The Key to Deviled Eggs & Regina's Boursin Deviled Eggs
Deviled Egg Basics:Your egg yolk filling for your deviled eggs will be much smoother if you make your deviled eggs within 30 minutes of boiling your eggs. • I always bring my water to a boil before I add my eggs. A hot start gives you an easier peel, and the eggs will cook evenly.• Once boiling, lower the heat so that the water is at a gentle boil. • I lay out my tea towel and place the eggs on top, tying the corners from opposite ends, not too tight but where it will stay together as you lower the towel of eggs with a wooden spoon through the towel. This makes lowering and raising out of the boiling water when they are done much easier. • While boiling add ice and cold water to a bowl. • Boil for 13 minutes, then using wooden spoon lift the tied tea towel letting hot water drain, then lower into ice water bath. Loosen the tea towel once the eggs are in the ice water. Let cool for 20 minutes, then peel under cool running water.
Regina’s Deviled Eggs (create your own toppings)1 dozen eggs, freshly boiled 4 ounces cream cheese, softened1/4 cup Blue Plate Mayonnaise2 teaspoons Dijon Mustard1 teaspoon Crystal Hot sauce Topping ideas: Truffle Salt/ Smoked Salmon/ Crab Meat with Wasabi Caviar/ Shrimp / Bacon Boursin Deviled Eggs6 ounces Boursin Cheese, at room temperature2 tablespoons mayonnaise2 teaspoons Dijon mustard1/2 teaspoon Tabasco or other hot pepper sauce1/2 teaspoon kosher salt1 dozen large eggs, hard-boiled and peeled* for an extra touch, and a nod to “The Bear” show where the chef put crushed sour cream-onion potato chips on the Boursin Omelet. Add crushed potato chips right before serving,Directions1. Using a hand mixer, blend the Cream cheese or Boursin cheese and mayonnaise in a bowl until smooth. Whip in the mustard, Tabasco, and salt.2. Slice the eggs in half lengthwise. Remove the yolks and add them to the cream cheese mixture, beating until completely smooth. Place the egg whites with hollow centers up, on a serving plate.3. Spoon the yolk filling into the whites. Or, for a more elegant presentation, transfer the egg yolk mixture to a piping bag fitted with a large tip and pipe it into the egg whites.
Regina’s Deviled Eggs (create your own toppings)1 dozen eggs, freshly boiled 4 ounces cream cheese, softened1/4 cup Blue Plate Mayonnaise2 teaspoons Dijon Mustard1 teaspoon Crystal Hot sauce Topping ideas: Truffle Salt/ Smoked Salmon/ Crab Meat with Wasabi Caviar/ Shrimp / Bacon Boursin Deviled Eggs6 ounces Boursin Cheese, at room temperature2 tablespoons mayonnaise2 teaspoons Dijon mustard1/2 teaspoon Tabasco or other hot pepper sauce1/2 teaspoon kosher salt1 dozen large eggs, hard-boiled and peeled* for an extra touch, and a nod to “The Bear” show where the chef put crushed sour cream-onion potato chips on the Boursin Omelet. Add crushed potato chips right before serving,Directions1. Using a hand mixer, blend the Cream cheese or Boursin cheese and mayonnaise in a bowl until smooth. Whip in the mustard, Tabasco, and salt.2. Slice the eggs in half lengthwise. Remove the yolks and add them to the cream cheese mixture, beating until completely smooth. Place the egg whites with hollow centers up, on a serving plate.3. Spoon the yolk filling into the whites. Or, for a more elegant presentation, transfer the egg yolk mixture to a piping bag fitted with a large tip and pipe it into the egg whites.