Devilisheggs Recipes

SUNNY'S DEVILISH EGGS

Steps:

• Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
• In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

"DEVILICIOUS" EGGS

Steps:

• In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
• Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
• Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.

DEVILISH EGGS

Steps:

• Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
• Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
• Spoon mixture back into egg halves.
• Mix paprika and chipotle powder.
• Garnish with extra chopped chives and paprika blend.

DEVILISH EGGS

Steps:

• Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
• Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
• Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
• Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

DEVILISH EGGS

Steps:

• Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
• When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
• Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
• Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

DEVILISH EGGS

Steps:

• Cut eggs in half and remove yolks.
• In medium bowl mash yolks and add remaining ingredients. Mix well.
• Spoon mixture into egg white halves.
• Sprinkle with paprika.
• Refrigerate 1 hour or until time to serve.