Dees Plain Old Deviled Eggs Recipes

DELICIOUS DEVILED EGGS

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

CLASSIC DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

DEES PLAIN OLD DEVILED EGGS

Steps:

• Cut hard boiled eggs in half.
• Take out yolks.
• Mash yolks with rest of ingredients except paprika garnish.
• Stuff the egg whites.
• Sprinkle with paprika.

AVOCADO DEVILED EGGS

Steps:

• Hard boil the eggs. Cool. Remove shells. Set aside.
• Steam the onion and celery until tender. Place in food processor (or blender) and puree.
• Slice eggs in half and carefully remove the yolks. Set aside the whites to be filled later.
• Place egg yolks in a bowl and mash them with the back of a fork. Add onion/celery puree, mayonaisse, mustard, salt, pepper, and avocado. Mix well.
• Fill egg whites with the avocado mixture (a pastry bag works well). Sprinkle with paprika, if desired.

CREOLE DEVILED EGGS

Steps:

• Slice eggs in half and remove yolk.
• Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
• Add chives, parsley and bell pepper.
• Pulse until blended.
• Spoon yolk mixture into egg halves.
• Granish eggs by dusting each with more ground red pepper.
• If desired you can add more chives and parsley as well to garnish.

OLD FASHION DEVILED EGGS

Steps:

• Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
• Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
• Halve eggs lengthwise and scoop yolks into mixing bowl.
• Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
• Use spoon or pastry bag to fill egg halves with yolk mixture.
• Garnish with paprika. Chill.

DRESS IT UP: DEVILED EGGS

Steps:

• Place eggs in a small saucepan and cover with water.
• Bring to a boil over high heat for 5 minutes.
• Turn off heat and let eggs sit in hot water for 20 minutes.
• Transfer to a bowl of ice water and chill for 10 minutes.
• Peel the cooled eggs, and slice them in half, lengthwise.
• Carefully remove the yolks from the whites, set the whites on a plate, and place the yolks in a large bowl.
• To the yolks, add the mayonnaise, mustard, and onion powder, stirring well to combine. Season with salt and pepper.
• Spool the yolk mixture into a piping bag and pipe it decoratively into the empty whites.
• Lightly dust the top with paprika, and serve.
• Store deviled eggs in the refrigerator for up to 24 hours.