Wicks Easter Deviled Eggs Food

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

DEVILED EASTER EGGS

Steps:

• Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.
• In the meantime, pour three cups of water into each bowl - one bowl for each colour you are making. If you are making more than three colours, you will need more bowls of water. Add a few drops of food colouring to each bowl. Only one colour per bowl. Stir well until colouring has dissolved into the water. Set aside.
• Peel the eggs. Cut in half, lengthwise, and remove the yolk. Distribute the halved eggs into the bowls of coloured water.
• Cover each bowl and refrigerate for a minimum of 2 hours or overnight. The longer you let the eggs sit in the water, the deeper colour you will get. The eggs in the photos were left in the water overnight.
• Next, mash the yolks with a fork until no lumps remain.
• Add the mayonnaise, mustard, salt, pepper, and green pickle relish. Stir well to combine.
• Cover and refrigerate until eggs are ready.
• When ready to fill eggs, remove from fridge and drain the water. It's a good idea to work with one colour at a time to avoid the colours mixing.
• Gently pat dry each egg with paper towel to dry. Place the egg onto your serving platter.
• To fill, use a teaspoon and fill each cavity, otherwise, transfer all of the filling to a piping bag fitted with a large tip. Pipe the filling into each cavity.
• Garnish and serve immediately, or keep refrigerated until ready to serve.

EASTER DEVILED EGGS RECIPE - (4.4/5)

Steps:

• Remove the shells from the hard boiled eggs and slice each egg in half. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water. Add 3 drops of desired food coloring along with 1 teaspoon vinegar to each mug or cup. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time. Remove whites from dye and drain on a plate lined with a couple of paper towels. Take the reserved yolks and mash them with a fork. Then mix the rest of the ingredients with the mashed yolk. Pipe or spoon the yolk mix into the colored egg whites.

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).

DEVILED EGG CHICKS!

Steps:

• Place eggs in saucepan of cold water.
• Bring to a boil over med-high heat, STIRRING GENTLY AND CONSTANTLY, *this keeps the yolks in the center.
• Boil and gently stir for 2 minutes.
• Place on tight fitting lid and turn off heat.
• Let sit for 25 minutes.
• Carefully put eggs into bowl of ice water. Let sit for 5-10 minutes.
• Carefully peel eggs. *This is easy if eggs are older.
• Rinse with cold water, place on paper towel.
• Slice thin slice off bottom of each egg, *this will ensure they stand up later.
• With paring knife, cut top third of egg off in a zig-zag pattern. CAREFULLY remove tops.
• CAREFULLY scoop out yolks. *Take your time doing this, you may need to use your paring knife to break up yolks inside to get them out.
• Place yolks in mixing bowl, mash WELL with fork.
• Stir in rest of ingredients except olives and peppers.
• Overfill bottom egg white "shell" with filling, place top "shell" on carefully pressing very gently.
• Place on olive slices for "eyes", pressing them into the filling gently.
• Push 2 triangles of red pepper into filling to make beak.
• *****You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked, it happens. Also so that you will have plenty of filling, too! If you boil extra eggs and add the yolks to the filling, just add a bit more of the ingredients to compensate, it'll be fine! ;).

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.