{"id":3005,"date":"2013-05-28T03:27:48","date_gmt":"2013-05-28T03:27:48","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3005"},"modified":"2020-08-29T16:54:32","modified_gmt":"2020-08-29T23:54:32","slug":"deviled-eggs","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/deviled-eggs\/","title":{"rendered":"Deviled Eggs"},"content":{"rendered":"<h1>Easy, Good, Better, Best<\/h1>\n<p>See also my page on <a href=\"https:\/\/www.grandpacooks.com\/recipes\/hard-boiled-eggs\/\">How to Hard-Boil Eggs<\/a><\/p>\n<hr>\n<p><strong>Deviled Egg tips<\/strong><\/p>\n<ul>\n<li>For a smooth filling, push yolk through sieve. For a more rustic filling, crush with a fork.<\/li>\n<li>Yolks tend to stick to your knife. Cut your egg in half with dental floss. This will give a clean cut.<\/li>\n<li>Six eggs will produce 12 deviled eggs. I always prepare eight eggs to allow for some breaking.<\/li>\n<li>If making deviled eggs, use a plastic bag as a pastry bag to get fancy star-bursts of the egg yolk topping.<\/li>\n<li>After cracking eggs, let them set in a bowl of water for 10 minutes. This will loosen the shell.<\/li>\n<li>Store peeled hard boiled eggs in a sealed container of water in the refrigerator.&nbsp; They tend to pick up smells from other foods.<\/li>\n<\/ul>\n<h2>Easy &#8211; <em>Fail Safe<\/em><\/h2>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\"><\/a>Prepare your <a href=\"https:\/\/www.grandpacooks.com\/recipes\/hard-boiled-eggs\/\">Hard-Boil Eggs<\/a><\/p>\n<ul>\n<li>Let fully cool &#8211; great if they can be refrigerated overnight before the next steps.<\/li>\n<li>Cut 6 eggs in half lengthwise &#8211; creating 12 halves.<\/li>\n<li>Carefully remove yolk and put into mixing bowl.<\/li>\n<li>Crush yolks with a fork<\/li>\n<li>Mix in 1 TBL each of mayo and mustard (I prefer to use dijon)<\/li>\n<li>Mix well with half teaspoon each of dry mustard, salt and vinegar<\/li>\n<li>Spoon yolk mixture into egg halves.<\/li>\n<li>Sprinkle lightly with paprika and refrigerate up to two days<\/li>\n<li>When serving (if for a potluck) keep the egg tray on a very damp frozen towel<\/li>\n<\/ul>\n<hr>\n<h2>Good<\/h2>\n<p>Prepare as above (in Easy) but add a dash of Tabasco<br \/>\nPut egg yolk mixture into the corner of a plastic bag<br \/>\nCut the tip off, and use this to pipe filling into the white egg half.<br \/>\nTop some with alternate toppings: paprika, tarragon, Parmesan cheese, wasabi and chives, chipotle and cilantro, capers, etc. Use your imagination.<\/p>\n<hr>\n<h2>Better<\/h2>\n<p>Rather than Tabasco, use a teaspoon of prepared horseradish<br \/>\nAlso, add a teaspoon of sour cream<br \/>\nTop with chives, toast points, parsley, cilantro, caviar, etc. Use your imagination.<\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\"><\/a><\/p>\n<h2>Best<\/h2>\n<p><strong>This is the receipe that I usually use<\/strong><br \/>\nEven I like to break it up though. Don&#8217;t be afraid to use your imagination.<\/p>\n<p>I like to add a dash of Worchestershire Sauce<br \/>\nSometimes I top the egg with a dash of Choloula<br \/>\nAnother topping is fresh grated garlic or onion<br \/>\nI like to sprinkle ground cayenne pepper rather than paprika<\/p>\n<h2>Alternate Topping Suggestions<\/h2>\n<ul>\n<li>Green Olives<\/li>\n<li>Black Olives<\/li>\n<li>Red Bell Pepper<\/li>\n<li>Anchovies<\/li>\n<li>Taco Chip<\/li>\n<li>Mint Leaf<\/li>\n<li>Spinach<\/li>\n<li>&#8230; and so forth &#8211; again&#8230; use your imagination<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Easy, Good, Better, Best See also my page on How to Hard-Boil Eggs Deviled Egg tips For a smooth filling, push yolk through sieve. For a more rustic filling, crush with a fork. Yolks tend to stick to your knife. Cut your egg in half with dental floss. This will give a clean cut. Six &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/deviled-eggs\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Deviled Eggs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[183,206,205],"tags":[],"class_list":["post-3005","post","type-post","status-publish","format-standard","hentry","category-book-cookin-yer-eggs","category-great-for-a-holiday","category-medallion-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3005"}],"version-history":[{"count":13,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3005\/revisions"}],"predecessor-version":[{"id":20202,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3005\/revisions\/20202"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}