Buttery Deviled Eggs Recipes

Steps:

• For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
• Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
• Line a large serving platter with the greens.
• For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
• For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
• For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.

Steps:

• Place eggs in a large saucepan and cover with water.
• Transfer to stovetop over high heat until water begins to boil.
• Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath.
• Peel eggs and set aside.
• Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl.
• Add mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
• Spoon filling into each egg white. Sprinkle with paprika and bacon and serve.
• You can also top with a small slice of sweet gherkin pickle, if desired.

Steps:

• Slice the peeled eggs in half lengthwise; carefully remove the yolks and place into a bowl.
• Add in soft butter, mayonnaise, Dijon, lemon juice and green onion, cayenne pepper, 1/3 cup finely grated cheddar cheese and 1 teaspoon seasoned salt; mix very well until smooth, then season with pepper to taste.
• Spoon or pipe the mixture evenly between the egg white halves.
• Place a small amount of shredded cheddar on top of each egg (you can use more than 1/3 cup if desired for the tops of the eggs).
• Lightly dust with paprika.
• Cover and chill for 3 hours before serving.