Emerils Devilish Eggs Recipes

EMERIL"S DEVILISH EGGS

Steps:

• Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
• Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

EMERILIZED EGGS BENEDICT

Steps:

• Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.
• Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.
• In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.
• In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.
• To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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.

DEVILISH EGGS

Steps:

• Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
• Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
• Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
• Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.