Cool Recipes Recipezaar Recipe For Deviled

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
• Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
• Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

GRANDPA COOLEY'S ANGRY DEVILED EGGS

Steps:

• Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
• Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
• Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
• Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.

DEVILED EGGS AND THE KITCHEN SINK

Steps:

• To make perfect eggs for deviled eggs, put all eggs in a large pot that has a lid. Cover eggs to one inch above eggs with water. Bring to boil then turn heat off but leave pot on burner for 15 minutes. Set your timer-this step is important for eggs that don't tear when you peel them. While waiting, prepare a large bowl filled 3/4 way with ice and water. When eggs have completed their 15 minutes set, rinse with cool water and place immediately in ice bath until completely cooled. Tap on large end and gently peel and half the long way and place on platter or deviled egg dish. Put yolks in food processor.
• To small bowl, add very finely chopped sweet onion, celery and water chestnuts. These ingredients are important because they add some texture. I wouldn't ever leave them out as the texture is what most people comment on.
• Add all the rest of the ingredients to the egg yolks in the food processor EXCEPT CHOPPED PICKLE, WATER CHESTNUTS AND CELERY) and pulse until well combined, scraping down sides if necessary. Add mixed ingredients to the chopped veggies and mix with a scraper or spoon. Spoon into egg whites. Sprinkle with turmeric and parsley flakes.
• I actually like to serve these immediately because I think some of the flavor is masked by chilling the eggs -- but my husband likes them cold. What do you think?

CHIPS AND DIP DEVILED EGGS

Steps:

• Hard boil, cool and peel eggs.
• Cut eggs in half lengthwise; remove yolks and place in a small bowl; mash with fork.
• Add French onion dip, mustard and crushed potato chips.
• Scoop or pipe yolk mixture into egg halves.
• Garnish with Paprika, if desired.
• Refrigerate until ready to serve.

GRANNY ELDA'S DEVILED EGGS

Steps:

• Hard boil the eggs for 15 minutes in boiling water. Remove water and allow eggs to cool completely before peeling shells. Slice lengthwise and remove yolks into a small bowl. Mash yolks with a fork.
• Add remaining ingredients, blending well. Put mixture into a pastry bag with a large decorative tip and pipe into egg whites. Sprinkle with paprika if desired.
• Refrigerate until ready to serve.

DEVILED POTATO SALAD

Steps:

• Boil the potatoes in water seasoned with some salt, until they're tender.
• Drain the potatoes and let them cool a bit.
• In a medium bowl add the onion, mustard, mayonnaise, paprika and hot sauce.
• Stir to combine, add potatoes and toss to coat.
• Season with salt and pepper to taste.
• Top with the chopped scallions and a sprinkling of paprika.

PERFECT DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

SIMPLY THE BEST DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
• Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
• Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.

PRESSURE-COOKER LIGHT DEVILED EGGS

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Immediately place eggs in a bowl of ice water to cool. Remove shells., Cut eggs lengthwise in half. Remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.