Recipe: Deviled Eggs (multiple recipes) - More egg ideas

Here are some more egg ideas, Tiffany.

Perfect (easy to peel) Hard Boiled Eggs
This method works great every time.

TO HARD-BOIL EGGS:
Bring enough water to cover the eggs by one inch to a boil in a medium saucepan. Using a ladle, gently lower the desired number of eggs into the boiling water. Cook for 9 minutes for a slightly soft center or 10 minutes for a firmer center. (These times are accurate for up to 20 eggs in one pot.)

Immediately remove the eggs from the boiling water (keep the water boiling) and place in a bath of very cold water under a running faucet for 2 minutes.

Gently lower the eggs back into the boiling waater for 10 seconds. Return the eggs to the cold water bath, gently cracking them, for at least 2 minutes. Keeping the eggs in the cold water bath longer is fine, but will cool the inside of the egg.

The first chilling makes the whites shrink from the shells, while plunging the eggs into the boiling water a second time expands the shell and allows it to pull away from the egg.

Peel the eggs under a stream of cold running water or in the cold water bath.

From 3 Bowls: Vegetarian Recipes from an American
Zen Buddhist, by Seppo Ed Farrey and Myochi
Nancy O'Hara, Houghton Mifflin Company, 2000.

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Here are a few generic tips in making deviled eggs. Place yolks in food-storage bag. Add remaining ingredients, except egg white halves, to the bag. Close bag. Knead the bag until everything is well blended & smooth. Push the contents toward the corner. Snip about 1/2-inch off the corner of the bag. Squeezing the bag gently, fill the reserved whites with the yolk mixture. Chill to blend flavors.

OR, place the egg-yolk mixture in a pastry bag with a star tip. Squeeze the deviled eggs into the white halves. Garnish as desired.

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Deviled Eggs with Dijon Mustard, Green Onion, etc.

6 hard-boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
a few leaves of fresh flat-leaf parsley, finely chopped
freshly ground black pepper
salt, to taste
paprika, optional

Halve hard-boiled eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika.

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Deviled Eggs with Cream Cheese

8 eggs, hardboiled
1/2 block cream cheese
salt and pepper to taste

Let cream cheese sit out to soften or place in microwave on defrost for just a minute. Peel and slice hard boiled eggs, scoop out centers. Mix cream cheese with yolks and add salt and pepper to taste.

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Deviled Eggs with Yogurt, Chives, etc.

6 hard-cooked eggs
1/4 cup plain low-fat yogurt
1 teaspoon instant minced onion
1 teaspoon parsley flakes or freeze-dried chives
1 teaspoon lemon juice or dry vermouth
3/4 teaspoon prepared mustard
1/4 teaspoon salt, optional
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
Cut eggs in half lengthwise. Remove yolks and set aside. Mash yolks with fork. Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half.

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Another Deviled Eggs Recipe

6 eggs boiled
2 tsp. prepared mustard
3 tbsp. sour cream
Salt and pepper to taste

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DOUBLE DEVILED EGGS

8 hard cooked eggs, chilled and peeled
1/4 c. mayonnaise
1 tsp. onion juice
1 tsp. yellow prepared mustard
1/2 tsp. A-1 sauce
1 (2 1/4 oz.) can deviled ham
1/8 tsp. pepper
16 sprigs parsley

Cut the eggs in half lengthwise. Place yolks in a bowl and set the whites aside. Mash the egg yolks with a fork until they are the consistency of coarse corn meal. Add the mayonnaise, onion juice, mustard, and A-1 sauce,; mix all well and then add the deviled ham and pepper; mix again. Mound up a portion of the mixture in each of the egg white halves. Refrigerate at least 30 minutes. Place a sprig of parsley in the center of each egg and serve. Serves 8.

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Curried Devil Eggs

8 large hard-boiled eggs
1/3 cup mayonnaise
2 tablespoons minced scallions
1 teaspoon curry powder
Salt
Freshly ground black pepper

Peel the eggs and cut them lengthwise in half. Remove the yolks and place in a small bowl. Mash the yolks until smooth and add the mayonnaise. Mix until a smooth paste forms. Mix in the scallions, curry powder, and salt and pepper to taste. Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Cover and refrigerate for up to 8 hours before serving.

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Mexican Deviled Eggs

6 large hard-boiled eggs, peeled
1/4 C. mayonnaise
1/2 t. ground cumin
1 T. capers, chopped
1 t. prepared mustard
1 to 2 t. minced jalapeno pepper
1/8 t. cayenne pepper
Salt to taste
Chopped cilantro for garnish

Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, jalapeno, cayenne and salt.

Fill the egg whites with the egg yolk mixture, heaping lightly. Garnish with cilantro.

