No Mayo Deviled Eggs Food

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.

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.

NO MAYO STUFFED EGGS

Steps:

• Peel the eggs.
• Slice eggs in halve and remove yolks to a bowl.
• Mash the yolks with a fork.
• Add the oil, basil, garlic, salt and pepper.
• Mash until it's nice and creamy.
• Taste and add more oil, salt or pepper, to your taste.
• Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped.
• Sprinkle the eggs with paprika.
• Cover loosely and refrigerate for 1 hour to chill.
• Note: for a twist, add the 2 T of sun-dried tomatoes at step five.
• The recipe doubles, triples, etc. endlessly well.

NO MAYO 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.
• Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.