Mccormicks Delicious Deviled Eggs Recipes

Steps:

• 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
• 3. Refrigerate 1 hour or until ready to serve.
• Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.

Steps:

• Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard and Season-All®, mixing until smooth and creamy.
• Spoon yolk mixture into egg halves. Sprinkle with paprika.

Steps:

• Directions for perfect shelling of a hard cooked egg:.
• Fresh eggs cooked, will be hard to peel and thus, ugly.
• Allow eggs to set out in the kitchen for one hour outside their carton so they get to room temperature, before cooking. For every hour they sit out, they will age one week, or so I am told.
• I put my eggs in my vegetable steamer with the water level high, for 18 minutes.
• Most people set their eggs in a sauce pan in a single layer with enough cold water to cover them by an additional inch, bring their eggs to the boil on medium setting, on the top of the stove. Remove from heat. Cover and let stand about 15 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller}.
• After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in Ice water) until completely cooled. Refrigerate and use within a week.
• OR---After my eggs have steamed 18 minutes, I immediately plunge them into ice cube water and just let them set for 10 to 20 minutes, before peeling.
• When your eggs are peeled; rinse them to be certain there are no little bits of shell adhering, dry them with a paper towel, then slice them in half lengthwise. Pluck out the yolks, putting them in a small bowl;setting the whites aside on a serving plate.
• Mash the yolks with a fork or masher.
• Stir in mayonnaise, dry mustard, Season-All, cumin, chili powder and cayenne until smooth and creamy.
• Spoon or pipe yolk mixture into egg halves. Sprinkle lightly with paprika and garnish with chives or chopped green onion, if desired.
• Cover with plastic wrap and refrigerate until ready to serve. Makes 12 (2 halves servings).

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.