Webo Yena Deviled Eggs Recipes

WEBO YENA (DEVILED EGGS)

Webo Yena (Deviled Eggs) image

Make and share this Webo Yena (Deviled Eggs) recipe from Food.com.

Provided by Studentchef

Categories Breakfast

Time 17m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1/2 dozen egg
mayonnaise
mustard
black pepper
1 pinch salt
Worcestershire sauce
parsley or sliced olive, for garnishment

Steps:

Place 6 eggs upside-down (smallest tip down) in the fridge for at least 6 hours this is to center the egg yolk.
Then boil the eggs for at least 12 minutes or until hard boiled. Remove the shells and slice the eggs in half beginning at the smallest tip.
Now separate the yolks from the whites; set the eggwhite halves aside on a serving plate and place the yolks in a bow.
Mash the yolks, smoothing all lumps while adding the following ingredients: plenty of Mayonnaise, a pinch of salt, then black pepper, mustard, and Worcestershire sauce to taste.
Combine the last ingredients carefully without making the mix too salty.
When ready insert the yellow purée in a piping bag, and fill the eggwhite halves.
Garnish with parsley or a sliced olive.

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

Ingredients

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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