Webo Yena Deviled Eggs Food

WEBO YENA (DEVILED EGGS)

Steps:

• Place 6 eggs upside-down (smallest tip down) in the fridge for at least 6 hours this is to center the egg yolk.
• Then boil the eggs for at least 12 minutes or until hard boiled. Remove the shells and slice the eggs in half beginning at the smallest tip.
• Now separate the yolks from the whites; set the eggwhite halves aside on a serving plate and place the yolks in a bow.
• Mash the yolks, smoothing all lumps while adding the following ingredients: plenty of Mayonnaise, a pinch of salt, then black pepper, mustard, and Worcestershire sauce to taste.
• Combine the last ingredients carefully without making the mix too salty.
• When ready insert the yellow purée in a piping bag, and fill the eggwhite halves.
• Garnish with parsley or a sliced olive.

DEVILED EGGS

Steps:

• Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
• Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

DEVILED EGGS

Steps:

• Put 6 eggs in a pot; cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel. Halve lengthwise and scoop out the yolks; mash with salt, pepper, 1/4 teaspoon mustard powder, 1 tablespoon milk, 1 tablespoon each chopped parsley, chives, tarragon and 1/4 cup mayonnaise. Pipe into the egg whites. Top with paprika and chives.

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.

SPIDER WEB DEVILED EGGS

Steps:

• Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
• Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
• Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
• Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.

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.

DEVILED EGGS

Steps:

• Place 12 eggs in single layer in pot and cover with 2 inches of cool water.
• Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool.
• Once cool, peel eggs, cut in half and remove yolks.
• Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.).
• Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using.
• Refrigerate and chill for at least two hours.
• Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.

DEVILED EGGS

Steps:

• Peel eggs and cut lengthwise in half.
• Take out yolks and mash with fork.
• Mix the rest of the ingredients with the yolks.
• Fill whites with yolk mixture.

DEVILED EGGS

Steps:

• Put the eggs in a large saucepan with enough water to cover by 2 inches.
• Add some salt.
• Bring to a boil over high heat.
• As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
• Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
• Gently crack the shells under water to loosen, then remove the shells.
• Halve the eggs and scoop out the yolks.
• Mash the yolks well, then add the remaining ingredients except the chervil or chives.
• Mix well.
• Taste, adjust the seasonings.
• Fill the egg halves withe the filling.
• Can be prepared about 4 hours before serving.
• Sprinkle with the chervil or chives just prior to serving.

DEVILED EGGS

Steps:

• Cut eggs in half lengthwise; remove yolks and mash them with desired combination of seasonings listed. Refill whites of eggs with mixture. Additional combinations: paprika, horseradish, anchovies, parsley, chopped onions, flaked seafood, chopped green olives. or crumbled, crisp bacon.

DEVILED EGGS

Steps:

• Place the eggs in a single layer in the bottom of a large saucepan. Fill the pan with enough water to cover the eggs by 1". Cover and bring to a boil. Once water is boiling, remove the pan from heat and let sit covered for 14 minutes.
• Remove each egg with a slotted spoon and gently place in a bowl of ice-cold water until cool to the touch. Tap each egg all over to crack the shell. Peel under the water in the bowl.
• Slice each egg in half. Scoop out the yolks and place in a medium sized bowl. Combine mayo, mustard, scallions and chives. Mix until well blended. Scoop back into the egg halves. Sprinkle with paprika.

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.

DEVILED EGGS

Steps:

• Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
• Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
• If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.

DEVILED EGGS

Steps:

• Shell the eggs & cut them in half, lengthwise.
• Remove the yolks & set aside in a bowl.
• Mix together the mayo, mustard, salt & white pepper. Blend well; add the relish or pickles & mix well. Set aside.
• Mash the yolks & add to the mayo mixture.
• Place yolk mixture into hollow of each egg white by either spooning or piping it.
• Refrigerate until ready to serve.
• If your egg mixture is too thick, you can add a 1/4 Teaspoon of pickle juice to the egg mixture.