Miele Cooks - Deviled Eggs
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Using MasterChef to hard-boil eggs takes the guesswork out of preparing delicious deviled eggs. This recipe is one of the most classic, but you can dress up the filling with your favorites to make them spicy or a different flavor. Popular additions are roasted garlic, jalapenos or bacon.
Deviled Eggs
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
6 large eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
2 gherkins, diced
1 tablespoon gherkin juice
Salt and pepper
Smoked paprika, to taste
Directions
1. Place eggs in a perforated steam pan. Slide pan onto any shelf level in the Combi-Steam or Steam oven and program the oven. Use MasterChef, Eggs, Large, Hard, Steam Cooking, Start Now. Alternatively, steam the eggs on Steam Cooking for 12 minutes.
2. Once eggs have finished steaming, allow to cool for 10 minutes or place immediately in cold water to peel. Peel shells off and rinse to remove any small shell pieces.
3. Slice eggs into halves, lengthwise and remove yolks to a small bowl.
4. Mash yolks with a fork until fine. Add mayonnaise and mustard stirring until smooth and creamy. Then add gherkins, juice and season to taste with salt and pepper.
5. To fill egg halves, transfer filling to a pastry bag or plastic food storage bag. Trim off end of bag and squeeze out mixture into egg white halves. If using a decorative pastry tip, the gherkins can get caught in the pastry tip. Remove with a fork tine to keep filling.
6. Sprinkle with smoked paprika, if desired and serve.
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Deviled Eggs | Southern Style Deviled Egg Recipe with Jalapeños Malcom Reed HowToBBQRight
Southern Style Deviled Egg Recipe with Jalapeños
For more barbecue and grilling recipes visit:
Deviled eggs are a simple, easy and delicious side for barbecue. And you can get creative adding different flavors and using different toppings on your deviled eggs.
For this deviled egg recipe, I keep it classic and go with a Southern Style Deviled Egg.
Here is what you need for Deviled Eggs
- 1 dozen eggs
- 1/2 cup Mayo
- 2 teaspoons Sweet Pickle Relish
- 2 teaspoon Yellow Mustard
- 1 teaspoon Apple Cider Vinegar
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Garnish:
- Sliced Pickled Jalapeno Peppers
- Fresh Chives finely chopped
- Sweet Paprika
Place eggs in a single layer in the bottom of a large pot. Add enough cold water to cover the eggs 1”. Bring the pot to a boil over medium high heat. Turn the burner off once a boil is reached and cover the pot. Set a timer for 10 minutes for hard boiled eggs.
Run cold water over the eggs to cool and peel each egg under cold running water.
Slice each egg in half length wise and remove the yolk. Use a fork and mash the yolks together to a crumbled consistency.
Add the mayo, pickle relish, mustard, vinegar, salt and pepper and gentle stir until incorporated. Fill each egg half with a teaspoon of the yolk filling mixture.
Garnish the eggs with Jalapeño peppers, chives, and paprika. Loosely cover and chill in the refrigerator until ready to serve.
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Deviled Eggs with Jalapeño and Chorizo Recipe | Great party food | Use your Easter eggs
Deviled Eggs with Jalapeño and Chorizo Recipe | Great party food | Use your Easter eggs
This recipe for deviled eggs with a kick is sure to be a crowd-pleaser at your next get-together! These spicy deviled eggs are delicious and convenient to make. Scroll down for the recipe including our tips for a smoother filling and the best way to hard boil eggs so they peel easily.
FinaMill's Deviled Eggs with Jalapeno and Chorizo
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2 ounces soft Mexican chorizo, without casings
6 large eggs, hard-boiled
3 tablespoon mayonnaise
1 scallion, white part only, minced
2 tablespoons drained and finely minced pickled jalpeños (nachos)
2 teaspoons brine from jalapeños
Hot pepper sauce (optional)
½ garlic clove, crushed through a press or finely minced
*¼ teaspoon ground cumin (use FinaPod Pro Plus)
*Himalayan pink salt and freshly ground black pepper
Fresh cilantro leaves, for garnish
*Grind spices fresh with Finamill.
1. Cook the chorizo in a small skillet over medium heat, stirring often and breaking up sausage well with the spoon, until browned, about 8 minutes. Transfer to paper towels to drain; cool and crumble well. Cover and refrigerate if not using immediately. Note: If you can't get chorizo, substitute with one slice of bacon, cooked and crumbled.
2. Cut each hard-boiled egg in half crosswise. Put the yolks in a small bowl and reserve the whites.
3. To make the filling: Mash the yolks with a fork, or rub them through a wire sieve into a bowl (This will make the egg yolk filling extra smooth!). Add the mayonnaise and mash with a fork until smooth. Add the scallion, jalapeños, brine, garlic, and cumin, and season with salt and pepper. If you'd like them even spicier, season liberally with your favorite hot pepper sauce. Transfer to a pastry bag fitted with a large star tip. (Or just transfer to a plastic sandwich bag, cut off one corner about ½ inch above tip, and use this as a makeshift pastry bag.). Pipe the filling into the whites.
