Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, slightly different deviled eggs. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Slightly Different Deviled Eggs. Classic deviled egg recipes seem mostly designed to hide their main ingredient. If I've got a good batch of eggs, adding a bunch of mayo and pickles doesn't really do them justice.
Slightly Different Deviled Eggs is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Slightly Different Deviled Eggs is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook slightly different deviled eggs using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Slightly Different Deviled Eggs:
- Take 1 dozen eggs
- Take 2 tbsp capers
- Get Juice of 1 lemon
- Take 1 tbsp fresh ground pepper
- Make ready 1 tsp salt
Deen's recipe made beautiful-looking eggs, but the pickle flavor was overpowering and the texture of the yolk was too chunky.; I thought Ray's recipe had good flavor and texture, however, I wasn't a huge fan of the lettuce garnish. A few Deviled Eggs Recipe notes: Deviled Eggs can be prepared a day or two ahead of time, then cover and refrigerate until ready to serve. Refrigeration is a must until serving time. The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper.
Steps to make Slightly Different Deviled Eggs:
- Get a steamer goin strong. Make sure it's big enough to accommodate all of your eggs.
- When you've got plenty of steam going, arrange your eggs inside and set a timer for 10 minutes.
- Get a bow of ice water ready.
- At the 10 minute alarm, move your eggs to the ice water. You can clean up your steamer and put it away while you're waiting for the eggs to cool.
- Add about 1/2 inch of water to a large mason jar. When your eggs are cool, place them, 2-3 at a time in the jar, cap it off, and shake it gently to crush the shells. Work through your whole batch of eggs.
- Now carefully peel and rinse your eggs. This is always a craps shoot. There are a million tricks out there for making perfect, easy-to-peel hard boiled eggs. Some of them work… Some of the time… I think it's mostly got to do with luck and care. I do think steaming helps, and shocking them in ice water, but no guarantee.
- Now you've got the 12 perfectly cooked, perfectly peeled hard boiled eggs, right? Slice each in half lengthwise and pop the yolks out into a bowl.
- Add the remaining ingredients to the yolks and mix with a fork. You just want to break up the yolks and disperse the ingredients evenly. The mix should stay kinda chunky.
- Make any seasoning adjustments you need, then spoon a bit of this mix into each egg white. Add a little sprinkle of smoked paprika and send 'em out.
The deviled egg: A potluck staple. A titan of the hors d'oeuvre world. Not exactly impossible to screw up, but also nowhere near as complicated as their fancy appearance might suggest. But as with all classic recipes, there are many, many ways to make them, and small variations make a huge difference. I've wanted to share my recipe for deviled eggs for some time now - but I've hesitated out of fear people would just think 'Ugh, not another deviled egg recipe'.
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