Deviled Eggs are a delicous treat at time. Many
cooks prepare them for get-togethers, picnics, and potlucks, but they are also
wonderful addition to your family dinner, and a great to use up those extra
Easter eggs the kids hunted for!
Below I have compiled five different
deviled egg recipes, along with the directions for cooking the perfect hard
boiled egg. You will find that deviled eggs are simple to make and extremely
versatile.
How To Cook Perfect
Hard Boiled Eggs
Place a desired
amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the
water level is approximately one inch above the eggs.
Keeping the
saucepan uncovered, heat the eggs and water over high heat until the water boils
rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs
to stand for 18 - 20 minutes. Immediately pour the hot water from the
saucepan,and run cool water over the eggs until the are cool enough to handle.
Drain.
To Peel Your Hard Boiled
Eggs
With a hard boiled egg that has
been cooled, tap each end of the egg lightly on kitchen counter to crackle the
shell. Roll the egg between your hands or on your kitchen counter to loosen the
shell, then peel under gently running cold water. Use your peeled hard
cookedeggs in any of the recipes below.
Cut eggs lengthwise in half. Slip out yolks
and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites
with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24
hours.
Crunchy Garden Vegetable
Deviled Eggs
6 hard-cooked eggs --
peeled 3 tablespoons fat-free mayonnaise or salad dressing 1 tablespoon
finely chopped red bell pepper 1 tablespoon finely chopped green onion 1
teaspoon mustard 1/4 teaspoon salt
Cut eggs lengthwise in half. Slip
out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites
with egg yolk mixture, heaping slightly.
Breakfast Deviled Eggs
12
hard-cooked eggs, peeled 1/2 cup fat free plain yogurt 1/4 teaspoon
salt 1/8 teaspoon pepper 1/3 cup cooked, crumbled bacon 1/4 cup parsley
-- chopped
Cut in eggs in half lengthwise. Mash yellow yolk and mix with
yogurt, salt and pepper. Pipe yellow mixture back into shells. Garnish with
cooked, crumbled bacon and chopped parsley. Refrigerate until ready to
serve.
Spicy Deviled
Eggs
12 hard-cooked eggs 2/3 cup
mayonnaise OR 2/3 cup salad dressing 1/3 cup finely shredded smoked
Cheddar cheese 1 teaspoon lemon juice 1/4 teaspoon seasoned salt 1/4
teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) Pimiento
strips
Shell eggs; cut in half. Remove yolks; set whites aside. Mash
yolks well in medium bowl; beat in all remaining ingredients except pimiento
strips until fluffy. Using a pastry bag, pipe yolk mixture back into whites.
Cover and chill. Before serving, garnish eggs with two strips of pimiento
criss-crossed atop.
Cut
eggs in half lengthwise and carefully remove yolks. Set white aside. Mash yolks
and mix with remaining ingredients, except phyllo dough and egg white. Fill
cooked egg whites with mixture; cover and chill. Cut each filled half egg in
half lengthwise to make 24 pieces.
Working quickly, fold 1 sheet of
phyllo dough into quarters; cut in half. Place one deviled egg piece at one end.
Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg.
Twist ends to close. Keep dough and wrapped eggs covered with plastic or a damp
cloth as you work. Deep fry 2 wrapped eggs at a time for 2 minutes.
About The Author: Brandie is a freelance writing mother of three
children. She is also the editor of the HomeMade Living ezine, and other
services for parents and stay-at-home mothers. To find out more about Brandie's
creations, visit: http://www.bmvcreations.com
