Update Your Deviled Eggs

Southern Living, Apr 2004 by Jones, Scott

Grace your next spring gathering with different versions of these down-home delights.

NOMORE GREEN RING

The secret to preventing a greenish ring around the yolk of hard-cooked eggs is not to overcook them. The best way to cook them is to place the eggs in a single layer in a saucepan and add enough water to cover 1 inch above the eggs. Bring them to a boil; then immediately cover and remove from the heat. Let the eggs sit, covered, for 15 minutes. Pour off the water, and immediately place the hard-cooked eggs under cold, running water.

Whether deviled, served in salads, or eaten out of hand, hard-cooked eggs are a true staple in the Southern kitchen. Follow our tips for perfect hard-cooked eggs every time, and we guarantee your guests will beg for these recipes.

Always start eggs in cold water-adding cold eggs to boiling water can cause them to crack. However, if they do crack, add a pinch of salt or dash of vinegar to the water, which will help the egg whites coagulate. Once eggs are cooked and drained, Associate Recipe Editor Kate Nicholson recommends adding about an inch of cold water and several ice cubes to the saucepan to make peeling easier. "Cover the pot and shake vigorously so that the eggs crack all over. Then peel under cold, running water, starting at the large end-the air pocket will give you something to grip," she says. Refrigerate hard-cooked eggs in their shells for up to a week.

My favorite trick for transporting deviled eggs? Store the filling and eggs in separate zip-top plastic bags. When you're ready to serve, simply snip one of the bottom corners of the bag containing the filling, and squeeze into the egg halves. It doesn't get much easier. SCOTT JONES

MEXICAN DEVILED EGGS

MAKES 6 SERVINGS

PREP: 10 MIN.

Although these eggs are not too spicy, prepare a milder version by reducing the amount of minced jalapenos.

6 hard-cooked eggs

¼ cup mayonnaise

2 tablespoons pickled jalapeno slices, minced

1 tablespoon prepared mustard

¼ teaspoon ground cumin

1/8 teaspoon salt

Garnishes: chile powder and fresh parsley sprigs

CUT eggs in half lengthwise, and carefully remove yolks.

MASH egg yolks in a small bowl. Stir in mayonnaise and next 4 ingredients, and blend well.

SPOON or pipe yolk mixture evenly into egg-white halves. Garnish, if desired.

EDlE BULLARD

DETROIT, MICHIGAN

PECAN-STUFFED DEVILED EGGS

MAKES 6 SERVINGS

PREP: 15 MIN.

Top with fresh parsley sprigs and sliced pimientos or chopped pecans for a festive presentation. You might be tempted to use chopped onion, but we found that grating the onion gives the filling a better texture.

6 hard-cooked eggs

¼ cup mayonnaise

1 teaspoon grated onion

1 teaspoon white vinegar

½ teaspoon chopped fresh parsley

½ teaspoon dry mustard

1/8 teaspoon salt

1/3 cup coarsely chopped pecans

CUT eggs in half lengthwise, and carefully remove yolks.

MASH yolks in a small bowl. Stir in mayonnaise and next 5 ingredients, and blend well. Stir in pecans.

SPOON or pipe yolk mixture evenly into egg-white halves. ALANA CHANDLER

RICHARDSON, TEXAS