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Deviled Eggs

Deviled Eggs

Maria Provenzano is showing you how to get creative with deviled eggs.
Ingredients for Deviled Eggs
  • 8 eggs
  • 3 tablespoons mayo; the real stuff!
  • 3-4 tablespoons sour cream; the real stuff too! go big or go home!
  • 1 teaspoon grainy mustard
  • 2-3 tablespoons minced cornichons
  • salt and pepper to taste
  • Chives for topping, about 3-4 tablespoons
  • paprika for topping
Ingredients for Jalapeno Popper Deviled Eggs
  • 8 hard boiled eggs
  • 3 tablespoons sour cream, room temperature
  • 3 tablespoons cream cheese; room temperature
  • 1 teaspoon grainy mustard
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons finely chopped shallots
  • 1-2 teaspoon red wine vinegar
  • 4 oz pancetta or bacon
  • 8 heaping tablespoons white cheddar cheese
  • chopped scallions for topping
  • salt and pepper to taste


Instructions for Deviled Eggs

1. Place the eggs in a pot of water, making sure they are covered by about an inch or so, and bring the pot to a boil

2. Once the water boils, turn off the heat and place the top onto the pot; let sit for 10-12 minutes; I usually find that 11 minutes is the sweet spot

3. Place the eggs in a large bowl of ice water to cool and stop the cooking

4. After the eggs have cooled, remove all of the shells, rinse and dry the eggs, and carefully cut the eggs in half

5. Scoop the yolks out into another bowl

6. Pour the mayo, 3 tablespoons of sour cream, mustard, and minced cornichons into the bowl with the yolks, and use a fork to mix everything together well

7. Add the extra tablespoon of sour cream if the mixture is too thick

8. Add salt and pepper to taste

9. Mix until the the yolks are nice and smooth

10. Pour the mixture into the corner of a ziplock bag, and cut off the corner of the bag

11. Squeeze the mixture into the prepared egg halves; if you don't want to do this, you can always just scoop the mixture in with a spoon

12. Sprinkle the eggs with finely chopped chives, and a nice sprinkle of paprika

13. These can be served right away, but I like to have them set up in the fridge for a couple hours before serving

14. You can even make these a day ahead of time!

Directions fro Jalapeno Popper Deviled Eggs

1. Chop the pancetta into small pieces and cook in a skillet over medium heat, stirring often, until cooked through and crispy

2. Scoop the pancetta onto a paper towel to remove excess oil, until ready to use

3. Cut the hard boiled eggs in half and place the yolks in a separate bowl; save the white to fill

4. Combine the yolks, sour cream, cream cheese, mustard, salt and pepper into a bowl and mix well with a fork until smooth

5. Place a small skillet on the stove over medium heat with a tablespoon or two of olive oil

6. Add in the shallots and jalapeño, cook for a few minutes to cook off the raw taste, make sure to stir often to prevent the shallots from burning

7. Allow the jalapeño and shallots to cool for a few minutes once they are cooked, then add them into the yolk mixture and mix until well combined

8. Heat the oven to 400 degrees

9. Line a baking dish with parchment paper and place the 8 heaping tablespoons of white cheddar into 8 separate piles on the baking sheet

10. Place in the oven and cook for 5-8 minutes or until the ends start to brown slightly

11. Allow to cool completely

12. Once cooled, the rounds will keep their shape nicely and can be used to decorate the tops of the filled eggs

13. Use a cookie scoop, or two spoons, to fill the open part of the egg whites with the yolk mixture

14. Top the eggs with a piece of the cheddar cheese crisp, some pancetta and chopped scallions

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