Saturdays with Rachael Ray – Deviled Eggs 3 Ways

Ingredients

• 12 eggs
• 1-inch ginger, peeled and finely grated
• 3-4 scallions, thinly sliced
• 2-3 cloves garlic, finely chopped or grated
• 2 tablespoons tamari or soy sauce
• a few dashes of hot sauce
• 2 tablespoons mayonnaise
• freshly ground pepper
• cilantro, chopped or whole leaves, to garnish

Instructions

1. Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.
2. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water. Roll each egg on a work surface to crack the shell then carefully peel off the eggshells.
3. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them.
4. Break the egg yolks up a little bit using a fork. Add in the ginger, scallions, garlic, tamari, hot sauce and mayo. Give it a good stir and a dash of salt and freshly ground black pepper to taste.
5. Make yourself a fancy instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, garnish them with cilantro, close the carton lid and you’re good to go.
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7. From The Rachael Ray Show

Ingredients

• 10 large eggs
• 3 flat anchovy fillets, finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/3 cup extra-virgin olive oil
• salt and pepper
• paprika, for sprinkling
• small Parmesan cheese curls, for garnish

Instructions

1. Place the eggs in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to cool.
2. Peel the eggs, then halve lengthwise. Using a small spoon, scoop out the yolks and place in a medium bowl. Arrange the egg whites, cut-side up, on a serving platter. Add the anchovies and garlic to the yolks and, using a fork, mash together. Stir in the lemon juice, mayonnaise and Worcestershire sauce. Gradually stir in the olive oil; season to taste with salt and pepper.
3. Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.
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5. From Every Day with Rachael Ray August 2007

Ingredients

• 12 eggs
• 1 cup green olives with pimientos, finely chopped
• 2 tablespoons mayonnaise
• 3 tablespoons yellow mustard
• 2 tablespoons pickle relish
• 1/2 small onion, grated
• a few dashes of hot sauce
• 1/4 cup parsley, chopped
• 1/4 cup dill, chopped
• salt and pepper

Instructions

1. Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.
2. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water. Roll each egg on a work surface to crack the shell then carefully peel off the eggshells.
3. Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them
4. Break the egg yolks up a little bit using a fork. Add in the olives, mayo, mustard, relish, grated onion, hot sauce, parsley and dill. Give it a good stir and a dash of salt and freshly ground black pepper to taste.
5. Make yourself a fancy instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, close the carton lid and you’re good to go.
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7. From The Rachael Ray Show