CLASSIC DEVILED EGGS
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
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.
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g
CHEF JOHN'S DEVILED EGGS
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
Provided by Chef John
Categories Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.1 g, Cholesterol 191 mg, Fat 10.7 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 180.9 mg, Sugar 3.6 g
AMAZING DEVILED EGGS
I made this recipe up myself and have perfected it over the years. I've taken these to church potlucks and have beaten out sweet grandmas with the hushed compliments I've received. They always go fast! It's the addition of the sour cream that sets them apart. (Also, I bought an egg cooker, such a great investment.)
Provided by Scotland
Categories < 60 Mins
Time 40m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
- Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
- Add next 5 ingredients. Try not to add too much vinegar from the relish.
- Stir mixture until creamy.
- Spoon mixture into egg white halves or pipe.
- Dust the tops of the filled eggs with paprika.
- Chill in fridge for at least 1-2 hours before serving.
DEVILED EGGS
Steps:
- Bring a large pot of water to a boil and prepare an ice bath. Gently drop the eggs in the water and cook for 10 minutes. Remove the eggs with a slotted spoon and place directly into the ice bath to cool completely. Remove the shells and discard. Carefully cut the eggs in half lengthwise and separate the whites from the yolks. Place the yolks in a bowl, and mash with a fork until broken up. Add the mayonnaise, pickle juice, mustard, hot sauce, paprika and some salt, and mix until smooth. Transfer the yolk mixture to a piping bag, and then fill the egg whites with the yolk mixture. Garnish with the chopped pickles and a pinch of paprika.
ELEGANT DEVILED EGGS
Your deviled egg platter will look especially appealing with these elegant but very easy appetizers topped with spicy pepper relish and tangy cranberry relish.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 10m
Yield 24
Number Of Ingredients 7
Steps:
- Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well.
- Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 5 g, Cholesterol 108.6 mg, Fat 8.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 130.7 mg, Sugar 0.4 g
AMAZING BACON DEVILED EGGS
I have made these every thanksgiving and new years, and have been begged to make more! These are delicious, and have bacon!
Provided by lilypadlife2020
Categories Brunch
Time 2h
Yield 5-10 serving(s)
Number Of Ingredients 8
Steps:
- Boil your eggs.
- Bake your bacon.
- Remove the egg shells, and cut the (shell less) eggs in half.
- Scoop out the yolk from the eggs, and put them in a bowl.
- Save the (shell less) eggs off to the side.
- Chop your bacon.
- Add the mayo, mustard, WS, sugar,relish, and bacon into the yolk bowl then mash and mix them all together.
- Add a scoop of the yolk mixture to each egg half.
- Make sure to sprinkle some paprika and any extra bacon or bacon fat on top and enjoy!
Nutrition Facts : Calories 435.1, Fat 36.2, SaturatedFat 11.9, Cholesterol 432, Sodium 755.6, Carbohydrate 5.7, Fiber 0.2, Sugar 4.2, Protein 20.2
THE BESTEST DEVILED EGGS EVER!!
My husband LOVES deviled eggs, but he's pretty picky about them too. The best way that I can describe these, is that it took me a lot of trial and error before I finally got them right. If you want more, don't double the recipe (its already doubled, and if you double it again, they just don't turn out right...TRUST ME!!) just make the batch twice. Just go ahead and boil all the eggs at once, and mix the ingredients twice. Enjoy
Provided by Tayders momma
Categories Lunch/Snacks
Time 30m
Yield 24 deviled eggs, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- boil the eggs -- place eggs in enough cold water to cover completely. Bring to a rolling boil over high heat. Reduce heat to a lower medium boil and cook an additional 12 minutes.
- Promptly chill the eggs so that the yolks stay a bright yellow.
- While the eggs are cooling -- in a medium mixing bowl combine the mayo, Splenda, mustard vinegar, relish and salt and pepper.
- Once the eggs are cool, slice them lengthwise, placing the yolks in the bowl with the other ingredients.
- Place the white halves in a deviled egg dish or serving tray.
- Mash the yolks, then blend with the other ingredients with a mixer on a medium speed until mostly smooth.
- Spoon the yolk mixture into the egg white halves. (I use disposable cake icing bags, with no tip in the bag or a large star tip to make them 'pretty').
- Garnish the eggs with a light dusting of paprika with the parsley sprigs on the tray around the whites.You may also garnish the top of the eggs with olive slices too.
Nutrition Facts : Calories 208, Fat 14.5, SaturatedFat 3.9, Cholesterol 375.8, Sodium 279.3, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 12.8
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
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