Eggs Deviled Eggs Creole Deviled Eggs Recipes

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

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.

EGGS DEVILED EGGS..... CREOLE DEVILED EGGS

Steps:

• Place the eggs in a pan enough to hold them in one layer.Cover with water and place the pan over high flame.Bring to boil.Pull the pan off the heat.Cover and let sit for 12 minutes.Pour off the hot water and run cold water over the eggs to chill them.Peel and cut in half lengthwise.
• Scoop out the yolks,saving the whites and transfer the yolks to a large bowl.Mash the yoks with a fork and add the mayonnaise,mustard,celery,pepper and salt.Mash everything again and put the yolk mixture back into the whites. Garnish with chives and sprinkle with Creole season lightly.

DEVILED DEVILED EGGS

Steps:

• Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes, and then crush.
• Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
• Add the remaining ingredients (except the chopped green onion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
• Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the remaining chopped green onions.

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.