Deviled Eggs With A Zip Recipes

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.

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.

PULL-APART DEVILED EGGS

Steps:

• Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs and halve each lengthwise. Remove the yolks from 36 of the egg white halves and transfer the yolks to a food processor. Add the pimentos, Cheddar, half of the cream cheese, 1/2 cup of the mayonnaise, a pinch of salt and a couple dashes of hot sauce. Process until the mixture is smooth and light. Season to taste with additional salt and hot sauce if desired. Transfer the pimento cheese filling to a large resealable plastic bag and refrigerate while you make the second filling.
• Remove the yolks from the remaining 12 egg white halves and transfer to the cleaned food processor. Add the parsley, lemon zest, scallions, a pinch of salt, the remaining cream cheese and remaining 1/4 cup mayonnaise. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a second large resealable plastic bag and refrigerate while you arrange the egg whites.
• Lay a large wooden cutting board (at least 22 inches by 16 inches) in front of you with one of the shorter sides facing toward you. Place 1 egg white (pointed-side up) on the bottom of the board. Arrange 2 egg whites (pointed-side down) directly above the first with the points nestling the point of the first egg, so that there is very little space between the eggs. Continue arranging the eggs in this manner to form 8 rows, working upward and alternating eggs pointed up and pointed down to form the carrot, adding 1 egg to each row (36 egg white halves total).
• Arrange the remaining 12 egg white halves in 3 separate lines at the top of the carrot (4 egg white halves per line). The lines should be slightly angled, so they resemble carrot tops.
• Cut a 1/2-inch-wide opening in one corner of the bag with the pimento cheese filling. Fill the 36 egg white halves that make up the carrot with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Cut a 1/2-inch-wide opening in one corner of the bag with the herb filling. Fill the 12 egg white halves that make up the carrot tops with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Use the tip of the offset spatula to make 4 curved lines in the pimento cheese filling (to mimic the creases found on real carrots). Sprinkle the inside of the lines with paprika. Serve immediately.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

UPRIGHT DEVILED EGGS

Steps:

• Put the eggs in a pot and cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel the eggs. Cut off the top third of each egg and scoop out the yolks into a medium bowl.
• Mash the yolks with a fork. Add the mayonnaise, mustard, chives, hot sauce and paprika and mix until well blended. Taste and season with salt and pepper.
• Transfer the yolk mixture to a piping bag and pipe back into the whites. Serve immediately or cover and refrigerate until ready to serve.

EASY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

EASY DEVILED EGGS

Steps:

• Cut eggs lengthwise into halves.
• Slip out yolks and mash well with a fork.
• Mix in remaining ingredients.
• Fill whites with yolk mixture, heaping it up lightly.

DEVILED EGGS

Steps:

• Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool in ice water.
• Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.
• Refill each egg half with the yolk mixture and sprinkle with paprika.

CLASSIC DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!

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.

EVERYTHING 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, and peel.
• Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
• Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.