The Devil Went Down To Georgia Deviled Eggs Recipes

Steps:

• 1. Place the salsa in a fine-mesh strainer over a bowl to drain well, pressing gently with the back of a spoon to remove excess liquid. These are the items I used. My own peach habanero salsa, peach jam and chipotle honey lime mustard. https://www.justapinch.com/recipe/kim-biegacki/peach-habanero-basil-freezer-jam/quick-easy-jam?k=peach&m=pistachyoo&p=2&o=r
• 2. Combine the thoroughly mashed yolks with the mayonnaise and mustard. Stir in the drained salsa, jam, and habanero powder. Taste, then season with salt and pepper. Fill the whites evenly with the mixture.
• 3. I came across these yummy rolled tortilla chips at Target and thought they would be a lovely garnish to the eggs. What do you think?

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 the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

Steps:

• Place salsa in a fine-mesh strainer over a bowl to drain well, pressing gently with the back of a spoon to remove excess liquid.
• In a bowl, combine the mashed yolks, mayonnaise, and mustard; stir in the drained salsa, jam, and habanero powder; season to taste with salt and pepper.
• Fill the whites evenly with the mixture; chill a few hours, then serve.

Steps:

• Split eggs lengthwise.
• Remove yolks.
• Put yolks into medium bowl.
• With fork mash well.
• Add mustard and mayonnaise.
• Mix well.
• Add bacon, cheese, and relish.
• Mix well--you may need to add a little more mayonnaise.
• Add sugar, salt, and pepper.
• Mix well.
• Divide egg yolk mixture between egg whites.
• Arrange on egg platter or a nice plate.
• Sprinkle with paprika.
• Chill for 2 hours.