Heavenly Deviled Eggs Recipes

HEAVENLY DEVILED EGGS

Steps:

• Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
• Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!

EGGS IN HEAVEN

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

DEVILED EGGS - ALSO KNOWN AS OBLONG HEAVEN

Steps:

• Shell the eggs, cut them in half lengthwise, and remove the yolks carefully. (We don't want messy broken whites, do we?) Put the yolks in a bowl and mash with a fork. Add all the remaining ingredients (except the chives) to the yolks and mix well. Place a dollop of the yolk mixture in the indentation in each of the egg white halves and garnish with chopped chives.
• Here's a hint: Cut your chives up with scissors instead of a knife. The process will go much more quickly.
• Getting those hard-boiled eggs out of the shell can be quite a chore. I've found that the best way begins with the cooking. Boil your eggs for exactly ten minutes, then transfer them to a bowl of cold water immediately and leave them there for at least another ten minutes. This will stop the cooking of the eggs and ensure the easy removal of the shells. Once your eggs have cooled, take one and crack the shell, starting at the large end, where the little pocket of air usually is, and continue all the way around. Then, under running water, find or make a small tear in the membrane beneath the shell and let the water run between the membrane and the egg. The water will do most of the work for you and the egg will practically peel itself!