4. Sprinkle with the chorizo and garnish with a cilantro leaf.
The deviled eggs can be loosely covered and refrigerated for up to 1 day.
???? How to hard boil eggs perfectly so they are easy to peel: Arrange eggs straight from the refrigerator in a single layer in the bottom of a pot. Cover with at least one inch of water. If you have especially hard water, consider using filtered water. Bring the pot to a true boil. Turn it off, cover the pot with a lid, and move pan to another (cool) burner for at 12–15 minutes for the doneness you prefer. For making deviled eggs, we recommend 15 minutes minimum, but some prefer leaving the eggs for as long as 17 minutes to get a completely cooked yolk. Move the eggs into a bowl of ice water and let them stand for at least five minutes.
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FinaMill is the world’s first and only electric spice mill that uses interchangeable and refillable pods. Just fill a FinaPod with dried spices or herbs, click it in place, and grind the amount of spices you need with the push of a button. Changing to another spice is as easy as 1-2-3, select another pod, click it in using one hand, grind and savor. Particle size can change from fine to coarse on the bottom of each pod. These pods not only keep whole spices fresh until you’re ready to grind, they also eliminate the cross-contamination of flavors that’s common with electric grinders. So every spice tastes exactly as it should.
Do you want to experience the difference that freshly ground spices make? Find out more at
A revolution in spice grinding, FinaMill is the first-of-its-kind electric spice grinder with interchangeable pods that changes spice grinding forever.”
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Learn more about FinaMill -
FinaMill unboxing and start up on the Southern Coastal Cooking -
Get inspired by Burlap and Barrel spices -
Watch Michelle Park make simple and delicious herbed lamb chops that are perfect for a party:
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#easter #eastereggs #hardboiledeggs #partyrecipe #gamedayrecipe
00:00:00 - Introduction
00:00:12 - Cook the chorizo topping
00:00:31 - Easily peel hard boiled eggs and the secret to getting the yolk out of your hard boiled eggs
00:02:05 - Seasoning for delicious deviled eggs
#easter #eastereggs #hardboiledeggs #partyrecipe #gamedayrecipe
Easy Easter Deviled Eggs Recipe With Capers
Easy Easter Deviled Eggs Recipe with Capers is presented in this video. I show how to make deviled egg filling to stuff mimosa eggs (sometimes called Russian eggs). This recipe is easy in preparation and those eggs present beautifully on Easter table. This dish is an example that cooking is easy and you can prepare delicious dish with a small effort. Just boil some eggs and follow instructions bellow. I'm sure that on Easter time everybody has a big appetite for stuffed eggs. To make the taste more interesting I decorate them with some capers on the top. Fresh aroma from thyme herb adds even more to that dish.
Other Easter Recipe that you may like:
Stuffed Devilled Eggs:
Ingredients:
6 HARD BOILED EGGS
1/4 tsp SMOKED PAPRIKA
1/4 tsp SALT
1/8 tsp BLACK PEPPER
1 tsp MUSTARD
2 tbsp MAYO
To garnish:
12 CAPERS + SOME EXTRA FOR DECORATION
FRESH THYME
Cooking instructions:
1) Hard boil all eggs. Cool them in cold water and then shell them. Rinse eggs under running water to make sure that even small piece of shell is not remaining attached. Dry eggs with paper towel.
2) Cut eggs in half lengthwise. Scoop out yolks to a bowl. To make egg filling add to the bowl with yolks: salt, black pepper, smoked paprika, mustard and mayo. Mash everything together until it becomes rich paste texture.
3) Place egg paste in the zip lock. Cut off the end of the bag. Fill all egg whites by squeezing the paste in each egg half.
4) Decorate each egg with one caper. Sprinkle with some fresh thyme on the top and even some more smoke paprika. It's ready! Bon Appétit!
If you liked my devilled eggs you may also be interested in my other recipes with eggs. Click links below to see them.
More egg recipes by The Food Nut:
Vegetable Quiche:
Sunny Side Up Eggs With Mushroom:
Avocado And Egg Sandwich Spread:
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Lots of Love and Bon Appétit!
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Classic Deviled Eggs – Low Carb Keto Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my easy deviled eggs recipe. Most of the time people make these for special occasions, but this classic recipe is so easy to make, it makes a perfect go-to, low carb snack when those hunger pains come a callin’. An easy recipe you can add your own creative flavor to.
#papag #deviledeggs
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???? A menu of my low carb recipes
❤️ Papa G’s Recipe Cookbook
???????? My Preferred Cookware
???? Dad Jokes Merch (I love telling “Dad Jokes”) s
Egg Steamer ►
Egg holder tray ►
Piping Set ►
Ingredients:
6 steamed or hard-boiled large eggs
2 Tbs mayonnaise
4 tsp yellow mustard
1/2 tsp lemon juice
1/4 tsp salt
Smoked paprika
Makes 12 servings
Per serving:
54 calories / 4.32g fat / 0.23g net carbs / 3.15g protein
Topping ideas:
Parsley
Dill weed
Chives
Sriracha
Black olives
Pickled jalapeno
Roasted red pepper
Bacon
Pesto
Dill relish
Green onion
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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