Deviled Eggs 3 Ways

Deviled Eggs 3 Ways

Deviled Eggs 3 Ways

Deviled eggs are all about your taste preference. These are guidelines but increase amounts to your taste. You can’t go wrong. My favorite piece of equipment for making pureed fillings for deviled eggs is the Cuisinart Spice &Nut Grinder. I purees these small amounts perfectly.

Eggs
8 large eggs (it’s always a good idea to add a couple of extra eggs incase any crack)

To cook the eggs: Fill a large pot with enough water to cover the eggs by 2 inches. The more
water the better since it will continue to boil when the eggs are added. Bring the water to a
boil. Using a large slotted spoon, carefully lower the eggs into the water. Set a timer for 12
minutes. (Or use an Egg Cooker)

Meanwhile make an ice water bath. Once cooked, transfer the eggs to the water bath for
several minutes until cool enough to handle. Crack the egg shell all over the egg by tapping it on
the counter. Peel the eggs under cold running water.


Guacamole Deviled Eggs

Rather than cutting the eggs in half lengthwise, for this presentation cut the eggs through the center across the width of the egg.

Ingredients
8 large hard-boiled eggs
1 ripe avocado
1 tablespoon lime juice, or to taste
1 tablespoon chopped cilantro
1 small serrano pepper, minced
Kosher salt
Tabasco or other hot sauce, optional
Cilantro leaves for garnishing

Directions
Cut the eggs in half through the width of the egg and remove the yolks. Cut the avocado and scoop into a bowl. Using a fork, roughly mash the avocado. If the avocados are very large, you may only need half. Add the yolks from 2 of the eggs (reserve the remaining yolks for another use).

Add the lime juice, cilantro and serrano and mash again, leaving it a bit chunkier than a puree.

Taste and add salt and hot sauce to taste.

Stand the eggs on a platter. It may be necessary to trim a bit off the base for them to stand.

Using a small spoon fill the eggs generously and top with a cilantro leaf.


​Piquillo Deviled Eggs

Look for piquillo peppers packed in jars. They have a sweet taste with no heat. You can add a pinch of cayenne if you like a bit of heat.

Ingredients
8 large hard-boiled eggs
¼ cup drained, seeded and chopped roasted piquillo peppers
2 to 3 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon smoked paprika, or to taste
1 teaspoon lime juice, or to taste
Pinch of cayenne pepper, optional
Kosher salt and freshly ground black pepper
Smoked paprika for garnishing

Directions

Cut the eggs in half lengthwise and remove the yolks. Put them in a spice and nut grinder or a small food processor.

Dry the peppers on paper towels. Add the peppers, 2 tablespoons of mayonnaise, mustard, paprika, lime juice and cayenne to the processor. Puree. Add the additional mayonnaise as needed for a smooth mixture. Taste and adjust the seasonings to your taste.

Put a star tip into a pastry bag fill with the puree. Pipe the filling into the eggs and sprinkle with a garnish of smoked paprika.

Preserved Lemon Deviled Eggs

You can find instructions on line or in books to make your own preserved lemons but they are now widely available at many grocery stores. They are salty so don’t add any salt without tasting the mixture! Marash pepper is a Moroccan pepper that you can find online or at spice markets.

Ingredients
6 large hard-boiled eggs
1 preserved lemon
1 teaspoon extra virgin olive oil
3-5 tablespoons mayonnaise
1 teaspoons Dijon mustard, or to taste
Kosher salt and freshly ground white pepper
Garnishes: Marash pepper or chopped chives

Directions
Cut the eggs in half lengthwise and remove the yolks.

Make preserved lemon mayonnaise. You only want to use the outer rind of the lemon, so open it up and discard the flesh. Using a paring knife, trim away and discard any white pith from the rind. Chop the rind and put it in a spice and nut grinder. Add 2 tablespoons water and the olive oil and puree. If necessary add small amounts of additional water to make the puree. You
should have 1-2 tablespoons of puree.

Add 3 tablespoons mayonnaise, egg yolks and mustard to the container and combine. Puree. If the mixture isn’t smooth, add addition mayonnaise. If the mixture becomes too thick the additional mayonnaise can be mixed in using a small silicone spatula. .

Season to taste with salt and pepper

Put a spoonful into the cavity of each egg half. Use a small offset spatula to scrape the filling even with the egg white (rather than mounding it). Sprinkle with Marash pepper or chives.

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