Classic Deviled Eggs Food

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

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.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.

Provided by Alex Witchel

Categories     easy, appetizer

Time 45m

Yield 12 halves

Number Of Ingredients 9

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Steps:

  • Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
  • Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
  • Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

EASY AND SIMPLE DEVILED EGGS



Easy And Simple Deviled Eggs image

EatSimpleFood.com This classic simple deviled eggs recipe is easy to make and has only 4 ingredients. There are so many fun recipe variations, so get creative if you get bored: curry, sriracha, relish, hot sauce, dill, paprika, etc...

Provided by beckie

Categories     Appetizer

Time 35m

Number Of Ingredients 6

6 eggs
pinch salt
1 teaspoon yellow or dijon mustard
1/4 cup mayonnaise
pinch ground paprika - optional as garnish
2 Tbsp chives, sliced - optional as garnish

Steps:

  • Add eggs in a single layer to a pot, add cold water to cover by ~ 1 1/2 inches and put on the stovetop. Start a timer for 17 minutes. Turn burner to high and bring to a boil, covered. Reduce heat to low, uncover, and simmer for the remainder of the time.
  • Rinse them in cool water or blanch them in an ice bath (preferred so they stop cooking) and place in the refrigerator until cool enough to peel.
  • Peel the eggs, cut in half, and scoop out the yolks into a bowl. Set the whites aside.
  • Add more mayonnaise if you want creamier deviled eggs. Add salt and pepper to taste.
  • Spoon the yolk mixture into a ziploc bag. Squeeze the air out and seal. Cut out a little corner of the ziploc bag and use as a pastry bag to fill up the egg whites.
  • Garnish with sprinkled paprika and sliced chives if you like. Happy Eating! Beckie

Nutrition Facts : ServingSize 3 halves each, Calories 204 calories, Sugar 0.5 g, Sodium 246.8 mg, Fat 17.6 g, SaturatedFat 4 g, TransFat 0.1 g, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 9.7 g, Cholesterol 284.8 mg

CLASSIC DEVILED EGGS RECIPE BY TASTY



Classic Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Provided by Vaughn Vreeland

Categories     Appetizers

Time 30m

Yield 24 servings

Number Of Ingredients 8

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

Steps:

  • Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  • Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  • Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  • Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  • Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Classic Deviled Eggs are a favorite appetizer for parties and holiday celebrations. This traditional deviled egg recipe is simple and perfect.

Provided by Alyssa Rivers

Categories     Appetizer

Time 20m

Number Of Ingredients 5

6 large eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
paprika (to sprinkle on at the end)

Steps:

  • Hard boil the eggs.

Nutrition Facts : Carbohydrate 1 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 343 mg, Sugar 1 g, Calories 145 kcal, ServingSize 1 serving

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

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

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

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.

DEVILED EGGS



Deviled Eggs image

This is one of my favorite side dishes and always my favorite at any party! This dish is super quick easy to make and tastes delicious !

Provided by tiffanycala

Time 20m

Yield Serves 12

Number Of Ingredients 6

6 Eggs
1 heaped tablespoon Mayo
1/2 teaspoon salt
1/2 teaspoon pepper
1 heaped teaspoon mustard
1 tablespoon paprika powder to garnish the eggs

Steps:

  • Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
  • Place the eggs in ice bath or simply cold water and let chill 5 minutes.
  • Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
  • Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
  • Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

Steps:

  • Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 5

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 4 eggs, 4 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
smoked spanish paprika, for garnish

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 (I used a kitchen towel).
  • 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.

Nutrition Facts : Calories 108.3, Fat 7.2, SaturatedFat 2.4, Cholesterol 279, Sodium 193.4, Carbohydrate 0.6, Sugar 0.3, Protein 9.5

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

There is nothing particularly unique about these - I am surprised nothing similar is posted. I am posting it because I have started making this all the time instead of my other recipe, Recipe #64820. I originally got this recipe from 500 Low-Carb Recipes by Dana Carpender. According to the cookbook, each egg half should have a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

Provided by evewitch

Categories     Lactose Free

Time 15m

Yield 12 halves, 12 serving(s)

Number Of Ingredients 5

6 hard-boiled eggs
5 tablespoons mayonnaise
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1/4 teaspoon salt or 1/4 teaspoon vege-sal
paprika

Steps:

  • Slice the eggs in half and carefully remove the yolks into a sieve or fine mesh strainer set over a mixing bowl.
  • Using a spatula or spoon, press the yolks through the holes of the sieve. Stir in the mayonnaise, mustard, and salt and mix until creamy.
  • Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.

Nutrition Facts : Calories 63.2, Fat 4.7, SaturatedFat 1.1, Cholesterol 107.6, Sodium 132.3, Carbohydrate 1.8, Sugar 0.7, Protein 3.2

SOUTHERN DEVILED EGGS



Southern Deviled Eggs image

Extra creamy deviled eggs are a classic, crowd pleasing appetizer and a must for any southern holiday celebration. This deviled egg recipe is simple to make with no-frills or fancy extras. They are the perfect finger food for holidays, parties and gatherings anytime of the year.

