The Devil Went Down To Georgia Deviled Eggs Recipes

THE DEVIL WENT DOWN TO GEORGIA DEVILED EGGS

Steps:

• Place salsa in a fine-mesh strainer over a bowl to drain well, pressing gently with the back of a spoon to remove excess liquid.
• In a bowl, combine the mashed yolks, mayonnaise, and mustard; stir in the drained salsa, jam, and habanero powder; season to taste with salt and pepper.
• Fill the whites evenly with the mixture; chill a few hours, then serve.

THE DEVIL'S OWN DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

THE DEVIL'S FAVORITE DEVILED EGGS

Steps:

• Peel eggs and halve; scoop out yolks; place yolks in bowl and mash with fork.
• To yolks add mayonnaise, habanero sauce, salt, mustard, and chopped pickled habaneros (red pickled jalapenos are an ok substitute if you find habaneros too hot), mixing all together well.
• Using pastry bag fitted with large tip, or plastic bag with corner snipped out, pipe filling contents into hollowed-out egg whites.
• Sprinkle tops of filling with a generous amount of cayenne pepper.
• Don't even think about paprika.

LITTLE DEVIL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add dressing, pickles and hot sauce; mix well.
• Spoon yolk mixture into resealable plastic bag. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves. Sprinkle with paprika.
• Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.

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!