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Saturday, November 3, 2018

Deviled Eggs 3 Way

5 boiled eggs How to Boil Eggs
3 TBS mayonnaise
1 tsp Dijon mustard
1/2 tsp yellow mustard
1/8 tsp kosher salt
1/2 tsp paprika or more
Parsley stems

Peel the eggs and cut them in half (lengthwise). Scoop out the yolks and toss them into a bowl.
Mix mayonnaise, Dijon mustard, yellow mustard, salt, and paprika with the yolks until smooth and creamy. Add more paprika as needed to get a beautiful orange shade.
Spoon the filling into a frosting bag with a basket weave tip. Pipe the filling into the egg halves.
Snip off a 1/2 inch piece of parsley stem for each egg half and stick them into the top of each pumpkin.
Make sure to cover with plastic wrap and refrigerate if they won't be served immediately.

recipe resource here

7 smoked eggs instructions in recipe notes
3 Tablespoons mayonnaise
2 Teaspoons stone ground coarse mustard
1 teaspoon apple cider vinegar
2 teaspoons Homemade BBQ Sweet Rub link in recipe notes
1 Tablespoon pickled jalapenos diced
12 slices pickled jalapenos for garnish

Slice the 7 hard smoked eggs in half. Gently scoop the yolks out into a medium mixing bowl. You can eat or discard the two egg whites that look the most beat up. You need the additional yolk in the filling to make the deviled eggs nice and full.

Add in the mayonnaise, mustard, vinegar, BBQ rub, and pickled jalapenos to the egg yolks. Whisk vigorously to combine and fluff up the yolks.

Use a spoon to fill each egg white with about 1 Tablespoon of the yolk mixture. Top with a sliced pickled jalapeno for each egg and then sprinkle them all with additional BBQ rub. Serve chilled.
recipe resource here

Buffalo Fried Deviled Eggs

8 eggs
2 tablespoons ranch dip & dressing mix
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon celery, finely chopped, plus more for garnish
1 tablespoon fresh parsley, chopped

For frying:
1/3 cup breadcrumbs
1 tablespoon Buffalo Wing Sauce Seasoning
2 eggs
1 tablespoon heavy cream
Vegetable oil, for frying

For the Buffalo Wing Sauce Seasoning:
1/4 cup granulated garlic
2 tablespoons mustard powder
2 tablespoons cayenne
1/4 cup chili powder
1/4 cup kosher salt
1/2 cup paprika
2 tablespoons black peppercorns
1/4 cup turbinado sugar
1/4 cup cumin seed

For the seasoning:
  1. Mix them all up in a bowl.
For the eggs:
  1. Place eggs in a large saucepan and cover by at least an inch with cold water. Bring to a rolling boil then remove from heat and let sit, covered, for 15 minutes. Drain and transfer eggs to a large bowl of ice water to cool. Peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.
For the frying:
  1. Combine bread crumbs and seasoning in a shallow bowl. Whisk eggs and cream together in another shallow bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour, then egg, then breadcrumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Once all eggs are fried, top each with 1 teaspoon (or so) of deviled egg filling and sprinkle with celery and parsley.
recipe resource here

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