Kittencals Cheddar Deviled Eggs Recipes

KITTENCAL'S BEST DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
• In a small bowl, mush yolks well with a fork, leaving no small lumps.
• Add next 10 ingredients (adjusting to suit taste) mix well to combine.
• Spoon or pipe egg yolk mixture evenly into the whites.
• Sprinkle with paprika.
• Cover tightly with plastic wrap.
• Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).

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.

KITTENCAL'S CHEDDAR DEVILED EGGS

Steps:

• Carefully remove the egg yolks from the whites and set the whites on a large plate.
• Place the yolks in a food processor along with all the remaining ingredients except the grated cheddar cheese and black pepper (start with 1/4 cup mayonnaise adding in just a tablespoon more if too dry) pulse until blended and smooth.
• Season with more seasoned salt and black pepper to taste.
• Using a spoon mix in 1/2 cup finely grated grated cheddar cheese to the yolk mixture (you can use more if desired) mix until well blended.
• Pipe or spoon into the egg whites holes.
• Sprinkle the remaining 1/4 cup grated cheddar cheese on top of each egg slice (you may use more cheese if desired).
• Dust very lightly with paprika.
• Cover lightly with plastic wrap.
• Chill until ready to serve.

CLASSIC DEVILED EGGS

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

DEVILED EGGS

Steps:

• Cut eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl.
• Blend in the mayo, butter, pickle and salt and pepper.
• Put mixture in pastry bag or zip lock bag and fill egg whites.

RAINBOW DEVILED EGGS

Steps:

• Peel hard-boiled eggs and slice in half lengthwise; place yolks in a bowl.
• In a separate bowl, mix turmeric and warm water; dip several hard-boiled egg white.
• In a bowl of beet juice, dip several hard-boiled egg whites.
• In a bowl of blueberry juice, dip several hard-boiled egg whites.
• In the bowl with hard-boiled yolks, add and mix mayonnaise and mustard; then add black pepper, salt; mix well.
• Separate the egg yolk mixture evenly into 2 bowls.
• In the first bowl, add turmeric and mix. In the second bowl, add beet juice; mix then add beet powder.
• Remove the newly-colored egg whites from the bowls.
• Pipe in the newly-colored egg yolks into their original home; mix and match the colors to your preference.
• Top with chopped red peppers, parsley, and scallion.