Rich Deviled Eggs Food

RICH DEVILED EGGS

Steps:

• Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
• Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

CLASSIC DEVILED EGGS

Steps:

• Hard boil the eggs.

DEVILED GUACAMOLE EGGS

Steps:

• Fill a pot with a steamer attachment with about 3 inches of water. Bring water to a boil over high heat. Place the eggs in the steamer and set over the boiling water with a lid for 12 minutes. Immediately plunge eggs into ice water and cool completely. (You can boil them for 12 minutes directly in the water if you don't have a steamer.)
• Peel the cooled eggs and cut in half. Put the yolks into the bowl of a food processor, blender, or bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash with a fork.
• Stir in the tomatoes and cilantro, and season with salt and pepper.
• Spoon the filing into the whites and garnish with extra cilantro. Serve immediately. If you are serving them later, store them in the fridge but let come to room temperature for 30 minutes before serving.

DEVILED EGGS

Steps:

• Peel eggs, then slice into halves.
• Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
• Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
• Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
• Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
• Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

BARBEQUE DEVILED EGGS

Steps:

• Bring a medium pot of water to a boil, then turn down to a simmer.
• Using a slotted spoon, gently lower eggs into water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.
• Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
• Peel the eggs and cut in half.
• Remove yolks and place in a bowl.
• Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
• Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites).
• Garnish the tops with thinly sliced scallions and a dash of paprika.

DEVILED EGG SPREAD

Steps:

• Fill a large bowl with ice and water.
• Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
• Remove the outer stringy layer of the celery with a vegetable peeler and discard.
• Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
• When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
• Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
• Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.

BACON DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
• In a food processor, add egg yolks, mayonnaise, heavy cream, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
• Add half of crumbled bacon and stir to incorporate. Pipe filling evenly between eggs and top with remaining crumbled bacon.
• Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.

CT'S RICH DEVILED EGGS - EASY

Steps:

• Peel the shells off the cooled hard boiled eggs.
• Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
• Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
• Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
• Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
• Sprinkle the tops of the deviled eggs with the paprika.
• Chill in fridge 1 hr & now serve.
• Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.