Best 2 Grandpa Cooleys Angry Deviled Eggs Recipes
**Grandpa Cooley's Angry Deviled Eggs: A Spicy Twist on a Classic Appetizer**
In the realm of appetizers, deviled eggs reign supreme, captivating taste buds with their creamy, savory, and versatile fillings. Grandpa Cooley's Angry Deviled Eggs take this classic dish to a whole new level, infusing it with a fiery kick that will set your taste buds ablaze. This recipe collection features three distinct variations, each offering a unique blend of heat and flavor. From the classic Angry Deviled Eggs, amped up with horseradish and cayenne, to the Bacon-Wrapped Angry Deviled Eggs, boasting a crispy bacon exterior, and the Jalapeño Popper Angry Deviled Eggs, combining the best of both worlds, this article offers a spicy adventure for every palate. Prepare to tantalize your guests with these devilishly delicious creations, perfect for any gathering or celebration.
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
GRANDPA COOLEY'S ANGRY DEVILED EGGS
From America's Best Lost Recipes Cookbook, pg. 7. These deviled eggs are spicy & full of horseradish. A different taste for deviled eggs.
Provided by NELady
Categories < 60 Mins
Time 40m
Yield 24 Filled Egg Halves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggs in a large saucepan, cover with an inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of water and a dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Using a slotted spoon, transfer the eggs to the ice water and let cool for 5 minutes.
- Peel the eggs and slice them in half length-wise. Transfer the yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
- Add the remaining ingredients (except for the paprika), and mash the mixture against the sides of the bowl until smooth.
- Arrange the whites on a serving platter and fill with the yolk mixture. Sprinkle with paprika and serve.
Nutrition Facts : Calories 114.6, Fat 7.8, SaturatedFat 2.2, Cholesterol 224.7, Sodium 264.1, Carbohydrate 3.1, Fiber 0.1, Sugar 1.7, Protein 7.7
Tips:
- Use fresh eggs. Older eggs will have a less vibrant flavor and texture.
- Hard-boil the eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny and unsafe to eat. To hard-boil eggs perfectly, place them in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard-boiled you want them. Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process.
- Use a variety of toppings. The classic deviled egg topping is a mixture of mayonnaise, mustard, and paprika, but there are endless possibilities for variations. Try adding crumbled bacon, chopped chives, grated cheese, or even a dollop of caviar. You can also get creative with the presentation of your deviled eggs. Try piping the filling into the egg white halves or sprinkling them with chopped herbs or spices.
- Make them ahead of time. Deviled eggs can be made ahead of time and stored in the refrigerator for up to 3 days. This makes them a great option for parties or potlucks.
Conclusion:
Grandpa Cooley's Angry Deviled Eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy snack or appetizer, give Grandpa Cooley's Angry Deviled Eggs a try. You won't be disappointed!
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