Cool Recipes For Hot Days Recipe For Deviled

DEVILED EGGS WITH ZIP

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
• Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

HERBED DEVILED EGGS

Steps:

• Prep, boil eggs ahead of time. When the eggs are cool enough to safely handle remove the shell, cut the eggs in half and remove the yolks. Using a small baker's brush you can clean any remaining egg yolk from the egg whites.
• In a food processor add the egg yolks, mayonnaise, the flesh of one (1) avocado, garlic cloves, mixed herbs, EVOO, lemon juice, and sea salt and freshly cracked black peppercorns to taste.
• Pulse until the mixture is smooth.
• Fill the egg white with the egg yolk mixture using a small spoon or a clean pastry frosting bag.
• Cut the cherry tomatoes into half sections, top each portion of deviled egg with half of a cherry tomato.
• Add thinly sliced purple green onion.
• Using a sharp knife peel the remaining avocado and slice off slivers of avocado, place slivers of avocado on top of the deviled eggs with the slices of purple green onion and tomato halves.
• Over the Herb Deviled Eggs, grind some freshly cracked black peppercorns.
• Serve.

SPICY DEVILED EGGS

Steps:

• Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
• While the eggs are boiling, prepare an ice water bath and set aside.
• After 14 minutes, remove the eggs from the water and place in the ice water bath.
• Once the eggs have cooled completely, peel them and slice in half lengthwise.
• Scoop the yolks into a small bowl and place the egg whites on a serving plate.
• To make the filling, add the yolks, mayonnaise, mustard, Sriracha, cayenne, salt and pepper to a bowl.
• Stir everything together until smooth. You can also use a hand blender to make it extra smooth.
• Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a sprinkle cayenne and green onions.

HARISSA DEVILED EGGS

Steps:

• Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
• Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
• Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.

SPECIAL REQUEST DEVILED EGGS

Steps:

• Cover eggs with cold water and bring to a boil.
• Remove from heat and cover 12 minutes.
• Pour off hot water and cover in ice water until cool to touch.
• Peel and slice eggs lengthwise.
• Gently pop out yolk into a bowl.
• Smash yolks with a fork and mix in remaining ingredients.
• Spoon or pipe egg yolk mixture into the egg halves.
• Sprinkle with smoked paprika.

DEVILED EGGS WITH BACON AND HOT SAUCE

Steps:

• Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch.
• Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
• Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
• Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
• Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon.

DEVILED NUTS

Steps:

• Spread pecans in an ungreased roasting pan or 13x9-in. pan. Combine butter and remaining 5 ingredients; pour over pecans, stirring well.
• Bake at 325 for 20 minutes, stirring twice. Drain on paper towels; cool completely. Store in an airtight container.

DEVILED EGG POTATO SALAD RECIPE

Steps:

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.