Ricks Deviled Eggs Food

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.

WICK'S EASTER DEVILED EGGS

Steps:

• 1. Cut the eggs in half, lengthwise and scoop out yolks to a large bowl.
• 2. Mix in mayonnaise, potato chips, bacon and parsley. (Note that the potato chips will absorb some of the moisture, so I have noted 2-4 tbs. of mayo. I usually use more than less).
• 3. Stuff egg whites with yolk mixture.
• 4. Sprinkle with paprika and pepper.
• (Refrain from adding salt, as the salt on the potato chips adds flavor).

RICK'S DEVILED EGGS

Steps:

• Cut chilled eggs in half lengthwise.
• Remove yolks and place in a bowl.
• Reserve egg white halves.
• Mash yolks with a fork.
• Add all ingredients except mayonnaise and mix with the fork.
• Mix in mayonnaise until the mixture is creamy, but not too thin.
• Fill reserved egg whites with yolk mixture.
• Sprinkle with paprika.
• Cover and chill for at least 30 minutes.

RICK'S EXTRA DEVILISH EGGS

Steps:

• Cut chilled eggs in half lengthwise.
• Remove yolks and place in a bowl.
• Reserve egg white halves.
• Mash yolks with a fork.
• Add all ingredients except mayonnaise and mix with the fork.
• Mix in mayonnaise until the mixture is creamy, but not too thin.
• Fill reserved egg whites with yolk mixture.
• Sprinkle with cayenne pepper.
• Cover and chill for at least 30 minutes.

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.

DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
• Remove yolks from whites and place in a small round bowl.
• Mash yolks with a fork into fine pieces.
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
• Squeeze mixture out of corner of bag into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.