What's Cooking: Del Frisco's Deviled Eggs - FOX 10 News | myfoxphoenix.com

What's Cooking: Del Frisco's Deviled Eggs

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Once Easter ends, what should families do with their decorated Easter Eggs? As long as they have been refrigerated, crack off the shells and whip up some Deviled Eggs.

Chef Monte Healey of Del Frisco's Grille shares some recipes.

Del Frisco's Grille Deviled Eggs

Ingredients:
6 jumbo eggs
4 cups cold water
2 ounces or about 3 slices bread and butter pickle chips
½ teaspoon yellow mustard
1 tablespoon mayonnaise
1 tablespoon kosher salt
Vinaigrette and chopped chives for garnish

Steps:
1. Place the eggs in a small sauce pot and cover with the cold water. Bring the water to a boil then cook the eggs for 12 minutes. Once time has elapsed, place the pot with the eggs in the sink and run cold water over the eggs until cool. Once the eggs are cool, cover with ice and chill. To remove the shells, tap the egg on a counter or tabletop while turning the egg to shatter the shell.

2. Peel the shell off the cooked egg and place in cold water to rinse off any shell and clean egg completely.

3. Carefully use a knife to cut eggs in half lengthwise. Reserve the cooked yolks and two of the cooked egg whites in a small bowl. Chop the pickles finely and add to the reserved egg yolks and white. Add remaining ingredients. Use a fine wire whip to blend the ingredients together. Place filling in the refrigerator and allow chilling until set. Next, use a small truffle or ice-cream scoop to fill egg whites with the filling mixture.
Place the stuffed egg whites on a platter of your choice or you can reserve an egg carton as a display. Garnish the eggs with simple vinaigrette or fresh chopped chives.



Tuscan Lemon Deviled Eggs

Ingredients:
6 hard-cooked eggs, peeled
¼ teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
Dash of cayenne pepper
18 capers, drained

1. Place the eggs in a small sauce pot and cover with the cold water. Bring the water to a boil then cook the eggs for 12 minutes. Once time has elapsed, place the pot with the eggs in the sink and run cold water over the eggs until cool. Once the eggs are cool, cover with ice and chill. To remove the shells, tap the egg on a counter or tabletop while turning the egg to shatter the shell.

2. Peel the shell off the cooked egg and place in cold water to rinse off any shell and clean egg completely.

3. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.
 
4. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco.
 
5. Fill eggs with the mixture and top each with either 3 capers or 3 fish eggs.
 
6. Cover with a plate and chill before serving.




Avocado Bacon Ranch

Ingredients:
9 hard boiled eggs
1½ avocados peeled and pitted
2 tbs of ranch dressing (homemade or store bought)
1 tbs of sour cream (I used light)
2-3 scallions chopped
The juice of one lime
Pinch of salt
4 slices of cooked extra crispy bacon

Directions:

1. Place the eggs in a small sauce pot and cover with the cold water. Bring the water to a boil then cook the eggs for 12 minutes. Once time has elapsed, place the pot with the eggs in the sink and run cold water over the eggs until cool. Once the eggs are cool, cover with ice and chill. To remove the shells, tap the egg on a counter or tabletop while turning the egg to shatter the shell.

2. Peel the shell off the cooked egg and place in cold water to rinse off any shell and clean egg completely.

3. Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth.

4. Set egg whites aside.

5. Add your remaining ingredients except the bacon... set that aside.

6. Pulse the filling until it is smooth add more ranch dressing or sour cream if it is too dry.

7. Pipe filling into egg whites and top with bacon piece.

Del Frisco's Grille
2425 E. Camelback Rd.  
Phoenix, AZ 85016
(602) 466-2890
delfriscosgrille.com

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