Deviled Egg Tray Dollar Tree Recipes

PULL-APART DEVILED EGG WREATH

Steps:

• Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Remove the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs and halve each lengthwise. Remove the yolks from 9 of the egg white halves and transfer the yolks to a food processor. Add 2 ounces of the cream cheese, 1/4 cup of the mayonnaise, the Cheddar, paprika and a pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the cheese filling to a small pastry bag and refrigerate while you make the second filling.
• Remove the yolks from the remaining 35 egg white halves and transfer the yolks to the cleaned food processor. Add the remaining 6 ounces cream cheese, remaining 1/2 cup mayonnaise, the scallions, parsley, lemon zest and a big pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a large pastry bag and refrigerate while you arrange the egg whites.
• Lay a large wooden cutting board (at least 26 inches by 18 inches) in front of you with one of the longer sides facing toward you. Place 1 egg white half (pointed-side down) at the center of the bottom third of the board. Arrange 2 egg whites halves (pointed-side in) on each side of the center egg, so that it looks like the two loops of a bow.
• Arrange 2 egg white halves (pointed-side down) vertically underneath the center egg so that it extends diagonally to the left. Repeat, arranging 2 egg white halves extending diagonally to the right. This is extra ribbon for the bow.
• Place 1 egg white half (pointed-side in) next to the left bow loop so that there is very little space between the eggs. Continue arranging 19 more egg white halves in the same manner, creating a large circle that ends with the last egg white half placed next to the right bow loop.
• Arrange the remaining 15 egg white halves around the inside perimeter of the outer circle, keeping most of egg white halves pointed-side in. You may need to arrange some egg white halves at different angles around the top of the bow. It doesn't have to be perfect!
• Cut a 1/2-inch-wide opening in the pastry bag with the herb filling. Fill the 35 egg white halves that make up the wreath with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling evenly over the eggs, maintaining the curves of the outside edge and creating a flat surface.
• Cut a 1/2-inch-wide opening in the pastry bag with the cheese filling. Fill the 9 egg white halves that make up the bow with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Cover the bow with 3/4 cup of the pimentos. Sprinkle the remaining 1/4 cup pimentos around the wreath as ornaments. Serve immediately.

CHRISTMAS TREE 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. Run the eggs under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into the bowl of a food processor. Add the mayonnaise, parsley, cilantro, pickles and pickle juice, mustard, lime juice, sugar, vinegar, avocado and some salt and pepper and process until smooth and creamy. Transfer the mixture to a piping bag fitted with a star tip and pipe filling into each egg white half in a tall swirl (depending on how tall your swirls are, you may not have enough filling for all of the egg white halves; if so, reserve for another use).
• Use a paring knife or small star cutter to cut out stars from the pepper. Place a star on top of each swirl of filling. Lightly sprinkle with smoked paprika to garnish.

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.