Best 3 Epicurean Deviled Eggs Recipes

BEST DEVILED EGGS

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
• Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

GOURMET DEVILED EGGS

Steps:

• Cook potatoes in small pot of boiling salted water until tender, about 10 mins.
• Drain Peel and halve cooked eggs lengthwise.
• Place 4 yolk halves in bowl.
• Discard remaining yolks.
• Add potatoes, sour cream, lemon juice, red onion, 2 teaspoons dill, and mustard to yolks.
• Mash with fork until smooth.
• Season to taste with salt and pepper.
• Fill egg white halves with seasoned yok mixture.
• Garnish each egg with salmon strip.
• Top with pinch of remaining dill.

EPICUREAN DEVILED EGGS

Steps:

• Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
• Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
• Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve.