Deviled Egg Baskets Recipes

Steps:

• Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks; set whites aside. In a small bowl, mash yolks. Add mayonnaise, relish, mustard, salt and pepper; mix well. Stuff or pipe into egg whites., Top with sprouts. Tuck the ends of a chive into each egg, forming a handle. Refrigerate until serving. Just before serving, garnish with sunflower kernels.

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Steps:

• Make crosswise cut about 1/3 down from top narrow end of each egg to cut egg into 2 pieces. Cut thin slice off large bottom rounded end of each egg so egg sits level when placed on plate.
• Remove egg yolks; place in small bowl.
• Chop whites from top thirds of eggs along with the thin trimmed egg white slices into fine pieces. Add to egg yolks along with cream cheese spread and dressing; mix well.
• Spoon 1 Tbsp. egg yolk mixture into each hollowed-out egg white piece. Refrigerate remaining egg yolk mixture for another use. (See tip.)
• Insert both ends of each chive piece into egg yolk mixture in each egg to resemble handle on a basket.
• Press dill pieces around edges of egg yolk mixture; sprinkle with paprika.