Elegant De Viled Eggs Recipes

ELEGANT DEVILED EGGS

Steps:

• Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well.
• Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.

ELEGANT EGGS

Steps:

• Break eggs into large mixing bowl and beat slightly.
• Add the milk, cheese, croutons, onion, and mustard and let sit overnight.
• Fry the bacon and break up into bite-sized pieces.
• Slice green pepper and tomato.
• Pour egg mixture into a large greased baking dish.
• Top with bacon and tomato slices.
• Bake covered at 375 for 55 minutes.
• Make the sauce for the eggs by combining the 2 cans of soup and 1/2 c milk. Heat and serve over eggs.

LUXE TRUFFLE DEVILED EGGS

Steps:

• Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
• With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
• Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
• Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

CLASSIC SAVORY DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.