Devilishly Good Deviled Eggs
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These eggs, inspired by the ones served at The Spotted Pig in New York, are punchy and light, just like a bar snack should be. The video shows a half batch of the recipe.
Note: For the best results, use really really good olive oil. I like overstuffing the eggs, which leaves you with a few extra whites. Just eat'em (or feed them to the dog). Older eggs (a couple weeks old) will peel more easily than very fresh eggs.
INGREDIENTS
1 dozen large eggs, not too fresh
2 tablespoons mayonnaise, preferably home made
1 tablespoon dijon mustard
Up to 1 tablespoon white wine vinegar
1/2 teaspoon Frank's Red Hot sauce
1/4 cup extra virgin olive oil (see note)
Kosher salt
Freshly ground black pepper
3 tablespoons thinly sliced chives
Crushed red pepper or hot paprika
Crunchy sea salt (like Maldon)
DIRECTIONS
1. Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
2. Place all of the yolks in the bowl of a food processor. Select 16 of the best looking egg white halves and set aside. Reserve the remaining 8 for another use. Add mayonnaise, mustard, half of vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
3. mWith machine running, slowly drizzle in 2 tablespoons of olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before filling and serving.
4. Cut off corner of zipperlock bag and pipe filling mixture into egg whites, overstuffing each hole. Drizzle with remaining olive oil, sprinkle with black pepper, chives, crushed red pepper, and sea salt. Serve immediately.
Devilishly Delicious Deviled Eggs with Shrimp Patties Recipe Tutorial
Join us in the kitchen as we unveil the secrets to making the perfect deviled eggs. These little bites of heaven are a classic appetizer that's perfect for any occasion. In this step-by-step tutorial, we'll walk you through the entire process, from boiling the eggs to creating a devilishly creamy and flavorful filling that will leave your guests craving for more. Whether you're a beginner or an experienced cook, this recipe is easy to follow and guarantees a crowd-pleaser. Get ready to impress your friends and family with our devilishly delicious deviled eggs!
Full detailed recipe on the link below:
Top 10 Devilishly Delicious Deviled Eggs
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Top 10 Devilishly Delicious Deviled Eggs
Devilishly Hot-Russian-Mustard Deviled Eggs
Beet Pickled Devilish Eggs Recipe
Ingredients
2 serrano peppers, divided
3 cups water
1 cup white vinegar
1 ½ cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
2 tbsp. whole black peppercorns
1 tablespoonkosher salt
12 large hard-boiled eggs, peeled2
tbsp.mayonnaise
1 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
1 tbsp. Sriracha sauce
Cilantro and pepper flakes
Instructions
Cut 1 of the serrano peppers in halves, retaining the seeds.
Place the pepper in a large saucepan with water, vinegar, sugar, beets, garlic, peppercorns, and salt. Bring to a boil over high heat, reduce the heat to low. Simmer until the beets are tender, about 20 minutes.
Remove from heat and cool.
Add the eggs to the beet liquid and refrigerate for at least 6 hours.Remove the eggs from the liquid, cut into halves lengthwise and remove the yolks. Add the mayonnaise, olive oil, mustard, and Sriracha to the yolks.Mix and mash to combine thoroughly. Fill the whites with the yolk mixture.Slice the remaining serrano pepper into rounds.Top with pepper flakes and cilantro
Devilish Deviled Eggs - Eat More Work Less
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Full recipe at:
Deviled eggs are a simple and easy recipe to make. Making appearances on kitchen tables across the world this is a classic take on
the recipe. Small and subtle flavors without a ton of spice. These eggs get the name from the term 'deviled' referring to the yolks being mixed with mustard and pepper. Tasty, fast and a wonderful palette cleanse with any appetizer or party dishes.