Deviled Eggs And The Kitchen Sink Recipes

KATIE'S DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil. 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 the eggs are cool enough to handle, remove the shells.
• 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. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and 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.

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?

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.

"KITCHEN SINK" EGG BAKE

Steps:

• Preheat oven to 325°.
• Thaw spinach, and squeeze out as MUCH moisture as possible.
• Beat the eggs in medium bowl.
• Stir in the cottage cheese, grated cheese, spinach and seasonings; stir until mixed thoroughly.
• (Note: Seasoning depends on choice of cheese& meat. E. g. for Swiss w ham or chicken, use 1/4 tsp. nutmeg; for cheddar or jack w/ anything, use cumin, oregano and chili powder, or Italian seasoning.) Lightly spray glass 13x9 pan w/ olive oil or PAM.
• Distribute meat/chicken/ham (whatever1) evenly over bottom of pan.
• Pour cottage cheese mixture over meat; push w/ spatula to distribute evenly.
• Top with extra grated cheese if desired.
• Sprinkle top w/ toasted wheat germ.
• Bake 45-50 minutes, until set and slightly brown at edges.
• Let sit a few minutes out of oven before serving.
• Serve hot or at room temperature.