Myriad Deviled Eggs
Deviled Eggs are a great appetizer, after school snack, or quick breakfast
Calories per serving: 98kcal
Ingredients
- 1 dozen Eggs
- 1 cup good Mayonnaise
- ½ teaspoon Philippe's Hot Mustard
- 1 teaspoon Sweet pickle relish, heaping
- ½ teaspoon Paprika
- ½ teaspoon Salad Magic Seasoning Mix
— GARNISHES —
- 1 *Sun-dried tomatoes, sliced
- ½ teaspoon Kalamata Olive Paste, divided
- 1 teaspoon Fresh dill, chopped
- 1 teaspoon Capers, drained
— TOPPING —
- ¼ teaspoon Cayenne
- 1 tablespoon Paprika
Instructions
Stove-top Method
- Put the eggs in a large pot and cover them with cold water. Remove the eggs to a bowl, uncooked, and put a fire under the water. When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute. Cover and turn off the heat. Let sit for at least 1/2 hour, then put in the refrigerator to cool.
Instant Pot Method
- Use your Instant Pot or other pressure cooker to cook the eggs. Put the eggs on a rack, fill the pot with 1 cup of water, set to pressure for 20 minutes then quick release. Remove the eggs to an ice bath or put the inner pot in the refrigerator to cool.
Making Deviled Eggs
- When the eggs are cool, have an egg tray ready and slice the eggs length wise, putting the white part in the tray, and the yellow into the bowl of a food processor. Pulse until all eggs broken up. Add half of the mayonnaise, then the mustard, relish, and paprika,. Pulse until the eggs have completely mixed, then remove to a bowl. Using a spoon or spatula, add the remaining mayonnaise and mix thoroughly.
- Place a piping bag in a tall glass, and fill 2/3 with the egg mixture. Pipe the mixture into the whites on the tray. Decorate each egg with garnish, some with each topping, but leave a few with no garnish (for the people who are frightened of new things).
- Combine the cayenne and paprika and mix thoroughly. Put this mixture into a mesh strainer or sifter, and sift the spice over the eggs.
- Keep refrigerated until ready to serve.
Notes
Notes
Please use a good mayonnaise. If you live in the West, use Best Foods, if you live in the East, use Hellman’s. Don’t skimp and use the store’s brand or a bargain brand. The product will not be as good.Variations
You can substitute any of the garnishes. Black and red caviar would be a replacement for the sun dried tomato and olive paste. You could also use crisp crumbled bacon, bay shrimp or anything else your mind can come up with.Scan for full nutrition info and step-by-step photos.
