No Fail Deviled Eggs Recipes

PERFECT DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

NOT-SO-DEVILISH DEVILED EGGS

Steps:

• Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
• Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.

NO YOLK DEVILED EGGS

Steps:

• Slice eggs in half lengthwise;remove yolks and discard (or save for another use).
• Set whites aside.
• Mix potatoes, mayonnaise, mustard, garlic salt, and color.
• Mix well.
• Spoon or pipe onto whites.
• Sprinkle with paprika.
• Chill.

NEVER-FAIL HARD-BOILED EGGS

Steps:

• Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
• Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
• When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

NO FAIL DEVILED EGGS

Steps:

• Place the dried peas or beans on a large plate. Take one whole hardboiled egg and mash with a fork until you can no longer see the white of the egg. Cut the remaining eggs in half, remove the yolk and place into a bowl with the whole egg that was already mashed. Place the halved eggs on top of the dried peas or beans...this will prevent the eggs from sliding around and depending on the color of dried peas/beans creates a beautiful presentation.
• Mash the yolks with the whole egg that was previously mashed. Add the remaining ingredients until you have a smooth consistency.
• Spoon the yolk mixture into the cavity of the halved eggs. Sprinkle with paprika. Serve cold...enjoy!

EASY PEEL NO FAIL HARD COOKED EGGS

Steps:

• Bring the water to a rolling boil - not a simmer.
• Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
• Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
• BOIL - not simmer - the eggs for 6 minutes.
• Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
• Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
• Crack and peel shells, they will slip right off, the whites are tender so be gentle!
• Chill and use as desired.
• To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
• HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.