Deviled eggs are always a welcome addition to summer get-togethers. Sometimes you can buy the traditional version in supermarkets and specialty stores; however, these nontraditional ones make colorful, easy variations.
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Deviled eggs are a popular staple at the gourmet eateries. They are made with a traditional mayonnaise base, though at times the yolks are dyed with extracts of beets, spinach or saffron. Despite the recent increase in egg prices, chicken eggs are still relatively cheap ingredients to work with.
Deviled eggs can be a great way to benefit from the nutrition eggs have to offer. And just because you may be on a low-fat or low-carb diet does not mean you can't enjoy eggs in your meal plans in moderation.
You can purchase chicken salad, ham salad, guacamole or pimento cheese so all you have to do is cook the eggs and fill the halves.
For best results, place eggs in enough water to cover and bring the water to a boil. Boil for 1 minute, then cover and remove the pan from the heat. Let it stand, covered, for at least 12 minutes. Drain and cool completely.
To peel, start at the large end and peel under running water. Cold eggs are much easier to peel and this method ensures perfect yolks. Cut the eggs in half and save the yolks. Use the yolks for a quick blender hollandaise, to enrich other sauces or to thicken casseroles.
Everybody loves deviled eggs. Take your pick of a traditional filling or something a little different with chicken salad or pimento cheese.
Whether you're in a roadside shop or a five-star restaurant, you can do a deviled egg. It takes very little investment and they're easy to dress up. Eggs and truffles are as traditional as you can get, or put bacon and cheese on them and call them the name you want.
Ingredients for the deviled egg recipe:
6 eggs
3 tablespoon of mayonnaise
1 tablespoon of Dijon mustard powder
salt and pepper
paprika
Directions
1. Hard-boil the 6 eggs. For detailed instructions on how to hard-boil eggs see our section on how to boil eggs.
2. Once the eggs have boiled immerse them immediately in a bowl of very cold water and leave them there until they have cooled down. This will ease the job of peeling the eggs.
3. Peel the shell from the eggs and then rinse the eggs under a running tap to remove any tiny bits of shell. Then, refrigerate the eggs for 30 minutes. This will firm the eggs up, keep the yolks yellow and make slicing the eggs easier.
4. Remove the chilled eggs from the fridge and with a sharp knife, slice the eggs in half lengthways.
5. Gently squeeze the edges of the egg half, to loosen the yolk. This should make the yolk pop out, in which case; place it in a medium sized mixing bowl. If the yolk does not pop out, it may be removed by using a spoon to scoop it out. Remove all 6 yolks and place them in the mixing bowl.
6. Mash all the egg yolks into tiny pieces with a fork.
7. Add the mayonnaise, mustard, salt and pepper and continue to mash and mix the ingredients together until a smooth paste has been formed.
8. Fill the egg white halves with the egg yolk mixture using one of the above techniques and finally sprinkle the tops of the eggs with a little paprika.
9. The eggs are ready to serve, although they may benefit from a few hours in the refrigerator, to allow the different flavors to blend together.
For a change on the traditional, here are some variations to try.
• Combine 1 cup chicken salad, finely chopped, and with 1 tablespoon French's Smoked Chipotle Gour Mayo and ½ tablespoon minced cilantro or basil. Spoon into 12 egg halves.
• Combine ½ cup pimento cheese with 1½ ounces grated pepper Jack cheese. If dry, moisten with mayonnaise or sour cream as needed. Spoon into 6 egg halves.
Easily prepare the most guarded restaurant recipes in your own kitchen.
For more articles and resources on cooking Click Here!
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Deviled eggs are a popular staple at the gourmet eateries. They are made with a traditional mayonnaise base, though at times the yolks are dyed with extracts of beets, spinach or saffron. Despite the recent increase in egg prices, chicken eggs are still relatively cheap ingredients to work with.
Deviled eggs can be a great way to benefit from the nutrition eggs have to offer. And just because you may be on a low-fat or low-carb diet does not mean you can't enjoy eggs in your meal plans in moderation.
You can purchase chicken salad, ham salad, guacamole or pimento cheese so all you have to do is cook the eggs and fill the halves.
For best results, place eggs in enough water to cover and bring the water to a boil. Boil for 1 minute, then cover and remove the pan from the heat. Let it stand, covered, for at least 12 minutes. Drain and cool completely.
To peel, start at the large end and peel under running water. Cold eggs are much easier to peel and this method ensures perfect yolks. Cut the eggs in half and save the yolks. Use the yolks for a quick blender hollandaise, to enrich other sauces or to thicken casseroles.
Everybody loves deviled eggs. Take your pick of a traditional filling or something a little different with chicken salad or pimento cheese.
Whether you're in a roadside shop or a five-star restaurant, you can do a deviled egg. It takes very little investment and they're easy to dress up. Eggs and truffles are as traditional as you can get, or put bacon and cheese on them and call them the name you want.
Ingredients for the deviled egg recipe:
6 eggs
3 tablespoon of mayonnaise
1 tablespoon of Dijon mustard powder
salt and pepper
paprika
Directions
1. Hard-boil the 6 eggs. For detailed instructions on how to hard-boil eggs see our section on how to boil eggs.
2. Once the eggs have boiled immerse them immediately in a bowl of very cold water and leave them there until they have cooled down. This will ease the job of peeling the eggs.
3. Peel the shell from the eggs and then rinse the eggs under a running tap to remove any tiny bits of shell. Then, refrigerate the eggs for 30 minutes. This will firm the eggs up, keep the yolks yellow and make slicing the eggs easier.
4. Remove the chilled eggs from the fridge and with a sharp knife, slice the eggs in half lengthways.
5. Gently squeeze the edges of the egg half, to loosen the yolk. This should make the yolk pop out, in which case; place it in a medium sized mixing bowl. If the yolk does not pop out, it may be removed by using a spoon to scoop it out. Remove all 6 yolks and place them in the mixing bowl.
6. Mash all the egg yolks into tiny pieces with a fork.
7. Add the mayonnaise, mustard, salt and pepper and continue to mash and mix the ingredients together until a smooth paste has been formed.
8. Fill the egg white halves with the egg yolk mixture using one of the above techniques and finally sprinkle the tops of the eggs with a little paprika.
9. The eggs are ready to serve, although they may benefit from a few hours in the refrigerator, to allow the different flavors to blend together.
For a change on the traditional, here are some variations to try.
• Combine 1 cup chicken salad, finely chopped, and with 1 tablespoon French's Smoked Chipotle Gour Mayo and ½ tablespoon minced cilantro or basil. Spoon into 12 egg halves.
• Combine ½ cup pimento cheese with 1½ ounces grated pepper Jack cheese. If dry, moisten with mayonnaise or sour cream as needed. Spoon into 6 egg halves.
Easily prepare the most guarded restaurant recipes in your own kitchen.
For more articles and resources on cooking Click Here!
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