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Tarragon Deviled Eggs

6 hard-cooked eggs, peeled
2 T. chopped shallots or green onions
2 T. chopped fresh tarragon
1/4 C. mayonnaise
1/4 C. sour cream
1 to 2 T. Dijon mustard
1/4 t. garlic powder
Dash of hot red pepper sauce, optional
Salt and black pepper to taste
Paprika, optional

Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves. Add the shallots and tarragon to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, garlic powder, hot red pepper sauce, salt and black pepper. Mix until slightly smooth. Fill the egg whites with the yolk mixture.

If desired, sprinkle the tops with paprika.

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Stuffed Eggs Jalapeno

4 eggs, hard-boiled, peeled, cut in half lengthwise
1/3 C. ripe avocado, mashed
1 T. minced fresh cilantro 1 T. minced green onion
2 t. (or more to taste) minced, seeded jalapeno pepper
2 t. fresh lime juice
1/4 t. kosher salt, or to taste
fresh cilantro leaves for garnish, optional

Carefully remove yolk from the eggs and mash in a bowl with avocado, cilantro, onion, peppers, lime juice and salt. Blend well. Fill the egg whites with the yolk mixture with a little mound on top. Garnish top with cilantro; chill.

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Cajun Deviled Eggs

6 hard-cooked eggs, peeled
2 T. chopped shallots or green onions
2 T. chopped flat-leaf parsley
1/4 C. mayonnaise
1/4 C. sour cream
1 T. creole or stone-ground mustard
2 t. creole seasoning, or more to taste
1/2 t. cayenne pepper, or more to taste
1/4 t. garlic powder
salt and black pepper to taste

Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves.

Add the shallots and parsley to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, creole seasoning, cayenne pepper, garlic powder, salt and black pepper. Mix until slightly smooth. Fill the egg whites with the yolk mixture. If desired, sprinkle the tops with additional creole seasoning.

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Tuna-Stuffed Eggs

4 hard-boiled eggs
1 small can of tuna
1 T. chopped parsley
2 T. capers
1 T. mayonnaise
Pepper and salt
Halve the eggs and mash the yolks with all ingredients until it is a thick paste. Wet your fingers and form paste into a ball to fit back into the egg white.

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Another Deviled Eggs

4 hard-boiled eggs, shelled and sliced in half lengthwise
3 T. mayonnaise
1 t. dijon mustard
1 t. fresh lemon juice
1/2 t. red pepper sauce
1 T. minced parsley or fresh herbs (basil, dill or chives)
Salt and freshly ground pepper, to taste

Remove yolks and place in bowl with mayonnaise, mustard, lemon juice and red pepper sauce. Mash until smooth. Stir in herbs and salt and pepper to taste.

Stuff equal amounts of yolk mixture into hollows of egg whites. Refrigerate eggs until ready to serve. Garnish each egg with a sprig of dill or chopped chives.

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Shrimp Deviled Eggs

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 (4 1/4-ounce) can deveined medium shrimp, rinsed, drained, reserve 12 shrimp
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill*
1/8 teaspoon pepper
2 teaspoons country-style Dijon mustard
1 tablespoon lime juice
1/4 teaspoon hot pepper sauce
Chopped fresh dill

Cut eggs crosswise in half. Remove yolks from egg whites; set egg whites aside. Place cooked egg yolks in medium bowl; mash with fork. Add mayonnaise, shrimp, onions, 1 tablespoon dill, pepper, mustard, lime juice and hot pepper sauce to egg yolks; mix well. Spoon about 1 tablespoon egg yolk mixture into each egg white; garnish with reserved shrimp and sprig of dill. Cover; refrigerate. *Substitute 1 teaspoon dried dill weed.

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DEVILED EGG CASSEROLE

12 hard boiled eggs, peeled
1 lb. mushrooms, sliced and sauteed
1 tsp. salt
1/4 tsp. pepper
1/4 c. grated Cheddar cheese
1 sm. can deviled ham
3 c. white sauce
1 c. buttered crumbs

Cut eggs in half lengthwise. Remove yolks and rub through a sieve or mash thoroughly. To yolks, add deviled ham, a few finely chopped mushrooms, and enough white sauce to hold mixture together. Refill egg whites with yolk mixture. Place egg halves, filled side up, in buttered 13 x 9 inch casserole, and cover with remaining sauce and mushrooms. Add layer of grated cheese and top with buttered crumbs. Bake at 325 degrees about 20 minutes or until heated through and lightly browned.

Good for brunch or "special" breakfast. Ham pieces may be added to sauce for a more hearty breakfast. Serve with fresh fruit and corn bread muffins. Serves 10