Spicy Southwestern Deviled Eggs Recipes

Steps:

• Mash 6 hard-boiled egg yolks, 1/3 cup creme fraiche, 1/4 cup crumbled cooked bacon, 1 teaspoon Sriracha (hot Asian chili sauce), 1 tablespoon chopped cilantro, 1/2 teaspoon dijon mustard, 1/4 teaspoon lime zest, 1 teaspoon lime juice and salt. Spoon into the egg whites; top with more lime zest.

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, salsa, chili powder, cumin, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with pepper slices. Chill until serving.

Steps:

• Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Steps:

• Directions for perfect shelling of a hard cooked egg:.
• Fresh eggs cooked, will be hard to peel and thus, ugly.
• Allow eggs to set out in the kitchen for one hour outside their carton so they get to room temperature, before cooking. For every hour they sit out, they will age one week, or so I am told.
• I put my eggs in my vegetable steamer with the water level high, for 18 minutes.
• Most people set their eggs in a sauce pan in a single layer with enough cold water to cover them by an additional inch, bring their eggs to the boil on medium setting, on the top of the stove. Remove from heat. Cover and let stand about 15 minutes. (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.
• OR---After my eggs have steamed 18 minutes, I immediately plunge them into ice cube water and just let them set for 10 to 20 minutes, before peeling.
• When your eggs are peeled; rinse them to be certain there are no little bits of shell adhering, dry them with a paper towel, then slice them in half lengthwise. Pluck out the yolks, putting them in a small bowl;setting the whites aside on a serving plate.
• Mash the yolks with a fork or masher.
• Stir in mayonnaise, dry mustard, Season-All, cumin, chili powder and cayenne until smooth and creamy.
• Spoon or pipe yolk mixture into egg halves. Sprinkle lightly with paprika and garnish with chives or chopped green onion, if desired.
• Cover with plastic wrap and refrigerate until ready to serve. Makes 12 (2 halves servings).