Here’s everything you need to know about eggs, just in time for Easter. You’ll find deviled egg instructions and variations on that favorite southern classic; handy tips for dealing with eggs; and a couple more great egg-based recipes so none of your boiled eggs go unused.
Find local eggs near you by clicking here, and get cooking!
The term “deviled” is used when any food is combined with spicy seasonings, like red pepper, mustard or hot sauce. Nothing devilish about these recipes, though! Follow these recipes and you’ll have bright yellow, velvety yolks (with no gray ring) every time. Fresh farm eggs are most plentiful in the spring, and cooking eggs in the shell in hot water is one of the simplest ways to prepare them. It's a heavenly combination!
Southern Deviled Eggs
Cooking eggs in the shell in hot water is one of the simplest ways to prepare eggs. After cooking, both the yolks and whites are firm. Then they can be peeled and eaten immediately, seasoned and stuffed, teamed with other ingredients in recipes or used as a great edible garnish.
Using Pick Tennessee’s website directories will be key to finding the farms near you with the ingredients you need. Don’t forget to include the Tennessee farm or food brand name of each ingredient in your recipe.
Follow this recipe and you’ll have bright yellow, velvety yolks (with no gray ring!) every time.
Yield: 8 to 10 servings
Place the eggs in a single layer in the bottom of a large saucepan. Add enough water so the eggs are covered at least 1 inch. Place over high heat. As soon as the water comes to a boil, remove from the heat, cover, and let stand 15 minutes.
Drain and immediately cover with cold water. Let stand 5 minutes or until cool enough to handle. Gently tap the eggs all over and hold under cold running water as you remove the shells. Discard the shells and cut the eggs in half lengthwise.
Carefully remove the yolks and mash with a fork. Add the salt, pepper, and desired filling ingredients and stir until well blended. Spoon or pipe into the egg whites. Refrigerate until ready to serve. Sprinkle the tops with paprika and serve.
Here are some great deviled egg variations to add to the yolks to “pretty up” your plate and wake up your taste buds!
Traditional: 1/4 cup mayonnaise, 1-1/2 tablespoons sweet pickle relish, and 1 teaspoon prepared mustard.
Easy Traditional: 1/3 cup tartar sauce.
Bacon: 1/3 cup sour cream, 2 tablespoons chopped fresh parsley, and 3 slices bacon, cooked and crumbled.
Chile-Cheese: 1 (4.5-ounce) can chopped green chiles, 2 tablespoons milk, 3 ounces softened cream cheese.
Herb: 1/3 cup sour cream, 2 tablespoons chopped fresh chives, and 2 teaspoons white wine vinegar. Hot Deviled: 3 ounces softened cream cheese, 2 tablespoons milk, and 1 teaspoon hot sauce.
Sweet: 1 tablespoon sugar, 2 tablespoons prepared mustard, 2 tablespoons half-and-half, and 1 tablespoon white vinegar.
For more options to fuel your creativity, go to the Taste of Tennessee Online Store, which is part of this website, to learn about and find all sorts of potential great ingredients.
Keep these smart tips on hand, and you’ll be a real “egghead!”
If you’ve ever tried to peel eggs and only have the shell comes off in tiny pieces. It’s frustrating and rarely do the eggs end up looking attractive. You’ll find eggs are easier to peel if you use ones that have been in your refrigerator for at least a week. Ease of peeling is related to pH levels and the older the eggs, the more alkaline it is. This is why you shouldn’t add vinegar to the boiling water.
To remove the shell, gently tap the egg all over and roll it between your hands to loosen the shell. Then hold the egg under cold running water as you peel off the shell.
To make the prettiest presentation, spoon the filling into a pastry bag and pipe into the whites. If you don’t have a pastry bag, place in a zip-top bag and cut a small piece out of the corner of the bag. Twist tightly and hold firmly before piping.
Deviled egg plates make serving this side dish a breeze. These are especially designed to hold the egg halves in place with no rolling around the plate. They can also be used for serving stuffed mushrooms or cherry tomatoes. Microwaving: You can’t do it. Eggs cannot be hard cooked in the microwave. Why? Steam builds up inside the shell causing the egg to burst from the pressure.
Microwaving: You can’t do it. Eggs cannot be hard cooked in the microwave. Why? Steam builds up inside the shell causing the egg to burst from the pressure.
Green Eggs and Ham
Yield: 24 eggs
12 hard-cooked eggs
1 ripe avocado, mashed
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon hot sauce
1 Roma tomato, peeled, seeded and finely chopped
5 to 6 ounces thinly slices country ham, cooked and chopped
Cut the eggs in half and remove the yolks into a mixing bowl. Mash the yolks with a fork and add the avocado, onions, garlic, mayonnaise, lime juice and hot sauce. Gently fold in the tomato and spoon into the egg whites. Refrigerate until ready to serve. Sprinkle the tops liberally with the country ham just before serving
Egg Salad with Bacon
This is a great way to use extra eggs that you may have boiled and didn’t need. It can be served as a salad on lettuce leaves or as a sandwich filling.
Yield: 3 servings
6 hard-cooked eggs, chopped
1 cup finely chopped celery
3 green onions, finely chopped
7 slices bacon, cooked and crumbled
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
In a mixing bowl, combine the eggs, celery, onions, and bacon. Set aside. In a separate bowl, combine the mayonnaise, horseradish, salt, and pepper. Gently fold into the egg mixture and sprinkle with the parsley. Refrigerate at least 30 minutes or up to 24 hours before serving. (Note: The longer the salad is refrigerated, the softer the bacon pieces will become.
“It’s No Yolk!” Egg Salad
If you are watching your cholesterol intake and wish to omit egg yolks, no problem! Leftover mashed potatoes pick up the slack. This makes a great stuffing for celery sticks in addition to being a salad or sandwich filling.
Yield: 4 servings
6 hard-cooked eggs
3 tablespoons sweet pickle relish
2 green onions, finely chopped
1 tablespoon diced pimiento
1/2 cup cooked mashed potatoes
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Remove yolks from the eggs and reserve for another use or discard. Finely chop the egg whites and transfer to a mixing bowl. Add the relish, onions and pimientos and set aside.
In a small bowl, combine the potatoes, mayonnaise, mustard, curry powder, salt and pepper. Gently fold into the egg white mixture. Chill for at least 30 minutes and up to 24 hours before serving
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