At Home with Rebecka Recipe Book Divinely Devilish Deviled E

I absolutely love deviled eggs but I'm very picky about their texture and flavor. After years of deviled egg failures and successes I've come up with many delicious recipes however, my new recipe using the Kraft Chive and Onion Spreadable Cream Cheese is the tops!! In this video I'll also share my tried and true method of cooking the "perfect" hard boiled egg! Yup, you heard it here first...the perfect boiled egg! No more over cooked, discolored egg yolks, just pure yellow, creamy yolks ready to be whipped up into the most delicious deviled egg filling.



Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Recipe:
1/4 cup(s) of Philadelphia Chive and Onion spreadable cream cheese
1/2 cup(s) of Mayonnaise
1/4 cup(s) of sour cream
1/4 tsp. of dry mustard
1/2 tsp. of curry powder
1 small container pimentos for garnish
1 bunch fresh chive for garnish
6 fresh eggs

Method:

Fill a medium large sauce pan with ice cold water, gently add 6 fresh raw eggs to the pan, place pan on cold stove burner, turn heat to high and set timer for 20 minutes, bring water to a rolling boil then reduce heat to medium high and continue to boil eggs for remainder of the set timer
Immediately remove eggs from heat and run eggs under ice cold water for 1 minute, begin cracking one egg at a time allowing the cold water to run on the egg while peeling, the shell should peel away from the eggs flesh with out any sticking or tearing
cut eggs into halves, gently remove yolk. Place cooked yolks in a fine strainer or sieve and press yolks through with a wooden spoon, scrape egg yolk off of sieve if any remains stuck to the bottom
add wet ingredients to the strained egg yolks and blend well, add curry powder, dry mustard and season with salt and pepper to taste, mix well. Place the filling into a pastry bag fitted with a large pipping tip, pipe egg halves with filling, garnish with fresh chive, pimentos and a dash of red chili powder. Serve