Lyndas Deviled Eggs Recipes

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LYNDA'S DEVILED EGGS



Lynda's Deviled Eggs image

My deviled eggs are the result of fine-tuning and experimenting through the years. I especially like the spices (turmeric, dill weed) used in this recipe.

Provided by Lynda Markwell

Categories     Potluck

Time 25m

Yield 12-14 stuffed eggs, 6 serving(s)

Number Of Ingredients 11

8 eggs, hard-boiled
4 -6 sweet gherkins, diced
1 red onion, minced
1 -2 diced egg white
1 teaspoon turmeric
1 teaspoon dill weed
salt and pepper, to taste
2 teaspoons paprika
mayonnaise
prepared mustard or Dijon mustard
3 teaspoons pickle juice

Steps:

  • Slice eggs lengthwise, slipping yolks into a separate bowl.
  • (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
  • Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
  • This helps avoid those lumps of unmixed yolk you sometimes find.
  • Add gherkins and juice.
  • Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
  • (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
  • Taste.
  • Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
  • Scoop into egg white halves, top with paprika, chill before serving.

RICH DEVILED EGGS



Rich Deviled Eggs image

When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.

Provided by Shira Bocar

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

6 large eggs
1/4 cup mayonnaise
1 tablespoon softened unsalted butter
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
Ground paprika, for sprinkling

Steps:

  • Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
  • Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

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