Wicked Deviled Eggs Recipes

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:

• Hard-boil eggs (about 10 to 15 minutes).
• After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
• Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
• Mash yolks with a fork.
• Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
• Fill egg halves with mixture.
• Sprinkle tops with paprika.
• Chill in refrigerator to let set.

Steps:

• 1. Place eggs in pan; cover eggs completely with water.
• 2. Put lid on pan and bring to boil; immediately remove from heat.
• 3. Let covered pan sit for 17 minutes.
• 4. When timer goes off, immediately pour off hot water.
• 5. Fill pan with cold water and a little ice to stop the cooking process.
• 6. Tap each egg on a hard surface until cracked all over.
• 7. Gently roll the eggs on a hard surface to loosen the shell.
• 8. Hold egg under cold running water while removing shell (this makes it easier).
• 9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
• 10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
• 11. Fill the egg halves with filling, then sprinkle with paprika.
• 12. Arrange Wicked Deviled Eggs on an egg plate.
• 13. Chill 2-3 hours if possible before serving.