Ajvar Deviled Eggs Recipes

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.

SIMPLE DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

AJVAR DEVILED EGGS

Steps:

• Half eggs, and scoop yolks out to a bowl.
• Arrange egg white halves on serving platter.
• Smash yolks REALLY well with a fork.
• Add ajvar and mayonnaise.
• Blend well with an electric mixer until fluffy.
• Season to taste with kosher salt.
• With a teaspoon, fill egg white halves with ajvar-yolk mixture.
• Garnish as desired.

RED DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with cold water and heat to boiling; boil one minute, turn off heat, cover saucepan, and let sit 15 minutes.
• Once eggs are cool enough to handle, peel and cut in half lengthwise.
• Scoop out yolks and place in a bowl; set whites on serving platter.
• Using the side of a knife or a mortar and pestle, smash garlic with salt to form a paste.
• Combine garlic paste with yolks, smashing both with a fork.
• Add mayonnaise, tomato paste, vinegar, pepper, and paprika and mash with form until smooth.
• Taste and adjust seasonings, if desired.
• Spoon yolk mixture back into whites and dust with additional paprika.

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.

MEXICAN DEVILED EGGS

Steps:

• Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks.
• Put yolks in a mixing bowl.
• Mix will all other ingredients except the cilantro.
• Heat the beans slightly and stir well.
• With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp).
• Evenly put the yolk filling over that.
• Continue until all the egg whites are filled.
• Sprinkle finely chopped cilantro over the tops.
• Eat immediately or chill until ready to eat.