olives, and set them aside for garnish.
• Add the remaining shallots, capers, tomatoes and olives to the egg yolk mixture and stir to blend. Season to taste with salt and pepper. (Here's how.)
• Set the egg white halves, open sides up, on a large serving platter. Using a tablespoon or a 1-inch cookie scoop to evenly divide the egg yolk mixture among the 12 egg white halves.
• Drain the Wild Selections Tuna in Olive Oil a bit, and evenly divide small chunks on the top of each deviled egg, gently pressing down. Now add a piece or two of the haricot verts to each one, followed by the shallots, capers, tomatoes and olive garnishes set aside from earlier. (You might have more than you need of the haricot verts -- you can save them for another use, or to snack on.)
• Crack a little pepper over the eggs and 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.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

GREAT DEVILED EGGS RECIPE

Steps:

• Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
• Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
• With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
• Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.

EGG NIçOISE SALAD

Steps:

• Mix the dressing ingredients together in a small bowl with 1 tbsp water.
• Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
• Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.

CLASSIC DEVILLED EGGS

Steps:

• Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
• Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.