Watch as Mary Nolan helps to avoid mistakes while making these simple classic deviled eggs. Learn how to make deviled eggs with whipped creamy centers by following these easy steps.
1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
In this Brunch at Bobby’s video watch as Bobby Flay demonstrates how to make three variations of avocado toast. Each spread consists of an avocado base. Weather it’s chunky lime and green onion, egg salad or topped with chilis, each avocado recipe provides a unique spin on having a guilt-free brunch.
This French ham-and-cheese sandwich featured on The Best Thing I Ever Ate can be found on the menu at New York’s Bar Boulud. Their croque monsieur is constructed with house made bread, gruyere cheese, bechamel sauce and heritage ham. It’s pressed over-night, then served with hot bubbly cheese the next day.