Provided by Donya Mullins

Categories     Appetizer     Side Dish     Snack

Time 20m

Number Of Ingredients 4

12 eggs - week old works best for easy peeling
3/4 cup mayonnaise
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper

Steps:

  • In a large pot, place eggs and cover with cold water. Cook on medium high heat until water comes to a boil. Turn off heat, cover pot with lid and let sit for 13 minutes. Uncover, drain and rinse with cold water. Let eggs cool completely.
  • Peel eggs making sure no shell remains. Cut eggs in half, remove yolks and place in medium size bowl. Place whites on serving platter. Mash yolks with a fork to a small crumble. Add mayonnaise, salt and pepper and mix until smooth.
  • Using a small spoon or a plastic bag fitted with a star tip, fill whites with deviled egg mixture. Dust with paprika is desired.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These deviled eggs are the classic, picnic style deviled eggs. They are sweet and tangy with a sprinkle of sweet paprika. My Grandma Sisson always made deviled eggs this way. Unpretentious and super tasty.

Provided by Laura Reigel

Categories     Appetizer

Time 30m

Number Of Ingredients 7

12 hard-boiled eggs
¼ cup mayonnaise
1 tbsp mustard (yellow or dijon)
2 tbsp white vinegar
2 tbsp white sugar
½ tsp salt
paprika (optional to sprinkle on top)

Steps:

  • Hard boil one dozen eggs.
  • Cool, peel and slice in half.
  • Reserve the yolks in a medium bowl.
  • Smash yolks, add the remaining ingredients. My grandma always just used a fork to do this. Mix until smooth.
  • Use a spoon to fill the eggs with filling. You can use a piping bag for this step if you want them to look fancier.
  • Optional: Sprinkle with paprika.
  • Serve chilled.

Nutrition Facts : ServingSize 1 deviled egg, Calories 59 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 52 mg, Sugar 1 g

CLASSIC DEVILED EGGS RECIPE



Classic Deviled Eggs Recipe image

Deviled eggs are the quintessential easter appetizer. And this is my go-to Classic Deviled Egg Recipe. Not only are these incredibly easy to make but also flavorful and delicious.

Provided by Laurie McNamara

Categories     Appetizers & Snacks

Time 17m

Number Of Ingredients 8

6 fresh eggs (cold, straight out of the fridge)
3 tablespoons mayonnaise
1/2 teaspoon yellow mustard (or dijon mustard)
1/2 teaspoon pickle juice (more or less to taste)
1-2 pinches ground turmeric
1-2 pinches ground white pepper
kosher salt (to taste)
paprika (for garnish)

Steps:

  • Place eggs into a saucepan and fill with water by 1 to 2 inches. Cover and bring to a boil over high heat. Once rapidly boiling, turn off the heat, leaving the saucepan on the burner. Set a timer for 12 minutes.
  • Meanwhile, fill a medium bowl with ice and water.
  • When the 12 minutes are up, use tongs to quickly transfer the eggs to the ice bath.
  • Once the eggs are cool, peel and slice in half.
  • Pop the cooked egg yolks out of the egg whites and into your food processor. Then measure and add in the mayonnaise, mustard, pickle juice, ground turmeric, white pepper and salt.
  • Secure the lid and process until smooth and creamy. Scrape down the sides of the bowl as needed. Taste and add more salt if needed.
  • Transfer the filling to a piping bag or use a spatula to fill the egg whites.
  • Keep refrigerated until ready to serve and garnish with sprinkle with paprika.

Nutrition Facts : ServingSize 2 g, Calories 49 kcal, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 158 mg, UnsaturatedFat 4 g

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

The essential deviled egg recipe for any occasion.

Provided by Southern Living Editors

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: paprika

Steps:

  • Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  • Immediately drain and fill the saucepan with cold water and ice.
  • Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
  • Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
  • Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g

MOM'S CLASSIC SOUTHERN DEVILED EGGS



Mom's classic Southern deviled eggs image

My mom's classic Southern deviled eggs are simple to make, deliciously creamy and perfect for holidays, family gatherings and special occasions!

Provided by Kathryn Doherty

Categories     Side dishes

Time 30m

Number Of Ingredients 7

1 dozen large eggs
1 tablespoon yellow mustard
1/4 to 1/3 cup mayonnaise (reduced fat is OK)
3-4 tablespoons sweet pickle cubes, drained (optional, see notes)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice

Steps:

  • Place eggs in the bottom of a large pot and cover with cold water.
  • Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
  • Drain the eggs and rinse them with cold water. (Alternatively you can do baked hard boiled eggs in the oven or make Instant Pot hard boiled eggs if you prefer.)
  • Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
  • Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
  • Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.

