Aprils Deviled Eggs Recipes

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in the hot water for 15 minutes. Remove from hot water and chill at least 30 minutes in a bowl of cold water or in the refrigerator, until eggs are cold.
• Prepare egg dye according to package directions in a large metal or glass bowl.
• Gently crack eggs but do not remove shells so that the egg dye can reach the egg whites.
• Place the cracked hard-cooked eggs into the dye, working in batches if necessary, until dye seeps through the cracks and colors the eggs slightly, about 5 minutes per batch.
• Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
• Scoop egg yolks into a bowl and mash with a fork and mix in the mayonnaise and celery; stir green food coloring into the yolk mixture.
• Spoon the yolk mixture into the egg halves; top each egg half with a parsley leaf.

Steps:

• Cut eggs in half lengthwise; remove yolks and mash them with desired combination of seasonings listed. Refill whites of eggs with mixture. Additional combinations: paprika, horseradish, anchovies, parsley, chopped onions, flaked seafood, chopped green olives. or crumbled, crisp bacon.