Deviled Egg Boats Recipes

MEXICAN SLOWBOATS (DEVILED EGGS)

Steps:

• Boil the eggs, peel, and cut in half lengthwise.
• Remove the yolk, put in bowl with all the other ingredients.
• Using a fork, mash the yolks into the other ingredients.
• Spoon back into the hollowed out eggs.
• Sprinkle with remaining cilantro or parsley.
• Refrigerate.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

DEVILED EGG BOATS

Steps:

• Peel the eggs; slice each one in half to make boats.
• Place the yolks in a medium-sized bowl and mash them with a fork.
• Add the mustard and the vinegar.
• Add the mayonnaise, stirring until the consistency is smooth but not soupy.
• Next, make the sails. To do this, cut each pepper into 1-inch-wide strips, then cut the strips into 1-inch squares and slice each square in half diagonally.
• Fill the egg-white halves with the yolk mixture.
• Stick the sail upright into the filling and sprinkle with paprika.
• Makes two dozen.