The Ravenous Pigs Deviled Eggs Recipes

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THE RAVENOUS PIG'S DEVILED EGGS



The Ravenous Pig's Deviled Eggs image

The Ravenous Pig is a local eatery (gastropub) that has almost a cult following. This is their deviled egg recipe, a great way to use up those leftover Easter eggs...yet to try; posted for nutritional info and also so I won't lose it among those random recipe clippings! It contains lemon juice and vinegar and uses kosher salt and grey salt (a moist unrefined sea salt usually found on the coastal areas of France, available in gourmet stores and larger supermarkets) to enhance the flavors.

Provided by Epi Curious

Categories     < 15 Mins

Time 15m

Yield 60 eggs, 20 serving(s)

Number Of Ingredients 11

30 eggs, peeled, hard-boiled, halved and yolks removed
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Tabasco sauce
1 teaspoon smoked paprika
1 tablespoon distilled vinegar
1 lemon, juice of
1 cup mayonnaise
2 tablespoons Dijon mustard
grey salt, smoked paprika and freshly chopped chives to garnish
cornichon, for serving (optional)

Steps:

  • Mash yolks with salt, pepper, Tabasco, smoked paprika, vinegar, lemon juice, mayonnaise and mustard.
  • Pipe or spoon mixture into egg white halves. Garnish with grey salt, smoked paprika and chives. Serve with cornichons on the side.

Nutrition Facts : Calories 158.3, Fat 11.4, SaturatedFat 2.9, Cholesterol 320.3, Sodium 555.8, Carbohydrate 3.8, Fiber 0.1, Sugar 1.4, Protein 9.6

LEMON CAPER DEVILED EGGS



Lemon Caper Deviled Eggs image

I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 10

12 large eggs
1 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons capers, rinsed and drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small clove garlic, grated
Zest of 1 lemon
Paprika, for garnish
Chopped parsley, for garnish

Steps:

  • Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
  • Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

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