Perfect Deviled Eggs With Fresh Chives Food

ULTIMATE DEVILED EGGS

Steps:

• Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
• Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
• Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
• Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
• Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.

PERFECT 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; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

DEVILED EGGS WITH CHIVES

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes.
• Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
• Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.

DEVILED EGGS WITH BACON AND CHIVES

Steps:

• Hard cook eggs; remove when finished and cool completely.
• In a medium-sized skillet, cook turkey bacon until crisp; drain and cool on a paper towel; when cooled, crumble bacon and set aside.
• When eggs are cooled, remove shells and slice in half; remove yolks from eggs and place in a bowl.
• Mix together yolks with mayonnaise, mustard, vinegar, salt, and bacon.
• Put yolk mixture in a freezer bag and cut the tip off, or use a pastry bag, and fill each egg white with yolk mixture.
• Sprinkle with chives and serve.
• Tips
• Instead of slicing your eggs lengthwise, slice them in half. Use a paring knife to slice a small piece off the bottom of the egg white to allow it to stand up on a flat dish before filling.
• Time Saver: Use Eggland's Best Hard-Cooked Peeled Eggs to cut down on prep time. Our hard-cooked and peeled eggs come refrigerated, peeled, and ready to eat. Visit www.egglandsbest.com to find them in a store near you.
• Nutrition Information
• Serving size: 1 serving
• Calories: 54
• Fat: 4g (68% calories from fat)
• Cholesterol: 91mg
• Sodium: 139mg
• Total Carbohydrate: trace
• Dietary Fiber: trace
• Protein: 3g

PERFECT DEVILED EGGS WITH FRESH CHIVES

Steps:

• Place the eggs in a medium sized saucepan. Cover with hot water. Bring to a rolling boil over medium high heat. Remove from heat and cover. Let stand for 20 minutes.
• While eggs are standing, wash and finely chop the chives. Place in a medium sized bowl.
• After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl. Cover with ice water and let stand for about 5 minutes. At this point the eggs will be cooled. Give several taps on the counter top all over and peel. Shell should come off easily.
• Cut eggs in half lengthwise with a sharp knife.
• Remove yolks and add to the bowl with the chives.
• With a fork, finely mash the eggs yolks and mix with the chives.
• Add the mayo, brown mustard and pepper; mix well.
• Arrange egg halves on a serving platter.
• Place one teaspoon of the yolk mixture in each half.
• Refrigerate before serving. Keep cold. Will keep in refrigerator up to four days.
• 24 Deviled Eggs.