Smoky Red Devil Eggs Food

SMOKY RED DEVIL EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
• Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
• Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, pepper and paprika and continue to mash until mixture is smooth. Taste and add more vinegar, salt and paprika if desired.
• Spoon yolk mixture into whites and dust with paprika.

SMOKY GRILLED DEVILED EGGS

Steps:

• Prepare a grill for medium-high heat.
• Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
• Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
• When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.

SELL YOUR SOUL TO THE DEVIL EGGS

Steps:

• Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
• Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
• Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.

OH SO SAVORY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside.
• In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
• Spoon into egg whites. Garnish with dill sprigs if desired.
• Refrigerate until serving.

RED DEVIL CHICKEN

Steps:

• Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
• Cut down the other side and discard the backbone.
• Place the chicken on a work surface, skin side up.
• Press hard on the breastbone with the heel of your hand to flatten the chicken.
• In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
• Place the chicken and marinade in a zippered plastic bag.
• Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
• Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
• Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
• In a gas grill, preheat on High.
• Turn one burner off, and keep the other burner (s) on High.
• Place the foil pan on the Off burner, and fill halfway with water.
• Remove the chicken from the marinade.
• Lightly oil the cooking grate.
• Place, skin-side down, over the pan.
• Weight the chicken with an aluminum foilwrapped brick.
• Cover and cook for 25 minutes.
• Remove the brick and turn the chicken.
• Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
• Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

BLUE SMOKE DEVILED EGGS

Steps:

• Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
• Reduce the heat, and simmer for exactly 9 minutes.
• Pour off most of the water and immediately run cold water over the eggs.
• Crack the eggshells, roll each egg between your palms and peel under running water.
• Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
• Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
• Season to taste with salt and pepper.
• Mound the yolk mixture into the egg whites.
• (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
• Refrigerate until served.

RED DEVIL

Steps:

• Shake all the ingredients together with ice.
• Strain into a martini glass.
• Garnish with 3 blackcurrants on a cocktail stick if desired.