Pastel Deviled Eggs Spicy Too Recipes

EASTER SPICY DEVILED EGGS

Steps:

• Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
• Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.

SPICY DEVILED EGGS

Steps:

• Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

PASTEL DEVILED EGGS, SPICY TOO!!

Steps:

• 1. Peel and halve the eggs and scoop out the yolks and set aside.
• 2. Place the halves of eggs into bowls with water and about 5 drops of food coloring. Make sure the water covers the eggs completely. The more coloring you put, the darker the eggs.
• 3. I let the eggs sit in the water over night. I feel they retain the color much better after long hours in the food colored water. If not, you need at least 3 hours to let the color get into the egg.
• 4. Add the mayonnaise, celery salt, black pepper, garlic and mustard to the egg yolks and mash well.
• 5. When ready to assemble the eggs, take them out of the water and dry them off. Then stuff the yolks back in the egg. (I use a piping bag to look pretty.)
• 6. OPTIONAL: I will then dip a fork into buffalo sauce and drizzle on to half of the eggs. I love spicy food and this really puts it over the top!
• 7. Let the deviled eggs chill for at least 1/2 an hour. They should be ready to eat and enjoy!!