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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Deviled Eggs

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Deviled Eggs Empty Deviled Eggs

    Post by Lobo Thu 28 Jan 2016, 9:09 pm

    Deviled Eggs Img75l
    Deviled Eggs
    Deviled Eggs Translucent
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 16
    A big platter of deviled eggs, stuffed with an herb-flecked, fluffy, creamy filling, can round out countless comfort-food menus, from light lunches or suppers to picnics, potlucks or backyard barbecues. Use homemade mayonnaise in the filling, and your deviled eggs will be legendary among family and friends.






    • 118

    Ingredients:


    • 8 eggs
    • 1/3 cup mayonnaise
    • 1 tsp. minced fresh chives, plus more for garnish
    • 1 tsp. minced fresh tarragon, plus more for garnish
    • 1 tsp. minced fresh flat-leaf parsley, plus more for garnish
    • Finely grated lemon zest of 1 lemon
    • Kosher salt and freshly ground pepper

    Related Recipes


    Directions:

    To hard-cook the eggs, place them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool completely.

    Peel the eggs. Using a sharp, thin-bladed knife, cut each egg in half lengthwise. Remove the yolks, and set the egg white halves aside. Rub the yolks through a coarse-mesh sieve into a bowl. Add the mayonnaise, chives, tarragon, parsley and lemon zest and whisk together until light and fluffy. Season with salt and pepper and whisk again.

    Spoon the yolk mixture into a pastry bag fitted with a medium plain tip. Arrange the egg halves, hollow sides up, on a platter. Pipe the yolk mixture into the egg white halves. (Alternatively, use a teaspoon to fill the egg halves.) Cover lightly with plastic wrap and refrigerate until chilled, about 1 hour. (The eggs can be refrigerated for up to 8 hours before serving.)

    Sprinkle with additional herbs and serve chilled. Makes 16 deviled eggs.

    Variation: For a devilishly spicy version, omit the herbs and lemon zest. Stir 1/2 chipotle chile in adobo, minced, into the mashed egg yolks. Or, go classic and add minced bread-and-butter pickles and 1 teaspoon yellow mustard instead of the herbs and lemon zest.

    Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

      Current date/time is Tue 19 Mar 2024, 3:12 am