Buttery Deviled Eggs Recipes

VIRGINIA'S DEVILED EGGS

Steps:

• To hard-cook the eggs, place them in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
• To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
• To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
• Place the mixture in a piping bag fitted with a large star tip or use a medium sealable plastic bag with one corner snipped off.
• To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.

BUTTERY DIJON DEVILED EGGS

Steps:

• Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
• Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
• Spoon or pipe the mixture evenly between the egg white halves.
• Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).
• Lightly dust with paprika.
• Cover and chill for 3 hours before serving.

BUTTERY DEVILED EGGS

Steps:

• Place eggs in a large saucepan and cover with water.
• Transfer to stovetop over high heat until water begins to boil.
• Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath.
• Peel eggs and set aside.
• Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
• Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
• Spoon filling into each egg white. Sprinkle with paprika and bacon and serve.
• You can also top with a small slice of sweet gherkin pickle, if desired.