No Fail Deviled Eggs Recipes
NEVER-FAIL HARD-BOILED EGGS
Try this never-fail method of cooking hard-boiled eggs for a dozen eggs that are perfect for snacking, using in salads, or making deviled eggs.
Provided by Vanessa Sue
Categories Appetizers and Snacks
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
- Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
- When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 62.8 mg, Sugar 0.3 g
NO FAIL DEVILED EGGS
There is no way to mess this recipe up, so yummy!
Provided by Erin Mascroft @MumOfThree
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Place the dried peas or beans on a large plate. Take one whole hardboiled egg and mash with a fork until you can no longer see the white of the egg. Cut the remaining eggs in half, remove the yolk and place into a bowl with the whole egg that was already mashed. Place the halved eggs on top of the dried peas or beans...this will prevent the eggs from sliding around and depending on the color of dried peas/beans creates a beautiful presentation.
- Mash the yolks with the whole egg that was previously mashed. Add the remaining ingredients until you have a smooth consistency.
- Spoon the yolk mixture into the cavity of the halved eggs. Sprinkle with paprika. Serve cold...enjoy!
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- Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a small mixing bowl*.
- Using a fork, mash the egg yolks completely until they form a fine powder. Add in the Greek yogurt (or mayo), lemon juice, Dijon, garlic powder, and a generous pinch of salt and pepper and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, just add in some more Greek yogurt or a tiny splash of water.
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- Put the eggs in a pot and just cover with cold water. Put pot on the stove top, uncovered, on high heat and set the timer for 17 minutes. Once done, remove from the heat and run under cold water until cool enough to handle. Remove and discard shells.
- Halve the eggs and put the yolks in a mixing bowl with the remaining ingredients (except paprika). Use an electric mixer to blend ingredients together until smooth (lumps of yolk may remain).
- Put the yolk mixture in a resealable bag, snip the corner, and pipe the filling into the egg whites.
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- Boil the eggs. You should use older eggs to make deviled eggs. Older eggs will peel more easily than fresh ones.
- Lay your eggs in a saucepan and cover them with cool water. Heat saucepan to a boil, then cover it and remove from heat. Let the eggs sit covered for 15 minutes.
- Peel the eggs. Once the 15 minutes are up drain the water from the pan. Then fill the saucepan with cold water and a few ice cubes. Let them sit in the cold water until they have cooled. Take an egg and tap it on your counter or on a hard plate until it's good and cracked all over the shell. Then turn on your faucet's cold water and peel the egg shell under the running water. Repeat this process with each egg.
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