Sunnys Deviled Eggs Recipes

Steps:

• Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
• In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
• Spoon yolk mixture into egg whites.
• Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
• Decorate eggs with radishes, olives and chives as shown in photo.

Steps:

• Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
• Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
• Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
• Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

Steps:

• Mash 6 hard-boiled egg yolks, 1/4 cup mayonnaise, 1 teaspoon dijon mustard, the zest of 1 lemon and 2 teaspoons chopped pickled jalapenos. Season with salt and pepper. Spoon into the egg whites; top with canned fried onions and smoked paprika.

Steps:

• Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Steps:

• Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.