My Deviled Eggs Yummy Recipes

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

Steps:

• Cut peeled eggs in half lengthwise.
• Slip out yolks.
• Mash with fork; mix in seasonings and dressing.
• Fill whites with yolk mixture heaping it up lightly.

Steps:

• Slice eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl and whites on a platter.
• Mash yolks with a fork or potato masher.
• Mash in the mayo, mustard, relish, dill weed, pepper and salt.
• Pipe/spoon this filling into the yolk cavities of the egg whites.
• Lightly sprinkle w/ paprika for garnish.

Steps:

• Hard Boiling the Eggs:.
• Place eggs in saucepan and cover with water 1 inch above the top of the eggs.
• Bring to a boil.
• Turn off heat and cover for 20 minutes.
• Remove shells, halve the eggs, and remove yolks to a bowl.
• Deviled Eggs Filling:.
• Mash yolks with a fork.
• Add remaining ingredients.
• Mix either by hand or hand mixer.
• Spoon or pipe filling into egg whites.
• Garnish with sprinkled paprika.
• Chill 1 hour before serving.

Steps:

• Cut eggs lengthwise in half; reserve for later use.
• Remove yolks; mash in medium bowl. Add mayo, relish, mustard and pepper; mix well.
• Spoon or pipe yolk mixture evenly into centers of reserved egg whites.
• Sprinkle with paprika.

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Steps:

• Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
• The night before cooking the eggs, store them on their side in their container to centre the yolks.
• Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
• Over high heat, heat water & eggs until just fully boiling.
• Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
• Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
• Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
• Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
• Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.

Steps:

• In a bowl, whisk together mayonnaise, mustard and chives. Season with salt and pepper to taste.
• Scoop the yolks from the egg halves; mash with a fork until smooth. Whisk in the mayonnaise - mustard mixture.
• Using a pastry bag fitted with a star tip, fill eggs with mixture. Top with slices of pimiento stuffed olives (optional).