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Deviled Eggs
 I don't know anyone who doesn't
appreciate good deviled eggs (a.k.a. stuffed eggs).
Talk about the consummate finger food. Food
historians date these rich appetizers back to ancient Rome.
These recipes include the basics
and some unique varieties.
For
a party,
plan on 2 hard-boiled eggs per person which equals 4 deviled
egg servings per guest.
Always plan for extras. These recipes are straightforward
and can be easily doubled or
tripled by doubling or tripling the ingredients as provided
Boiling the Eggs:
Follow these directions
for all of
the recipes unless otherwise noted
Put
the eggs in a large saucepan with
water to cover by 2 inches. Add 1 tablespoon of salt and bring to a
rolling boil over high heat.
Immediately remove
the pan from
the heat,
cover and let stand for 10 minutes.
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Pour
off the hot water and fill the
saucepan with cold water. Gently crack the eggs in the water to loosen
the shells. When peeling, be very careful not to
tear the whites. |
To
Stuff: Chill egg yolk mixture before filling.
A tried and true and infinitely less messy method is to
either use a pastry bag with a decorative tip or scoop the mixture into
a sturdy plastic zip-loc bag. Push the mixture to one corner
of the bag and snip off a small corner to create a at a small
Make Ahead:
Most deviled eggs recipes can can be prepared
and refrigerated for up
to 6 hours. Sprinkle with herbs or other garnishes just before serving.
Create
Your Own: Vary
the seasonings, binding ingredients and garnishes.
Serve a variety of eggs on one platter by dividing the basic
mixture and adding different ingredients.
Good Additions:
Finely chopped ham, salami, shrimp, anchovy, caviar
Finely chopped parsley, chives, tarragon
Sweet pickle relish
Horseradish sauce
Half-and-half or sour cream instead of mayonnaise
Dash of ground red pepper or curry powder
1 garlic clove, grated
Chopped green onions, olives, capers, minced pimento, minced radish or
sliced as a garnish
Deviled
Eggs Recipes
Here is the
basic recipe to make 12 deviled eggs. Follow cooking and
peeling instructions.
6 hard cooked eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon prepared mustard
Salt and pepper to taste
Cut cooked eggs in half, lengthwise. Slip out egg yolks and mash with a
fork. Mix in
mayonnaise, mustard and salt and pepper to taste. Fill egg
whites with
yolk mixture, heaping it lightly. Cover and chill at least 1
hour.
Arrange on serving platter and add garnishes as desired
Deviled Eggs with Cream
12 hard-cooked eggs
Fine sea salt
1/2 cup mayonnaise
2 tablespoons heavy cream
1 teaspoon sugar
1 tablespoon white wine vinegar
2 teaspoons snipped chives and chervil
Cut a very thin slice from the bottom of each egg so the eggs will
stand up. Slice off the top third of each egg and scoop the yolks into
a coarse strainer; reserve the whites. Press the egg yolks through the
strainer into a bowl. Blend in the mayonnaise, cream, sugar and
vinegar. Season with salt. Using a teaspoon or a pastry bag
fitted with a star tip, generously fill the egg whites. Arrange the
eggs on a plate, sprinkle with the chives and chervil and serve.
Creole Stuffed Eggs
12 hard-cooked eggs
1 tablespoon sherry vinegar
1 teaspoon Paprika
1/2 cup (2 stalks) finely chopped celery
1/3 cup finely chopped sour pickles
1/4 cup finely chopped red onions
1/4 cup mayonnaise
2 teaspoon lemon juice
1/2 teaspoon cayenne (ground red) pepper
2 cloves garlic, minced
Halve eggs lengthwise and transfer yolks to small bowl. Mash the yolks,
then combine them with mayonnaise, vinegar, lemon juice, paprika and
cayenne pepper. Stir in celery, pickles, onion and garlic. Stuff whites
with
filling, then arrange eggs on a platter. Garnish with parsley, if you
like. Cool in the refrigerator until ready to serve.
Deviled Eggs with Cheese and Mustard
4 hard-boiled eggs
1/4 cup grated Parmesan cheese
1 teaspoon prepared mustard, regular or Dijon
Dash pepper
Milk
Paprika, chives, dill, parsley for garnish
Cut cooked eggs in half lengthwise; remove the yolks and mash.
To the yolks, add the cheese, mustard and pepper. Stir until well
combined. Stir in enough milk to moisten the
mixture. Refill the egg whites with the mixture. Sprinkle with paprika.
Olive Stuffed Eggs
6 hard cooked eggs
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon parsley flakes
2 bacon slices, cooked and finely crumbled
Paprika
6 pimiento-stuffed olives, halved
Slice in half and carefully remove yolks. Mash yolks
and stir in sour cream, salt, pepper, and parsley flakes; mix until
smooth. Stir in bacon. Stuff egg whites with yolk mixture;
sprinkle with paprika and top with an olive half.
Deviled
Eggs with Smoked Salmon
6 hard
cooked eggs
1/4 cup
sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
Salt & pepper; to taste
Paprika
Cut
peeled eggs in half lengthwise. Remove egg yolks and mash with
fork.
Mix in remaining ingredients. Cover and chill. Fill egg
whites with
salmon mixture. Garnish with paprika.
Undevilish Deviled Eggs
14 hard cooked eggs
15-ounce garbanzo beans, drained
1/4 cup plain lowfat yogurt
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon red caviar, optional
Slice eggs in half lengthwise; carefully remove and discard yolks.
Position knife blade in food processor bowl; add beans and next 3
ingredients. Process until smooth. Fill egg whites.
Top with caviar.
Reduced-Fat Deviled Eggs
6 Hard-cooked eggs
3 teaspoon dry curd cottage cheese
2 teaspoons low-fat plain yogurt
1 teaspoon finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon dried parsley
1/4 teaspoon fresh dill
1/8 teaspoon garlic powder
Dash of hot pepper sauce
Salt & pepper to taste,
Cut eggs in half. Put half of yolks in small bowl; reserve remaining
yolks for another use. With fork, mash yolks together with
the cottage cheese and yogurt. Stir in
remaining ingredients. Season with salt and pepper. Fill
halves. Chill before serving.
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