Monday, April 14, 2014

Deviled Eggs

As I was looking through one of my many cookbooks, this old yellow newspaper clipping fell out. I thought how funny is that, because I was planning on doing a blog about DEVILED EGGS. We got into a discussion at work about how they like their DEVILED EGGS. This recipe from a 1950 4-H Club cookbook, on this newspaper clipping, is exactly how I make my DEVILED EGGS. My sister and my niece like their DEVILED EGGS with these same basic ingredients except they add sweet pickle relish to their recipe. So when I started looking at my cookbooks, and searching for DEVILED EGG recipes, I was quite amazed at the variety. I have only included a few of the recipes in this post. 

Bacon Deviled Eggs
12 eggs
6 slices bacon
1/4 cup ranch dressing
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
Cover the saucepan and bring the water to a boil over high heat.
Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain.
Cool the eggs under cold running water. Peel once cold.
Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
Drain on a paper towel-lined plate; chop once cool.
Add to the egg yolks with the ranch dressing.
Spoon the mixture into the egg white halves.
Arrange on a tray and refrigerate at least 30 minutes before serving.

Bacon Cheddar Deviled Eggs
12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
1 tablespoon honey mustard
1/4 teaspoon pepper
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks.
Stir in the mayonnaise, bacon, cheese, mustard and pepper.
Stuff into egg whites. Refrigerate until serving.

Horseradish Deviled Eggs
6 hard-cooked eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika
Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well.
Pipe or spoon into egg whites.
Sprinkle with paprika.
Refrigerate until serving.

Cajun Deviled Eggs
12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon prepared mustard
1 teaspoon cayenne pepper
1/4 teaspoon salt
Snipped cilantro (optional)
Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash them with a fork.
Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly.
Sprinkle with paprika, and garnish with cilantro, if desired.
Makes 2 dozen

Sriracha Cilantro Scallion Deviled Eggs
* 6 eggs, hard-boiled
* 2 Tbsp mayonnaise
* 1 Tbsp Sriracha (more or less)
* 1 tsp mustard
* 1 Tbsp sweet relish
* 3 scallions (green onions), finely chopped
* Fresh cilantro, washed and finely chopped (2 Tbsp chopped)
* Salt and freshly ground black pepper to taste
1. Cut the eggs in half the long way, scoop out the yolks and place them in a small-medium sized bowl. Set the whites aside.
2. Add the mayo, mustard, Sriracha, relish, cilantro and scallions to the bowl and mash well. Season with salt and pepper to taste.
3. Mound the filling back into the egg whites and serve!
You can garnish with left over cilantro or scallion or another little dash of Sriracha on top.
Read more:

Neelys Fried Deviled Eggs
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying

Add the eggs to a large saucepan filled with cold water.
Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl.
Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper.
Mash the yolks together with a wooden spoon.
Taste and adjust seasonings, if needed.
Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper.
In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko.
Gently put the eggs into the hot oil. Fry until golden brown.
Remove to a paper towel lined sheet tray.
Season with salt and pepper and garnish with parsley.
Check out the other foodnetwork stars Deviled Egg Recipes too!

I also saw a recipe that used those tiny cooked canned shrimp chopped up in the DEVILED EGGS...I would certainly love those too.   Just never knew there were so many ways to make DEVILED EGGS! Guess I should have looked up WHY they are called DEVILED EGGS?

1 comment:

  1. Fried deviled eggs?! I need to see that to believe it! My family always makes deviled eggs using the recipe from the newspaper clipping, with the addition of paprika.