Posted on June 3, 2013 by Jennifer FIsher
Even if summer isn’t officially here for a few more weeks, it certainly feels like it is here in Austin, Texas. The kids are basically out of school, barring the last few finals and a field day, and our family calendar is booking up with neighborhood pool parties, potlucks and lazy-day picnics. The more leisurely pace of the season lets me do one of the things I love best, and that’s get creative with recipes.
So how very timely that I found a contest being sponsored by Hellmann’s® in honor of the company’s 100th Birthday. Part of the happy hoopla includes Chef Mario Batali (I love his recipes, don’t you?); here’s his spin on five old-school, classic Hellmann’s® recipes. The new creations are sure tasty looking; I’m salivating just reading the recipes for Chicken Pasta Salad with Green Olives and Raisins, Chicken Wings with White BBQ Sauce, a Juicy Salsa Burger, Fiery Chipotle Deviled Eggs and Favorite Parm Chicken. You can get all these recipes at Mario’s Table.
You can make these recipes at home “as-is” (and you know they are delish, because this guy has some mad chef skills), or better yet, add your own flair to the chef-inspired recipes. Hellmann’s®is inviting you to submit your best version of one of these five recipes. Just add one to three new ingredients and explain how you would make it better! You could even win a trip to celebrate Hellmann’s®birthday in New York City and be a guest at the “World’s Longest Picnic Table.”
So, I’ll go first! Of course, with my picnic and potluck state of mind, I chose Mario’s Fiery Chipotle Deviled Eggs to make over. Deviled eggs – or really any egg recipe –never lasts long in my house. And, honestly, there’s nothing to feel guilty about when it comes to eating a few – what a great source of protein and B vitamins and other nutrients. I also appreciate how Hellmann’s®is now using 100% certified cage-free eggs in the making of their Lite Mayonnaise. This keeps with the brand’s commitment (which I second) to ‘Real Food’ made with simple ingredients.
Spicy Deviled Eggs in Tomato Canoes (Served as a Salad)
- 12 large eggs
- 1/2 cup Hellmann’s®Mayonnaise Dressing with Olive Oil
- 1 tablespoon spicy mustard
- 2 tablespoons chipotle hot sauce
- 1 teaspoon celery salt
- 12 medium-sized Roma tomatoes, halved lengthwise and seeded
- 9 ounces baby spring mix
- 1/4 cup crumbled bacon
Instructions:
Place eggs in a single layer in a saucepan; add cold cater to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 9 minutes (or a little longer if you are using XL eggs).
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peels under cold running water. See my other egg peeling tips below.
Slice eggs in half lengthwise and carefully remove yolks. Place yolks in medium bowl with mayonnaise and add mustard, hot sauce and celery salt and mash until smooth. Spoon yolk mixture into egg white halves; set aside.
Cut tomatoes in half lengthwise and scoop out seeds. Place one egg in one tomato half and sprinkle with approximately 1 teaspoon of the bacon crumbles. Repeat for remaining eggs. For an individual serving, place 4 egg and tomato halves on a bed of lettuce.
Serves 6.
Tips to Make Peeling Hard Boiled Egg Easier
- Don’t use straight-from-the-hen’s-behind fresh eggs. What I’m trying to say here is that eggs that are about a week old work best for boiling. I don’t know why!
- When boiling eggs, cover them in cold water in the pot and bring it up to a boil over high heat. Starting from cold lessens the chances of the shells cracking before completely cooked.
- Some people suggest adding a teaspoon of salt or baking soda to the water to make peeling easier. Wish I would have found this tip earlier!
- Store eggs in the refrigerator for a few days before you plan to use them. For some reason, eggs that have been hanging around for a while have peel that slips right off in big pieces rather that little shards of shell that also take off chunks of the cooked egg.
- Peeling eggs under cold water also seems to facilitate the process.
FAQs
Going overboard with the mayo.
But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.
Can you peel eggs for deviled eggs the night before? ›
If you are responsible for bringing deviled eggs, you can give yourself a head start with these tips: Boil the eggs up to 48 hours in advance. Peel, cut in half, and remove yolks. Place egg whites on tray, cover with plastic wrap, and store in fridge.
How many deviled eggs per person? ›
This amount can vary depending on the crowd size and how many appetizers are served at the same time. If you have a smaller group of 4-12 people, 2-3 deviled eggs per person are plenty, but you may want to reduce the serving size to just 2 for larger crowds and if other appetizers are present.
What can I use instead of deviled egg tray? ›
Mini muffin tins or ice cube trays
Cover loosely with plastic wrap, and you're good to go.
Why are my deviled eggs hard to peel? ›
Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.
Why is vinegar added to deviled eggs? ›
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
Why are my deviled eggs runny the next day? ›
Making them too far in advance. Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.
How far in advance can you peel eggs for deviled eggs? ›
At two days before serving you can make the filling — for the most part. Peel and slice the hard-boiled eggs and scoop out the yolks. Add whatever base ingredients you're using for the filling. Mayo, mustard, relish, sriracha, avocado, Greek yogurt — all those things can be added to the yolks ahead of time.
Do you peel deviled eggs hot or cold? ›
If you've just cooked the eggs, let them cool to room temperature before peeling them.
How do you peel hard boiled eggs easily? ›
Instructions
- Crackle the egg all over by tapping it on your counter.
- Roll the egg gently between your hands to loosen the shell.
- Peel the egg starting at the large end. If you hold the egg under cold running water or dip it in a bowl of water this will help remove the shell.
Method
- 3 minutes for really soft boiled yolk and set white.
- 4 minutes for slightly set yolk and set white.
- 5 minutes for a medium cooked firmer yolk and white.
- 6 minutes for hard boiled with lightly soft yolk.
- 8 minutes for firmly hard boiled.
Eating one to three eggs per day can have several health benefits, but this varies from person to person. At this level of consumption, people can expect minimal changes in their cholesterol levels. It is unclear whether there is an upper limit on how many eggs a person can eat per day.
What can I use instead of chives in deviled eggs? ›
You can substitute scallion, leeks, shallots and garlic for chives in a recipe. If you are substituting for a garnish your best bet is green onion/scallion for a similar look and taste.
What goes in the center of a deviled egg dish? ›
Step 2: Make the Deviled Egg Filling
Pop the egg yolks into a bowl then add mayonnaise, minced pickled jalapenos, distilled vinegar, yellow mustard, smoked paprika, and a big pinch of steak seasoning then use a fork to mash until smooth.
How do you pack deviled eggs for a picnic? ›
The Best Way to Transport Deviled Eggs
Putting them in mini muffin tins is another solution. I don't have a mini muffin tin. Another solution is slicing the hard-boiled eggs in half as they stand up instead of as they lay down. Then you make the deviled eggs as usual and transport them in an egg carton.
What happens when you have too much mayonnaise? ›
Eating too much mayonnaise can cause high blood pressure problems. Actually, the amount of omega-6 fatty acids in mayonnaise is very high, which can increase blood pressure. Excessive consumption of mayonnaise can also increase the risk of diseases like heart attack and stroke.
How do you fix a runny deviled egg filling? ›
To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.
Can you mess up deviled eggs? ›
Making deviled eggs involves hard-boiling and peeling eggs, slicing them and scooping out the yolks to mix with mayonnaise or other ingredients, and then refilling. But a lot can go wrong in a process with so many steps. The eggs may be overcooked or undercooked.
