Nytes Deviled Eggs Recipes

DEVILED EGGS

Steps:

• Place the eggs in a pan large enough to hold them in a single layer and cover with cold water. Bring to a boil, cover, turn off the heat and let eggs sit 15 minutes. Drain and run under cold water until eggs are completely cool.
• Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice, cayenne, salt and white pepper to taste. Place in a pastry bag or Ziploc bag with a cut-off corner.
• Fill the egg whites neatly by pressing bag. Sprinkle with chives.

NYTE'S DEVILED EGGS

Steps:

• Cut eggs in half lengthwise, remove yolks, and reserve whites.
• Mash yolks until about the texture of cornmeal.
• Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the vinegar mix until smooth.
• Slowly add more vinegar until tart and moist enough (about 1 to 2 teaspoons). If it gets tart enough but is not moist enough add a bit more mayonnaise.
• Add a dash of salt and mix in .
• Spoon mixture into center of egg whites.
• Sprinkle tops with paprika. Chill and serve cold.

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.

PESTO-FILLED DEVILED EGGS

Steps:

• To hard-cook eggs, place in a saucepan, fill with water and bring to a rolling boil over high heat. As soon as water is at a roll, cover tightly and turn off heat. Let stand for 12 minutes. Meanwhile, fill a bowl with ice water. Transfer hard-cooked eggs to ice water and leave until completely cooled. Peel off shells and cut eggs in half lengthwise.
• Remove yolks from eggs. Set aside 3 of them for another use (or discard) and mash the other 3 together with the pesto, either in a mortar and pestle or in a food processor. Pipe, scoop or spoon into the egg whites.
• If desired, season exposed egg whites with salt and pepper. Arrange on a plate or small platter and serve.

NYTE'S DEVILISH HOT EGGS (JALEPENO DEVILED EGGS)

Steps:

• Cut eggs in half lengthwise, remove yolks, and reserve whites.
• Mash yolks until about the texture of cornmeal.
• Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the juice and mix until smooth.
• Slowly add more jalapeno juice until tart and moist enough (about 1 to 2 teaspoons). If it gets tart enough but is not moist enough add a bit more mayonnaise. If you do not like it as hot use vinegar to replace part of the juice.
• Spoon mixture into center of egg whites.
• Top each egg with a jalapeno slice. Chill and serve cold.