How to Make Perfect Deviled Eggs Every Time

RECIPE:  Smoky Chipotle Deviled Eggs 12 hard-cooked large eggs 1/3 cup reduced fat, light mayonnaise

Ever been frustrated trying to peel hard-cooked eggs so your Deviled Eggs will turn out picture perfect? I have numerous times. But with these simple tips, you’ll have a better chance of more eggs turning out picture perfect – rather than rough and ripped.

How to Make Perfect Hard Cooked Eggs: Start with 1 dozen large eggs. Older eggs are better than fresher eggs to peel surprisingly. Place eggs in a single layer in a large saucepan. Don’t stack the eggs. Add enough cold water to cover the eggs by at least 1-inch. Bring to a rapid boil over high heat (water will have large, rapidly breaking bubbles.) Remove from heat, cover and let them stand 12 – 15 minutes (depending on how “done” you like the yolk.) Drain hot water and run cold water over the eggs for several minutes or place them in ice water until cool enough to handle. Drain thoroughly.

How to Peel Hard Cooked Eggs: Gently tap both ends of egg on the counter top, then roll it on counter or in between the palms of your hands gently. Under cold running water, peel off shell, starting with the larger end.

Now enjoy some smoky Deviled Eggs at your next football party or family gathering.

Smoky Chipotle Bacon Deviled Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings (2 halves per serving)
Ingredients
  • 12 hard-cooked large eggs
  • ⅓ cup reduced fat, light mayonnaise
  • ½ cup light sour cream
  • 2 canned chipotle peppers in adobo sauce, very finely chopped
  • 1 tablespoon adobo sauce (from canned chipotle peppers)
  • ½ teaspoon ground chipotle chile pepper
  • ½ teaspoon smoked paprika
  • ¼ cup finely chopped cooked bacon plus additional 2 or 3 tablespoons for garnish
Instructions
  1. Cut the eggs lengthwise in half.
  2. Scoop out the yolk and place in medium bowl. (Be careful not to damage the white halves.)
  3. Mash the yolks with a fork.
  4. Add mayonnaise, sour cream, chipotle peppers, adobo sauce, chile pepper, smoked paprika and ¼ cup chopped bacon.
  5. Stir well to blend all ingredients.
  6. Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube. Garnish with remaining bacon as desired.
  7. Serve immediately or refrigerate in tightly covered container.

 

A Dietitian’s Football Party Strategy: No Fumbles, All Extra Points

     3BeanChiliBY2

Formation for Winning Strategy: Flavorful + Nutrient-Rich Foods

Forward Pass: Lean Beef in Chili & Burrito Meat + Lean Pork Tenderloin

Field Goal: Vegetable-Rich with Beans, Corn, Tomatoes, Chilies & More in Chili & Salsa

Touchdown: Fruit for Dessert with Spiced Pumpkin Cheesecake Dip

Celebration: Fantastic, Flavorful and Colorful Foods = Happy Party Guests

Hearty Three Bean Chili with Beef

1 tablespoon vegetable oil

2 ½ cups chopped onions

1 to 2 tablespoons minced garlic

1 pound ground beef (sirloin or round – 10% fat maximum)

1 can each (15 – 16 oz. each) red, pinto and light kidney beans

2 cans (14.5 to 15 oz.) petite diced tomatoes

3 cans (15 oz.) tomato sauce

¼ cup brown sugar

½ teaspoon salt

1 ½ teaspoons black pepper

1 tablespoon ground cumin

2 tablespoons chili powder

½ to 1 teaspoon crushed red pepper

6 to 12 drops hot red pepper sauce

Heat oil in large pot over medium-high heat. Add onions, garlic, and ground beef. Cook until beef is crumbled and cooked thoroughly. Carefully drain grease. Drain all canned beans and rinse to remove sodium. Add beans to onion-meat mixture along with all other ingredients. Stir well. Bring to a boil and then reduce heat to low. Cover and simmer 30 to 45 minutes.

Makes about 16 cups (8 servings of 2-cups each)

 

Zesty Black Bean & Corn Salad with Lime Dressing 

Bean & Corn Salad           
2 cans (15 oz.) black beans, drained and rinsed

1 bag (16 oz.) frozen sweet corn kernels, thawed (roughly 3 cups)

1¾ cup chopped red onion

1½ cup chopped green onion

1 very large red bell pepper, chopped

2 jalapeno peppers, finely minced

2 cups chopped tomato

2/3 cup chopped cilantro

Lime Dressing

3/4 cup fresh lime juice

Zest of 1 large lime

1½ tablespoons minced garlic

1 tablespoon ground cumin

1 teaspoon Kosher salt

2 tablespoons extra virgin olive oil

Combine all salad ingredients in a large bowl and set aside. Combine all dressing ingredients and mix well. Pour over salad and toss lightly to thoroughly coat all ingredients. Chill several hours before serving.  Refrigerate leftovers in covered container.

Makes almost 12 cups (about 16 servings, ¾ cup each)

  

Spiced Pumpkin Cheesecake Dip with Apples & Pears

1 package (8 oz.) Neufchatel 1/3-less fat cream cheese

1 can (15 oz.) pure pumpkin

½ cup firmly packed brown sugar

1½ teaspoons pumpkin pie spice 

Apples, pears and Asian pears, cut into thick slices

Combine cream cheese, pumpkin, brown sugar and pumpkin pie spice in a food processor until thoroughly blended. Chill at least one hour before serving. Serve with slices of fresh pears, apples and Asian pears. Makes about 2 ¾ cups dip (11 servings of ¼-cup each)

Latin-Rubbed Pork Tenderloin

The spice rub can be made ahead and stored in a covered jar on the pantry shelf. For a healthy, quick weeknight meal, the pork can be rubbed and set aside for as little as 20 minutes….just do it while the grill heats!

2 pork tenderloins, about 2 pounds total

Latin Spice Rub

1 tablespoon dark brown sugar

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne

Mix together Latin spice rub. Rub spice mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Spray grill grate with vegetable oil spray. Grill pork, covered, turning as each side sears, for total of 12 to 14 minutes. Using instant-read thermometer, check internal temperature of pork; the pork is done when it registers 150 to 155 degrees. When done, transfer pork to cutting board. Let pork rest for 10 minutes before slicing.

  

Hot & Spicy Burrito Meat

1 pound lean ground beef (no more than 10% fat content)*

1 can (4.5 oz) chopped green chiles

1 can (14 oz) diced tomatoes with green chilies, drained

1 teaspoon chili powder

½ to 1 teaspoon crushed red pepper

10 drops hot pepper sauce

In a large skillet over medium heat, cook ground beef. Add green chilies, diced tomatoes and seasonings. Cook until all ingredients heated thoroughly.

Serve in flour or corn tortillas, with taco shells or with tortilla chips.

Can also serve as a dip with tortilla chips.

Makes about 2 2/3 cups mixture (8 servings of 1/3 cup each)

*Or one 12 oz. package meatless soy burger-style crumbles for a meatless filling. If using soy crumbles, do not drain diced tomatoes.