Charred Leek Deviled Eggs Recipes

KATIE'S DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil. 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 the eggs are cool enough to handle, remove the shells.
• 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. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

STRAIGHT UP DEVILED EGGS

Steps:

• Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.
• Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
• Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

CHARRED LEEK DEVILED EGGS

Steps:

• Quick pickled onions: Combine mustard and coriander seeds, peppercorns, dried chili, sugar, water, vinegar, garlic, and thyme in a small saucepan and bring to a boil. Place onions and sliced beet into a lidded container for pickling. When the liquid comes to a boil, pour into the jar, and let rest for 1 hour, uncovered. (If not using right away, cool completely, then cover and refrigerate up to 2 weeks.) Makes about 2 cups.
• Leek filling, part 1: Meanwhile, char the leeks by placing directly over the flame of a burner (or a gas grill) for 2-3 minutes. When the outer layer is mostly blackened, roughly chop the leeks and place into a food processor.
• Eggs, part 1: Bring water to a boil in a medium pot. Add the vinegar. Using a spider strainer or slotted spoon gently add the eggs, a few at a time, then set a timer for 7½ minutes. Meanwhile, prepare an ice bath-with more ice than water-to cool the eggs when they're done.
• Leek filling, part 2: While the eggs are cooking, add mustard, crème fraîche, olive oil, salt, and pepper to the food processor and pulse with the charred leeks. Set aside.
• Eggs, part 2: At 7½ minutes, remove eggs from boiling water with a spider strainer or slotted spoon and gently place in ice bath. Stir to cool evenly. Peel the eggs into the ice bath-the water will help you get the shell off. Slice the eggs in half lengthwise, then scoop out the yolks, add them to the food processor, and pulse to combine with the leek filling.
• Assembly: Place the leek filling into a piping bag (or Ziploc bag with a cut corner) and pipe about 1 tablespoon into each egg half. Garnish with several slices of pickled onions and dazzle your guests.