Dales Deviled Eggs Recipes

DAVE'S WORLD FAMOUS DEVILED EGGS

Steps:

• Hard boil eggs.
• Slice in half lengthwise.
• Separate yolks from whites.
• Mash yolks; mix with mayonnaise and 3 dashes of Durkee's Red Hot (or similar like Texas Pete; do not use Tabasco).
• Mince green onion and mix with yolk mixture.
• Spoon into egg white hollows.
• Sprinkle Sweet Paprika over eggs (or try smoked paprika).
• Refrigerate!
• Enjoy.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

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.

DALE'S PEPPY DEVILED EGGS

Steps:

• Once eggs have cooled, slice in half and place yolks in a medium bowl.
• Using a fork, smash yolks until no lumps remain.
• Add mayonnaise, mustard, relish, and horseradish.
• Mix well, adjusting ingredients to taste.
• Add salt and pepper if necessary.
• Spoon mixture into eggs.
• (Or, for a fancier presentation, spoon mixture into pastry bag and pipe into eggs) Garnish with paprika or olive slices.
• Serve immediately or chill for later!

THE DEVIL'S OWN DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

DEVILED EGGS

Steps:

• Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
• Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
• If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with 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.

DALE'S RED PICKLED EGGS

Steps:

• In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
• In a larger glass bowl, place peeled eggs and beets.
• Pour dressing over eggs.
• Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
• To serve, cut eggs into halves or quarters.

DALES DEVILED EGGS

Steps:

• Place eggs one layer deep in a large pan.
• Cover with hot water by 1".
• Bring water to a gentle boil, lower heat and gently boil for 15 minutes.
• Remove from heat and place pot under cold running water, as soon as eggs are cool enough to handle peel them under cold water.
• Place on a paper towel to dry.
• Cut eggs in half, put yolks into a medium bowl, place whites on a prepared tray.
• Refrigerate whites.
• Chop yolks with a pastry cutter, food processor or mash with a fork.
• Add remaining ingredients, whisk thoroughly, adjust seasonings (the list will yield a pretty mild batch).
• Add more mayo if a creamier texture is desired.
• Pipe filling into whites, sprinkle more salt and paprika and serve.