Best 3 Deviled Eggs Chesapeake Recipes
Welcome to the ultimate guide to creating the perfect deviled eggs Chesapeake! As a culinary delight, these delectable treats combine the creaminess of deviled eggs with the savory flavors of the Chesapeake Bay region. Dive into the rich history and uncover the secrets to creating this tantalizing dish. From selecting the freshest ingredients to mastering the art of balancing tangy and smoky flavors, this article will provide you with all the essential knowledge to impress your family and friends at your next gathering. Get ready to indulge in the symphony of flavors that define deviled eggs Chesapeake.
Let's cook with our recipes!
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED EGGS CHESAPEAKE
Eggs deviled with crab meat, seasoned with Old Bay® and dry mustard. If you like Maryland-style crab cakes, you'll love these deviled eggs.
Provided by Bob Miller
Categories No Mayo Deviled Eggs
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash yolks with a fork. Stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. Add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.
- Place egg whites on a serving platter. Spoon yolk mixture into egg whites; sprinkle with seafood seasoning.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 0.4 g, Cholesterol 100.3 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.9 g, Sodium 123.6 mg, Sugar 0.2 g
DEVILED EGGS CHESAPEAKE
Eggs deviled with crab meat, seasoned with Old Bay® and dry mustard. If you like Maryland-style crab cakes, you'll love these deviled eggs.
Provided by Bob Miller
Categories No Mayo Deviled Eggs
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash yolks with a fork. Stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. Add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.
- Place egg whites on a serving platter. Spoon yolk mixture into egg whites; sprinkle with seafood seasoning.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 0.4 g, Cholesterol 100.3 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.9 g, Sodium 123.6 mg, Sugar 0.2 g
Tips:
- Use the freshest eggs possible. Older eggs will have a less flavorful yolk and may be more difficult to peel.
- Hard-boil the eggs perfectly. Overcooked eggs will have a dry, chalky yolk. Undercooked eggs may not be safe to eat.
- Peel the eggs immediately after cooking. This will prevent the shells from sticking to the eggs.
- Use a sharp knife to cut the eggs in half. A dull knife will crush the eggs and make them difficult to stuff.
- Remove the yolks carefully. Use a small spoon to scoop out the yolks, being careful not to break the egg whites.
- Mash the yolks with a fork or potato masher. Add the mayonnaise, mustard, vinegar, and seasonings. Stir until smooth and creamy.
- Stuff the egg whites with the yolk mixture. Use a pastry bag or a spoon to pipe the yolk mixture into the egg whites.
- Garnish the eggs with paprika, chives, or parsley.
Conclusion:
Deviled eggs Chesapeake are a delicious and easy-to-make appetizer that is perfect for any occasion. They are a classic dish that is sure to please everyone. With a few simple tips, you can make the perfect deviled eggs Chesapeake every time.
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