The Real Deal Deviled Eggs Recipes
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
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- In a medium pot, boil enough water to cover the eggs by at least one inch. When the water comes to a boil, reduce the heat so you have a low simmer (just barely bubbling). If the water is bubbling too much, you’ll risk cracking the eggs when you place them in the pot.
- Carefully lower the eggs one at a time into the simmering water with a slotted spoon. Simmer gently for 18 minutes (or 16 minutes if the eggs are starting at room temperature).
- After cooking, remove the eggs from the water and submerge them in a bowl of cold water. Once they’re ready to handle, you can peel them. Tap each egg on the counter, then roll it while pressing gently. This should allow you to remove the peel easily. Rinse the eggs to avoid leaving any little bits of shell on them.
- Cut each egg in half and remove the yolks to a bowl. Add the yogurt, mayonnaise, mustard, and 1 teaspoon of chives to the yolks. Stir to combine evenly. If the mixture is too thick, add a teaspoon or two of water until it’s creamy.
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