Blue Devils Deviled Eggs Recipes

Steps:

• 1. Combine the thoroughly mashed yolks with the mayonnaise and mustard. Add the blue cheese and mash well into the mixture with a spoon. Taste, then season with salt and pepper.
• 2. Fill the whites evenly with the mixture and garnish each egg half with the bacon bits.
• 3. 7/6/13 --- Made these for our 4th of July BBQ cookout and they disappeared quickly. Such yummy eggs! Oh, and we used a really yummy blue cheese too. I will get the name and add here.

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
• Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
• Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended., Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery.

Steps:

• Place the eggs in a saucepan, cover with cold water, and bring to a boil over high heat.
• Reduce the heat, and simmer for exactly 9 minutes.
• Pour off most of the water and immediately run cold water over the eggs.
• Crack the eggshells, roll each egg between your palms and peel under running water.
• Cut a small sliver off both ends of each egg (so they'll sit without wobbling) and halve them crosswise, forming round cups.
• Remove the yolks, and mix with the mayonnaise through curry powder with a rubber spatula until smooth.
• Season to taste with salt and pepper.
• Mound the yolk mixture into the egg whites.
• (For fancier eggs, spoon the yolk mixture into a pastry bag with a star tip, and pipe the mixture into the egg whites to form rosettes).
• Refrigerate until served.

Steps:

• Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
• Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
• Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
• Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
• Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

Steps:

• 1. Place eggs in a Dutch oven and cover with cold water. Add about a tablespoon of baking soda in with the eggs. (It helps the eggs peel better.)
• 2. Turn on heat under pan and watch until water comes to a boil. Turn off the heat. Set timer for 10 minutes. After 10 minutes, take eggs off of stove, pour water into sink and run cold water over the eggs. Peel eggs as soon as they are cool enough to the touch.
• 3. Slice peeled eggs lengthwise and scoop yolks into a medium bowl. Mash yolks with a fork until no lumps remain.
• 4. Add all of the next ingredients.
• 5. Mix well. Take a large Ziploc bag, fold the sides down and remove the mixture to a corner of the bag.
• 6. Cut a small opening in that corner of the bag and use as a piping tool to fill eggs.
• 7. NOTE: Make these the day before you need them as they taste even better after being in the fridge overnight.