Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Straight-Up Deviled Eggs
0
0
0
0
0
  • total
  • prep

Provided By:
Elizabeth Karmel

  • Would you say this recipe is...
    + VOTE NOW

    • Grilling expert Elizabeth Karmel makes these eggs a day ahead so the flavors can meld in the fridge; this also cuts down on day-of-the-party prep.

    Ingredients

    Makes: Deviled Eggs

    Directions

    Place the eggs in a large stockpot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit 20 minutes. Drain and run under cold water until eggs are cool to the touch. Let sit another ten minutes.

    Peel eggs carefully, keeping whites in tact. Cut in half lengthwise and remove yolks. Set whites aside on a platter or egg plate. Break yolks up and mash with a fork until all large pieces are broken up and smooth.

    Add mayonnaise, mustard, butter, lemon zest and juice, garlic powder and Tabasco. Stir well. Taste and season with sea salt. Place in a pastry bag or use a small spoon to fill egg white "boats" with "deviled" egg yolk mixture. Sprinkle with smoked paprika for classic eggs, chives for a fancier-looking version.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    2 Comments

    Filter by:
    eshryke007x

    My daughter hates deviled eggs, but she asked for seconds and thirds of these! Needless to say, I will be making these for Christmas. I did leave out the salt, as I found them salty enough and added extra Tabasco. I also topped some with caviar. Yum!

    December 07 2010 at 3:31 PM Report abuse rate up rate down Reply
    tmarasco

    I have never seen butter in deviled eggs. Has anyone done this and what does the butter do for the eggs?? Just curious. Thanks

    May 30 2010 at 10:56 AM Report abuse rate up rate down Reply

    Also on AOL >>>