Edited by Karna Lormax, Teresa, Jeff Davis, Frostmaker84 and 3 othersPin ItArticle EditDiscussDeviled eggs are often a picnic and summertime tradition. In fact many people enjoy eating deviled eggs any time of year, but sometimes presenting them may cause some problems (unless you own a deviled egg pan). Instead of just haphazardly putting them on a plate, create a presentation that will make guests come back for more. A deviled egg flower creation is not only fun, but also creative and festive.
Edit Ingredients6 eggs1 teaspoon white vinegar1 teaspoon yellow mustard1/8 teaspoon saltFreshly ground pepperSmoked Spanish paprika for garnish1/2 cup mayonaise
Edit Steps1Gather the ingredients and eggs together. Having all elements close at hand will make this process a lot easier.
Boiling the Eggs1Boil the eggs. Place them in a single layer saucepan, covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.
2Turn the heat to high. Allow water to come to a rolling boil.
3Reduce the heat to low. Cook for 1 minute.
4Remove from the heat. Cover for 14 minutes.
5Rinse the eggs by running them under cold water continuously for 1 minute.
Preparing the Boiled Eggs1Crack and peel the boiled eggs. Carefully remove the shell and rinse with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.
2Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.
Making the Deviled Eggs1Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.
2Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.
Creating the Deviled Egg Flower1Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.
2Locate a large, rectangular white platter to showcase the deviled egg flower.
3Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.
4Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.
Consider adding “leaves” by adding smaller leek stems to the sides of your main stem.5Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.
6Place one deviled egg in the center. This will form the middle part of the flower.
Top with a small edible flower. Or, you could top with a special garnish like chopped chives, pimento or relish. It's your choice.7Finished. Serve in the middle of a table or as a party platter.
Edit TipsIf you prepare the dish ahead of time, allow it to remain chilled in the refrigerator before serving.Create a fancier deviled egg and plate by spooning the deviled egg mixture into a piping bag and pipe the mixture into the hollowed out egg white and in the center of the flower.Instead of using a deviled egg as the center of the egg either used extra deviled egg mixture or a spoonful of hummus instead.
Edit Things You'll NeedSaucepanSlotted spoonColander for rinsing eggs inPaper towelKnife or egg slicerGlass or ceramic mixing bowlSpoon or piping bag (how neat it looks is up to you)Large flat platter for serving
Edit Sources and Citationshttp://www.foodnetwork.com/recipes/chic-easy/classic-deviled-eggs-recipe/index.html – research sourceArticle Info
Categories: Eggs and Dairy
Was this article accurate?
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Edit Ingredients6 eggs1 teaspoon white vinegar1 teaspoon yellow mustard1/8 teaspoon saltFreshly ground pepperSmoked Spanish paprika for garnish1/2 cup mayonaise
Edit Steps1Gather the ingredients and eggs together. Having all elements close at hand will make this process a lot easier.
Boiling the Eggs1Boil the eggs. Place them in a single layer saucepan, covered with enough water so that 1 ½ inches (2cm) of water sits above the eggs.
2Turn the heat to high. Allow water to come to a rolling boil.3Reduce the heat to low. Cook for 1 minute.4Remove from the heat. Cover for 14 minutes.5Rinse the eggs by running them under cold water continuously for 1 minute.Preparing the Boiled Eggs1Crack and peel the boiled eggs. Carefully remove the shell and rinse with cool water to ensure that all of the shell has been removed. Gently dry with a paper towel.
2Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the whites aside.Making the Deviled Eggs1Mash the yolks. Add the mayonnaise, vinegar, mustard, salt and pepper and mix to combine well.
2Spoon or pipe an even amount of the mixture into the waiting egg whites. Top each one with a pinch of paprika.Creating the Deviled Egg Flower1Count the number of deviled eggs you have prepared. For example, if you cooked six eggs, you'll have 12 prepared deviled eggs.
2Locate a large, rectangular white platter to showcase the deviled egg flower.3Create the flower base first. Working from the bottom of the platter upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs of dill will also work just as well.4Peel a long stem from a young, fresh leek, green onion, or chive. This will act as the flower stem.Consider adding “leaves” by adding smaller leek stems to the sides of your main stem.5Arrange the deviled eggs. Place the deviled eggs in a circular pattern, beginning at the top of the leek stem. Leave a center hole.6Place one deviled egg in the center. This will form the middle part of the flower.Top with a small edible flower. Or, you could top with a special garnish like chopped chives, pimento or relish. It's your choice.7Finished. Serve in the middle of a table or as a party platter.Edit TipsIf you prepare the dish ahead of time, allow it to remain chilled in the refrigerator before serving.Create a fancier deviled egg and plate by spooning the deviled egg mixture into a piping bag and pipe the mixture into the hollowed out egg white and in the center of the flower.Instead of using a deviled egg as the center of the egg either used extra deviled egg mixture or a spoonful of hummus instead.
Edit Things You'll NeedSaucepanSlotted spoonColander for rinsing eggs inPaper towelKnife or egg slicerGlass or ceramic mixing bowlSpoon or piping bag (how neat it looks is up to you)Large flat platter for serving
Edit Sources and Citationshttp://www.foodnetwork.com/recipes/chic-easy/classic-deviled-eggs-recipe/index.html – research sourceArticle Info
Categories: Eggs and Dairy
Was this article accurate?
YesNo
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