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  • Spider Eggs top Angelic Deviled Egg recipe and top with halved and sliced black or green olives.
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  • Easter Eggs, slice cooked yokes in half and place in food coloring liquid, allow to dry before filling.
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Angelic Deviled Eggs by Joy Harris see video

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PREPARATION TIME: 40 minutes | Makes 24 appetizers
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EQUIPMENT: 9½-Saute Skillet with vented lid, measuring cup spoons, French chef’s knife, cutting board and mixing bowl.
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Product Description

To enjoy the bright yellow-orange egg yolk instead of the normal yellow-green, try cooking the eggs the waterless way. Protein begins to toughen at 170°F (75°C), and water boils at 212°F (100°C). Therefore, it’s important not to boil the eggs. This recipe will teach you how to make hard-cooked eggs the angelic way.

EQUIPMENT: 9½-Saute Skillet with vented lid, measuring cup spoons, French chef’s knife, cutting board and mixing bowl. The following pans will hold; ¾-qt small saucepan 6 eggs; 1-qt Bob Pan 8 eggs; 1¼-qt Sauté Saucepan 10 eggs, 9½-Saute Skillet 12 eggs; and 11¼-Saute Skillet 20 eggs

PREPARATION TIME: 40 minutes – Makes 24 appetizers

12 eggs
½ cup sour cream or mayonnaise
½ teaspoon Dijon mustard
6 green olives, minced (optional)
¼ teaspoon freshly ground black pepper
¼ teaspoon Crystal hot sauce
1 tablespoon chopped fresh parsley
½ stalk celery, finely minced
¼ teaspoon sweet paprika
Halloween - top with BLACK OLIVES trimmed like spiders

Place a wet paper towel in the bottom of the skillet and place the eggs on the paper towel. Cover the skillet, close the vent and cook over medium-low heat 210°F (99°C). When the cover spins freely on a cushion of water, the vapor seal has formed, 3 to 5 minutes. After forming the seal, cook for 10 to 12 minutes. Do not peak. Removing the cover will destroy the vapor seal and lengthen the cooking time.

To cool the eggs before peeling, remove the cover and place the pan under cold running water for 3 to 5 minutes. Or fill the pan with water and add ice cubes. Let the hard-cooked eggs sit in the cold water for 10 to 15 minutes.

Peel the shells from the eggs and cut the eggs in half lengthwise. Place the yokes in a mixing bowl and the egg white halves on a serving platter. To the mixing bowl, add sour cream, mustard, olives, pepper, hot sauce, parsley and celery and mix well.

Spoon the egg yolk mixture into the egg white halves and sprinkle with paprika. Cover and chill before serving.

PER APPETIZER WITH SOUR CREAM: 51 Calories, 3.8g Fat (68% calories from fat), 3.3g Protein, 0.6 Carbohydrates, 108mg Cholesterol, 45mg Sodium

PER APPETIZER WITH MAYONAISE: 73 Calories, 6.4g Fat (79% calories from fat), 3.2g Protein, 0.5 Carbohydrates, 109mg Cholesterol, 69mg Sodium

Product Videos

Angelic Deviled Eggs - Healthy Cooking with Jack Harris & Charles Knight ()
  • Angelic Deviled Eggs - Healthy Cooking with Jack Harris & Charles Knight

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