Devilishly Delicious Eggs Recipes

DEVILISHLY DELICIOUS EGGS

Steps:

• Cut eggs lengthwise in half. Place yolks in small bowl; mix with mayo.
• Spoon into resealable plastic bag. Cut off corner from bottom of bag; pipe filling into egg white halves.
• Top with carrots.

"DEVILICIOUS" EGGS

Steps:

• In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. While eggs stand, cut assorted herbs and vegetables for decorating. Drain eggs; immediately place in cold water with ice cubes, or run cold water over eggs until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
• Cut each egg lengthwise in half. Slip out yolks into small bowl; mash with fork.
• Stir mayonnaise and mustard into yolks. Fill whites with egg yolk mixture, heaping it lightly.
• Sprinkle with paprika, and garnish with desired herbs and vegetables to make faces. Cover loosely, and refrigerate up to 24 hours.

DI'S DELICIOUS DELUXE DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
• Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

DELICIOUSLY DEVILISH EGGS

Steps:

• Slice eggs lengthwise and scoop out yolks.
• Place yolks and remaining ingredients in a food processor or blender and process until smooth and blended.
• Place mixture in a pastry bag and pipe into the egg white halves.

DEVILED EGGS - DEVILISHLY DELICIOUS

Steps:

• Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
• The night before cooking the eggs, store them on their side in their container to centre the yolks.
• Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
• Over high heat, heat water & eggs until just fully boiling.
• Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
• Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
• Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
• Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
• Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.