Deviled Eggs Ala Spotted Pig Recipes

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PICNIC DEVILED EGGS



Picnic Deviled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 12 halves

Number Of Ingredients 9

6 hard-cooked large eggs, peeled
3 tablespoons mayonnaise
1/8 teaspoon Worcestershire sauce
2 tablespoons minced celery
1 tablespoon minced dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
Dash of hot sauce
Paprika

Steps:

  • Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
  • Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 63 calorie, Fat 5 grams, SaturatedFat 1 grams, Carbohydrate 0.4 grams

DEVILED EGGS A'LA SPOTTED PIG



DEVILED EGGS A'LA SPOTTED PIG image

Categories     Egg     Appetizer     Quick & Easy

Number Of Ingredients 9

12 large eggs
2 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon malt vinegar
Maldon sea salt
Peperoncino red chili flakes, pulsed in a spice grinder into approximate 1/16th-inch pieces.
3 tablespoons thinly sliced chives

Steps:

  • 1. Place eggs in single layer in medium saucepan. Cover with 1 1⁄2 quarts cold water. Place over high heat, bring to a simmer, shut off heat, and wait for at least ten minutes. Drain eggs, and peel under cool running water. With thin knife, carefully slice eggs in half. 2. Place egg yolks in bowl of food processor. Add olive oil, mayonnaise, mustard, and both vinegars and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt. 3. Transfer mixture to pastry bag fitted with plain tip or to plastic zipper-lock bag with corner cut off. 4. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into them by starting outside the indentation, completely filling the indentation, and overflowing the other side of it, leaving a curled "tail" at the end. 5. Sprinkle eggs with Maldon salt, Peperoncino, and chives. Drizzle with olive oil, and serve.

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