Roasted Garlic Deviled Eggs With Prosciutto And Basil Food

ROASTED GARLIC DEVILED EGGS

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.

ITALIAN DEVILED EGGS WITH GARLIC AND BASIL

Steps:

• Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
• Gently scoop yolks into a bowl. Set egg whites aside. Using a hand mixer or a whisk, mix in mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, and lemon juice until smooth. Stir in fresh basil and season to taste with salt, pepper, and additional lemon juice, if desired.
• In a small skillet over medium heat, warm remaining 1/2 teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
• Fill egg white halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving and serve soon after assembling.

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.

GARLIC-DILL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients except paprika. Spoon or pipe into egg whites., Refrigerate, covered, at least 30 minutes before serving. Sprinkle with paprika.

ROASTED GARLIC DEVILED EGGS WITH PROSCIUTTO AND BASIL

Steps:

• Cut the hard boiled eggs in half and place the yolks in a medium sized bowl along with the mayonnaise, Dijon mustard, roasted garlic, truffle oil, and salt and pepper and whisk thoroughly until smooth. Transfer the mixture to a piping pastry bag with a #4 tip.
• Place the half hard boiled eggs on a sheet pan and evenly pipe the egg yolk-mayonnaise mixture into the holes of the half hard boiled eggs.
• Wrap the thin strips of prosciutto around the eggs, taking care not to overlap the piped egg yolk-mayonnaise mixture.
• Garnish with both types of basil and chill before serving.

THE BEST DEVILED EGGS

Steps:

• Slice the hard-boiled eggs in half lengthwise.
• Scoop out the egg yolks and transfer them to a small mixing bowl. Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo (or Greek yogurt), lemon juice, Dijon, garlic powder, a generous pinch of salt and pepper, and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, add in some more mayo or a tiny splash of water.
• Using either a spoon or a small cookie scoop or a piping bag, fill the inside cavities of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
• Serve immediately and enjoy!

BASIL DEVILED EGGS

Steps:

• Cover eggs with warm water in a saucepan and bring to simmer.
• Cook gently for 8 to 10 minutes.
• Cool the eggs under cold water.
• Peel shells and slice eggs in half lengthwise.
• Remove the yolks and place in food processor bowl.
• Add sour cream, mustard, basil leaves and seasonings to yolks and process till smooth.
• Add pine nuts and chill mixture for about an hour.
• Fill the egg white halves using a teaspoon or pastry bag with a wide tip.
• Garnish each egg with a small basil leaf or sprig and serve.

GARLIC, BASIL AND BACON 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. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

GARLIC, BASIL, AND BACON 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. Mash the yolks together with pressed garlic with a fork.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

GARLIC DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.