Michael’s Deviled Eggs ( 3 recipes)
Equipment-
Pot of water for hard boiling eggs
Food processor
Piping bag with star tip. (Not necessary. You can spoon egg mixture into egg whites. This just makes it look prettier. )
Rubber spatula for scarping food processor and filling piping bag.
Pot of water for hard boiling eggs
Food processor
Piping bag with star tip. (Not necessary. You can spoon egg mixture into egg whites. This just makes it look prettier. )
Rubber spatula for scarping food processor and filling piping bag.
Ingredients-
2 medium stalks celery- roughly chopped
1 tsp mustard(I use Guldens)
2 tsp dry mustard
About 2 tsp kosher salt(Start with less and add more to taste)
About 1 tsp black pepper(Start with less and add more to taste)
About ½ cup mayonnaise(You can start with less and add more depending on size and creaminess of egg yolks)
2 medium stalks celery- roughly chopped
1 tsp mustard(I use Guldens)
2 tsp dry mustard
About 2 tsp kosher salt(Start with less and add more to taste)
About 1 tsp black pepper(Start with less and add more to taste)
About ½ cup mayonnaise(You can start with less and add more depending on size and creaminess of egg yolks)
Smoked or regular Paprika
4-6 Large leaves of basil. Reserve 2 and cut others into chiffonade* for garnish.
About 25 leaves Italian flat leaf Parsley.
Fried Bacon, ham, or prosciutto- crumbled.
About 25 leaves Italian flat leaf Parsley.
Fried Bacon, ham, or prosciutto- crumbled.
Half chipotle pepper with about 1 tsp of adobo sauce
A few cilantro leaves roughly chopped.
A few cilantro leaves roughly chopped.
30 eggs
Procedure-
Hard boil eggs. Eat two so you are left with 28.
Cut 25 in half and remove yolks.
Put yolks and remaining 3 eggs in food processor with first 6 ingredients.
Run food processor until celery is fully chopped and egg mixture is creamy, scraping work bowl a couple times, and adding more mayo as needed.
Add more salt and pepper to taste.
Divide mixture into three equal parts.
Hard boil eggs. Eat two so you are left with 28.
Cut 25 in half and remove yolks.
Put yolks and remaining 3 eggs in food processor with first 6 ingredients.
Run food processor until celery is fully chopped and egg mixture is creamy, scraping work bowl a couple times, and adding more mayo as needed.
Add more salt and pepper to taste.
Divide mixture into three equal parts.
Regular/Classic. Put 1/3 mixture into piping bag with star tip and pipe into 1/3 of egg whites. Garnish with paprika on top.
“Green Eggs and Ham” Put 1/3 mixture back into food processor. Add 2 large basil leaves and Italian flat leaf parsley. Run food processor until herbs are incorporated into egg mixture, scraping bowl a couple of times. Fill piping bag with egg mixture and pipe into 1/3 of egg whites. Top with crumbled bacon/ham/prosciutto and basil chiffonade*.
Chipotle. Put 1/3 egg mixture back into food processor. Add ½ chipotle pepper and about 1 tsp adobo sauce. Run food processor until pepper and sauce are incorporated into egg mixture, scraping bowl a couple of times. Fill piping bag with egg mixture and pipe into 1/3 of egg whites. Garnish with chopped cilantro.
If you have left over egg mixture, do not throw out . Eat it on toast for breakfast or with crackers for a snack.
*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
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If you have left over egg mixture, do not throw out . Eat it on toast for breakfast or with crackers for a snack.
*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
FOLLOW ME https://www.facebook.com/michele.wrecsics.7
BUY SKINNY FIBER www.mjwrecsics.thesfdifference.com
JOIN MY TEAM www.mjwrecsics.sbc90.com
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