Tips? deviled eggs......help please..?!
Tips? deviled eggs......help please..?
I need a recipe for these" sinfull" treats, I was talked into making them...I know how to boil them the the rest ---I just dont know,..any tips
Answers:
6 - hard-cooked eggs
1/2 - cup Parmesan cheese
1 - teaspoon horseradish
1/2 - teaspoon salt
1/2 - teaspoon dry mustard
1/4 - teaspoon pepper
3 - tablespoons salad dressing or mayonnaise
1/2 - teaspoon paprika
1/4 - cup black olives, sliced
Directions
Take a knife and cut eggs lengthwise in half.
Next step is to remove yolk and put into a small mixing bowl.
With a fork, mesh egg yolks.
To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise).
Fill egg whites with yolk mixture and you want to have the mixture heaping.
Garnish with paprika and add the olives to the top
Easy Deviled Eggs
Makes: 2 doz. deviled eggs or 24 servings, 1 deviled egg each
12 hard-cooked eggs
1/4 cup Mayo
1/4 cup Dijon Mustard
1/4 tsp. paprika
PEEL eggs; cut in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
ADD mayo and mustard; mix well. Spoon evenly into egg whites; sprinkle evenly with paprika.
SERVE immediately. Or, cover and refrigerate until ready to serve.
I never measure anything, but I take the yolks and put them in a mixing bowl and add a couple tsp miracle whip a squirt of mustard, a diced up sweet gherkin pickle and some seasoning salt and mixing it all together until smooth and then scoop it into the empty egg halves. I sprinkle the top with paprika.
okay, when they are boiled, peel them.
okay, that does not help.
okay, maybe you can stir pickle relish into the egg yolk, noo.
crack both ends and then peel them.
cut all aggs down center, pop out the yolks in a bowl and mash em' up, add mayonaise unitl it becomes a thick yellow cremy paste ( add salt pepper and some dill relish to taste), fill the egg white halves with the paste and garnish with a dash of paprika on each.....yum yum....ol' country style
After boiling the eggs, peel them, split in half and scoop out the hard yolk, mix it with a little mayonaise or sour cream, mustard and salt and pepper to taste, tehn refill yolks in the eggs and decorate with parsley, cellery greens, pimento, caviar, bacon bits or anything else you can think of that fits.
cut the eggs in 1/2 long wise, scoop the yellow out, mash it up, add mustard, mayo and a little sugar (all in small amounts at a time)... cant give exact amounts depends on how many eggs youre making and I just guess anyway. but use more mustard then mayo - keeps it nice and yellow. anyway mix all up taste test to see if its to your liking, add whatever accordingly. then fill the whites and sprinkle with paprika. if you have a frosting bag with the cute little cake decorating tips you can make em look fancy. good luck
All you do is cut them in half, take out the yoke part and put them in a bowl. Then after you have all your yokes in a bowl, mush them with a little mayo and mustard. Start with just a dab of each, then add more to taste. After that you just spoon the mix back into the eggs and then lightly dust with paprika. Good luck!
6 hard-cooked eggs, peeled and cut lengthwise
? cup Light Mayonnaise or Salad Dressing
? teaspoon dry ground mustard
? teaspoon white vinegar
1/8 teaspoon salt
? teaspoon ground black pepper
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refridgerate for up to one day before serving.
Filling the eggs :
1.) The Spoon Technique - You can fill each egg white with a spoonful of filling. Using two spoons, fill the first and then shovel off the filling into the shell with the second spoon.
OR
2.) The Pastry Bag - You can use a pastry bag to fill the egg shells, as you see above. This gives you more precision to get the filling in the white and you can make some fancy designs depending on the nozzle you choose. Below I am using a Wilton Cake Decorator with the #32 tip.
OR
3) The Baggie Technique - Very Popular! If you don't have a pastry bag, a great substitute is a plastic ziploc bag. I use a freezer bag because the plastic is thicker, but in a pinch, a sandwich bag will do. Just don't squeeze too hard or you'll blow out a bag seam! Fill the baggie with filling and (once full) snip a small corner of the bag away to create the "pastry tip". This allows you to aim into the center of the shell and benefit from the precision offered by using a pastry bag.
Good luck!!
Easy.
Boil eggs for about 15 minutes.
After, place eggs under cool water.
After they have cooled roll them in hand against side of sink. They will peel easier. Take off outer shells.
After shelling, cut eggs in half.
Scoop out yoke.
Place yokes in bowl.
Place halves on tray.
For yokes:
Mash with fork in bowl.
Add mayo/miracle whip in small amounts till creamy.
Spoon into egg halves.
Sprinkle with Paprika.
Serve chilled.
mix thoroughly: (all quantities "to taste")
- mayo
- finely diced dill pickle
- yellow mustard
- salt
- pepper
- finely chopped dill or capers (optional)
- hard boiled egg yolks
- dash pickle juice or caper juice if required
fill egg halves
sprinkle with paprika
optionally, put a caper or small sprig of dill on top of each.
I gotta remind you that recipes are a matter of taste.I like mine with a little zing, and still taste the egg.I make them like my grandma did,and never really measure anything.I add to the hard boiled yolks in this order(easier to add or cover)salt,pepper,poultry seasoning or sage,celery salt,paprika,cider vinegar,smidge of mayo and mustard.My secret spice..dill,it really adds flavor.
after boilibg them you need to peel them this is easier if done in a pan of cold water that way u dont tear up the egg. then seperate the yolks from the whites put them in a small bowl and mix with hellmans. u can add horse radish sauce or relish if u like i dont but i know people who do then mix it all up fill the egg whites with the mixture then sprinkle paparika on top and chill
Simple is usually better when it comes to the filling. A little mayo with plain yellow mustard. Don't forget a dash or two of salt to help bring out the flavor.
My trick is not really in the flavoring, but on the presentation. Everyone has different tastes, so if you stick to them being simple in flavor, guests can add a dash of Tabasco or other flavors if they want. For the best prestation, use a pasty piping bag with large to medium size tip. Stuff the bag with the mix and pipe it into the egg havles. Dash on a sprinkle of paprika and they are ready to serve.
Buy "wowing" them with the presentation, you will already be ahead even before they take a bite.
I find that chilling them in the fridge is best as well.