Auntie Hinshaws Deviled Eggs Recipes

THE BEST DEVILED EGGS (DIVINE EGGS)

Steps:

• Use a separate pan or bowl and add ice and water for an ice bath. This will be use later to cool the eggs after they have cooked. Select a pot that is large enough for the eggs to move freely while cooking, then place the eggs into the pot.
• Place salt in the pan and enough water to cover the eggs (about 4-5 cups is what we used but it will depend on the size of your pot.
• Turn on heat and bring water to a boil.
• Once the water starts boiling, lower the heat until the water is no longer boiling.
• Use an open tea strainer to lower the eggs into the hot water. Once the eggs have been placed into the water, turn the heat back up to boiling and boil for about 14 minutes.
• After the timer goes off, take the eggs out of the water and place in the cold water that was prepared earlier.
• Leave the eggs in the cold water until the eggs are completely cooled. Give it 10 to 15 minutes and check to make sure the eggs are completely cooled.
• Carefully peel each of the eggs insuring no shells are left.
• Place them on a plate, take a sharp knife and cup the eggs length wise (the long way) and remove the yolk from the center.
• Next take the yolk and mash very well then add your Miracle Whip, vinegar, mustard and sugar and blend until smooth. Add the relish and pepper.
• Next using a piping bag with a large star tip, add egg mixture and pipe into egg white. (OR you can use a small spoon to place the yolk mixture into the egg white).
• Garnish with the paprika and chives and place them in the refrigerator in a covered dish.

STEAKHOUSE DEVILED EGGS

Steps:

• Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
• Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater.
• Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)
• With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)
• Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon.
• Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture.
• When you're ready to serve the eggs, preheat the oven to 325 degrees F.
• Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.
• Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.

ULTIMATE DEVILED EGGS

Steps:

• Place the eggs in a large saucepan and cover completely with cool water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 9 minutes, then drain and cool in an ice bath.
• Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.
• Transfer the filling to a piping bag fitted with a medium round tip or a resealable plastic bag with one corner of the bag snipped off. Pipe the filling into the egg whites, then top each with scallion greens, pickled shallots, some paprika and a sprinkle of bacon.
• Place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.
• Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.

AUNT ABBIE'S DEVILED EGGS

Steps:

• Cut eggs in half.
• Mash yolks with melted better and pepper.
• Add tartar sauce and mustard and mix well.
• Stuff eggs with yolk mixture.
• Sprinkle tops lightly with paprika.
• Chill until ready to serve.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

AUNTIE HINSHAW'S DEVILED EGGS

Steps:

• Boil Eggs. After cooled, peel and cut in in half. Remove yellow yolks and place in bowl. Crush with a fork and then with all other ingredients. Stir and then add mixture back to the egg halfs. Start with 3/4 cup of mayonaise and work up to 1 cup depending on how you like your eggs.