Webo Yena Deviled Eggs Recipes

Steps:

• Place 6 eggs upside-down (smallest tip down) in the fridge for at least 6 hours this is to center the egg yolk.
• Then boil the eggs for at least 12 minutes or until hard boiled. Remove the shells and slice the eggs in half beginning at the smallest tip.
• Now separate the yolks from the whites; set the eggwhite halves aside on a serving plate and place the yolks in a bow.
• Mash the yolks, smoothing all lumps while adding the following ingredients: plenty of Mayonnaise, a pinch of salt, then black pepper, mustard, and Worcestershire sauce to taste.
• Combine the last ingredients carefully without making the mix too salty.
• When ready insert the yellow purée in a piping bag, and fill the eggwhite halves.
• Garnish with parsley or a sliced olive.

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

Steps:

• Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
• Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
• Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
• Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Steps:

• Place 12 eggs in single layer in pot and cover with 2 inches of cool water.
• Bring to boil, then remove from heat, cover and let stand for 12 minutes. After 12 minutes place eggs in ice water bath until cool.
• Once cool, peel eggs, cut in half and remove yolks.
• Mash yolks and add remaining ingredients. (Suggest starting with less pickle juice and salt then add more to taste.).
• Place mixture in quart bag, snip end and pipe mixture into egg halves. Sprinkle with paprika if using.
• Refrigerate and chill for at least two hours.
• Notes: I sometimes boil an extra egg or two to have more yolks and in case any of the whites tear.

Steps:

• Peel eggs and cut lengthwise in half.
• Take out yolks and mash with fork.
• Mix the rest of the ingredients with the yolks.
• Fill whites with yolk mixture.

Steps:

• Cut egg in half the long way.
• Remove yolks and set whites aside.
• Mash yokes.
• Add rest of the ingredients, and blend well.
• Fill whites with mix, about a Tbs per egg.
• Dust eggs with paprika. (lightly).
• Chill at least one hour, to meld flavors.
• To fill eggs place mix in a ziplock bag , push mix into one corner, twist bag closed.
• Snip off a small part of bag corner and pipe mix into eggs.

Steps:

• Shell the eggs & cut them in half, lengthwise.
• Remove the yolks & set aside in a bowl.
• Mix together the mayo, mustard, salt & white pepper. Blend well; add the relish or pickles & mix well. Set aside.
• Mash the yolks & add to the mayo mixture.
• Place yolk mixture into hollow of each egg white by either spooning or piping it.
• Refrigerate until ready to serve.
• If your egg mixture is too thick, you can add a 1/4 Teaspoon of pickle juice to the egg mixture.