DEVILED EGGS (Basic +Variations) Recipe

Ingredients
  • BASIC
  • 6 hard-boiled eggs
  • 1/4 cup Mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic or white wine vinegar
  • 1 tablespoon chopped sweet pickle
  • Chopped chives
  • Salt & pepper to taste
Directions
Cut eggs in half lengthwise with a sharp knife dipped in cold water. Mix yolks, mayonnaise, mustard, vinegar, sweet pickle, chives, salt & pepper in food processor to form a smooth paste. Taste & adjust seasoning. Fill egg white halves using a spoon or small pastry bag with a large star tip. Decorate filled tops with parsley, paprika, dill weed or red pimiento & place on a platter garnished with curly parsley. Can also spread a can of sliced beets with the juice in the bottom of a 9x13" pan; lay the deviled eggs on top of the beets. They soak up the juice & taste terrific. [Variations: add in curry powder for an Asian flavor; add Tabasco, cayenne pepper or diced jalapenos for a hot version. Add drops of red food coloring to 'hot' fillings so your guests are informed.]

GENERAL NOTES: Small eggs are more graceful to handle & eat. Make pretty edges using a zigzag garnish tool to cut eggs in half. Add 1-2 T. olive oil per dozen eggs to the filling mixture in a food processor or blender to make a smoother filling. Can also mash the deviled egg mixture in a Ziploc baggie; then cut off a corner & use the bag to squeeze the filling back into the eggs! To easily transport to another site, put egg halves together; wrap in waxed paper & chill; reopen after arriving. Use a variety of ingredients to your liking for extra filling & garnish flavor: pesto, curry powder, finely diced green onion, horseradish, dill weed, minced pickles, olives, relish, cumin or chili powder, ground tarragon, basil, rosemary, finely diced celery, shredded carrots, olives, Tabasco, diced jalapenos or green chilies, mayo, Miracle Whip, sour cream, cream cheese, anchovy paste, salsa, caviar, grated blue cheese, Worcestershire, any type mustard, paprika, flavored vinegars, chives, garlic or finely chopped fried bacon. Peeling hard-boiled eggs: After draining off the hot water, crack the shells & add enough ice water to cover; let cool. The water seeps under the broken shells allowing them to be slipped off without a struggle.

*STAND UP DEVILED EGG CUPS: Cut a small piece of egg from one end to stand upright on a flat serving plate. Cut off egg top crosswise instead of lengthwise & scoop out yolk. Mix yolk & other ingredients till smooth. Pipe or use small spoon to fill stand-up eggcups.

*YOLKLESS DEVILED EGGS (cholesterol friendly): 12 hard boiled eggs, 1 C. non-fat cottage cheese, 1 T. minced green onion, 1 T. Dijon mustard, 2 tsp. minced garlic, 1/4 tsp. curry powder, paprika & ground pepper to taste, parsley or dill weed garnish. Shell eggs & cut in half lengthwise. Remove yolks & discard OR save for another use. Blend cottage cheese, mustard, onion & spices in blender or food processor. Spoon or pipe the mixture into egg halves & sprinkle with paprika & pepper. Garnish with parsley sprigs or dill weed if desired.

*PESTO DEVILED EGGS: 6 hard-boiled eggs, 1/4 C. mayonnaise, 1/2 T. Dijon mustard, 1 T. pesto sauce, 1 T. grated Parmesan cheese, 1/2 T. lemon juice, salt, pepper, parsley

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