Directions: |
Directions:Selecting eggs: Use eggs that you have had for 1-2 weeks. Fresh eggs will be a lot harder to peel. The peeling sticks to the white. Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
Cooking the eggs: For best results set the eggs out to for an hour to come to room temp.
Steaming Method: Place the eggs in a cold steamer, bring the steamer to a boil and steam the eggs 12 min. The eggs won't crack as often as when boiling.
Boiling Method: Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 5 minutes. Remove from heat, cover pan and let sit for 10 min.
Baking Method: Heat oven to 325* and place the eggs in for 30 min.
Cool the eggs: After cooking, place the eggs in a bowl of ice water for 10-15 min to cool. This will help the egg shell remove easier when peeling. As you peel, dunk the egg back into the ice water if a bit of shell is stuck and it will help it release.
Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a bowl. Place the white on a plate and mix the mayo, mustard, and seasonings with the yolks. Scoop the mixture into the yolk hollow. Garnish with paprika. Keep refrigerated until serving time. |
Personal
Notes: |
Personal
Notes: Guacamole Version
Other than the eggs change everything. Replace mayo/mustard with 1 peeled avocado, 2 tsp cilantro, 1 diced green onion, 1/2 diced jalapeno, 2 tsp lime juice, 1/2 tsp salt, 1 dash Tabasco, mash everything together. Garnish with diced tomato &/or sliced black olive.
Cajun Version
Basic Deviled Egg recipe with the following changes. Use Dijon mustard. No garlic or onion powder. For seasoning use ¼ tsp ground black pepper and ½ tsp Cajun seasoning. Garnish with Cayenne Pepper.
Tabasco Version
Basic Deviled Egg recipe with the following changes. No mustard. Add 2 Tbls diced celery and 2 Tbls dices onion. Increase Mayo to 5 Tbls. No garlic or onion powder. For seasoning use 1 dash hot pepper sauce. Garnish with paprika.
Horseradish Version
Basic Deviled Egg recipe with the following changes. Add 2 Tbls diced onion, 2 Tbls sweet pickle relish and 1 Tbls horseradish. Garnish with paprika.
Ham and Devils
Basic Deviled Egg recipe with the following changes. Add 3 Tbls minced ham, 2 Tbls soft cream cheese, ½ tsp each dill weed. Decrease the mayo to 2 Tbls and the mustard to 1 tsp. Garnish with caraway seeds.
Latin Devils
Basic Deviled Egg recipe with the following changes. No mayo, mustard, garlic or onion powder. Add 2 Tbls corn kernels, 2 Tbls diced green onion, 2 Tbls taco sauce. Garnish with shredded Jack cheese and olive slices.
French Onion Version
Basic Deviled Egg recipe with the following changes. No mayo, mustard, garlic or onion powder. Add 4 Tbls French Onion chip dip. Garnish with diced chives.
Ranch Version
Basic Deviled Egg recipe with the following changes. No mayo, mustard, garlic or onion powder. Add 3 Tbls French Onion chip dip, 1 Tbls soft cream cheese and 1 Tbls diced onion. Garnish with diced dill pickle.
BBQ Version
Basic Deviled Egg recipe with the following changes. No garlic or onion powder. Use Dijon mustard. Decrease mayo to 2 Tbls. Add 1 ½ tsp BBQ sauce, 1 Tbls lemon juice and 1 dash ground black pepper. Garnish with sliced green olives.
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This recipe for Deviled Eggs w/variations is from