Every time we have a party at the Hinshaw household I like to have Deviled Eggs for a snack. Here are a couple great and simple recipes that will be fun for the Holidays. Of course we have to start with the perfectly cooked egg. This is what we have been teaching in our restaurants for some time now; place the eggs in a large sauce pan so that can be in a single layer. Cover them by one inch with cold water and bring to a boil. As soon as they begin to boil, remove from the stove and cover them with a tightly fitted lid. Let sit for exactly fifteen minutes. Drain the water and shock with ice water. When you cook eggs in this way the yolks will be a perfect yellow with no green edges.(You have to stop the cooking process with ice! ) Peel the eggs immediately so that the shells can be removed without damaging the whites. The whites will be very tender from this cooking process…not tough from rapidly boiling the water.

I like to remove the yolks, push them through a sieve and mix with mayonnaise, salt, white & cayenne pepper, Dijon mustard. This is the basic seasoning for “Deviled” eggs. Deviled coming from the heat in the cayenne pepper.

Good Cooking!

Brian

Here are some creative Deviled Egg Twists...

Steak-N-Eggs

Utilize the basic recipe for deviled eggs and add crumbled bleu cheese to the yolks

Top with a thin slice of chilled, cooked steak

Garnish with chopped parsley and Smoked Paprika

Crab-N-Eggs

Utilize the basic recipe for deviled eggs and add Old Bay Seasoning and capers

Fold cooked crab meat into the yolk mixture

Garnish with a piece of crabmeat on top and freshly chopped dill

Lox-N-Eggs

Utilize the basic recipe for deviled eggs and add sour cream

Top with a slice of Lox

Garnish with minced red onion and chives

Squeeze a little fresh lemon over the top