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Allyx's Holiday Deviled Eggs
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Brief Description
I love making deviled eggs for all occasions but these ones have a nice festive twist that make them perfect for any winter holiday gathering!
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Main Ingredient
Egg
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Category: Appetizers
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: 1111Broadway
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Posted On: Nov 20, 2020
Number of Servings:
Ingredients:
- 12 - Eggs
- 1/2 cups - Mayonnaise
- 2 teaspoons - White Vinegar
- 1 teaspoons - Yellow Mustard
- 1 teaspoons - Dijon Mustard
- 2 teaspoons - Chopped fresh thyme
- 1 teaspoons - Chopped fresh sage
- 1/4 teaspoons - Salt
- - Freshly ground black pepper to taste
- - Paprika to taste
- - Garlic powder to taste
- - Fresh rosemary for garnish
- - Fresh whole bean cranberry sauce for garnish
- - Crispy fried onions for garnish
Directions:
1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1-2 inches of water
above the eggs. Add salt and 1/4 cup white vinegar to water (makes the peeling process easier later). Heat
on high until water begins to boil, then turn off, cover, and leave on hot burner. Leave covered for 12
minutes. Remove eggs from heat and rinse under cold water continuously for 1 minute, then transfer to a
bowl of ice water until cool. Try to hard boil eggs ahead of time and leave in fridge for a few hours- cold eggs
are easier to peel! Pro tip: older eggs are also easier to peel, try to use eggs that have been in your
refrigerator for a little while rather than eggs fresh from the store.
2. Crack egg shells and carefully peel under cool running water, or peel eggs and rinse off excess shell bits
after. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and
placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise,
vinegar, mustards, salt, pepper, garlic powder, paprika, herbs, and mix well.
3. Transfer mixture to a large ziplock bag, squeeze out air and seal. Cut off one bottom corner of the bag and
pipe into egg halves.
4. Garnish with one cranberry, small sprig of rosemary, and crispy onion, and serve.
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