Nutrition Facts : Calories 56 calories, Cholesterol 94 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 deviled egg, Sodium 66 milligrams sodium, Sugar 0 grams sugar

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  • Allow the eggs to cool and check in on them to make sure water stays cold (you can replace water with cold water as needed)


DEVILED EGGS - CLASSIC RECIPE - AMANDA'S COOKIN' - APPETIZERS
Growing up, it seemed like every holiday gathering had a tray of deviled eggs on the table. Classic deviled eggs are easy to make, so delicious, and they are a really pretty …
From amandascookin.com
Ratings 1
Calories 71 per serving
Category Appetizer


EASY CLASSIC DEVILED EGGS - MRFOOD.COM
No-Mess Method: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2 inch of …
From mrfood.com
3/5 (3)
Estimated Reading Time 2 mins
Category Appetizers


CLASSIC DEVILED EGGS - MY FOOD AND FAMILY
Classic Deviled Eggs . 0 Review(s) 45 Min(s) What You Need. Select All. 1 serving. Original recipe yields 1 serving. 6 large hard boiled eggs. 3 tablespoons mayonnaise or salad dressing . 1 tablespoon sugar . 1 teaspoon mustard (honey mustard is great!) 1 teaspoon vinegar . Salt & pepper to taste . Paprika (optional) Add to cart . Add To Shopping List. Let's Make It. 1. To boil …
From myfoodandfamily.com
Category Recipes
Total Time 45 mins


CLASSIC DEVILED EGGS | RECIPE | FOOD NETWORK RECIPES ...
The Best Deviled Eggs you'll ever make have a few secret ingredients like, vinegar, and paprika! These are the ONLY deviled eggs we make now! This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it's a must-have for Thanksgiving dinner. Easy to make-ahead, too!
From pinterest.com
4.2/5 (346)
Estimated Reading Time 30 secs
Servings 4


CLASSIC DEVILED EGGS | LOVE & FOOD FOREVA
To assemble the deviled eggs: Peel the eggs, then cut each egg in half and scoop the yolks out with a spoon into a medium sized bowl. Lay the empty egg white halves onto a flat serving platter. Mix the yolks with the mayonnaise, Dijon mustard, apple cider vinegar, half of the chopped chives, and a couple pinches each of salt and pepper.
From loveandfoodforeva.com
Cuisine American
Category Appetizer
Servings 4


CLASSIC DEVILED EGGS RECIPE | REAL SIMPLE
Cut 6 eggs in half, lengthwise. Step 3 Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
From realsimple.com
3.5/5 (20)
Calories 128 per serving


CLASSIC DEVILED EGGS - MOMTASTIC.COM
To me, deviled eggs are the must have finger food for picnics and summer celebrations. I don’t know if it is because my mom always took deviled eggs to …
From momtastic.com
Estimated Reading Time 1 min


CLASSIC DEVILED EGGS (LOW CARB - LITTLE PINE KITCHEN
Classic deviled eggs are one of those deviled eggs you can’t have just one of…. They’re the biggest hit at the BBQ (sorry cute new dress), the high protein low carb snacks even kiddos will fight over, the treat NO ONE can say no to!. This is one of those low carb recipes that’s suuuper easy, really versatile and ever-evolving. Perfect for low carb breakfast (betcha didn’t …
From thelittlepine.com
Ratings 1
Category Breakfast
Cuisine American
Total Time 40 mins


CLASSIC DEVILED EGGS RECIPE - THE COOKING FOODIE
Carefully peel the eggs and gently dry with paper towels. 3. Slice the eggs in half lengthwise, remove the egg yolks and place in a large bowl. 4. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth. Check the seasoning, add more salt/pepper if needed.
From thecookingfoodie.com
5/5 (7)
Servings 6
Cuisine World


CLASSIC DEVILED EGGS - THE FOOD CHARLATAN
Peel the eggs and slice each one in half lengthwise. Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times. Add the rest of the ingredients: mayonnaise, mustard, dijon mustard, seasoned salt, cayenne pepper, and black pepper.
From thefoodcharlatan.com
5/5 (1)
Total Time 22 mins
Category Appetizer
Calories 69 per serving


CLASSIC DEVILED EGGS - FOOD STORAGE MOMS
Classic Deviled Eggs. Hard-Boiled Eggs. SUN OVEN: You can bake the eggs in your Sun Oven. You preheat your Sun Oven to 350 degrees and place a muffin tin with the eggs you want to be baked or hard boiled with a tablespoon or so of water. Bake for 30 minutes or so. You may see brown specks after they are done, no worries. They are fine. Drain the hot water, …
From foodstoragemoms.com
Ratings 3
Servings 12
Cuisine American
Category Appetizer


CLASSIC DEVILED EGGS RECIPE - REAL SIMPLE
Food; Recipes; Classic Deviled Eggs; Classic Deviled Eggs. Rating: 3.5 stars. 20 Ratings. 5 star values: 8 4 star values: 2 3 star values: 6 2 star values: 3 1 star values: 1 Read Reviews Add Review 20 Ratings 1 Review By Melissa Clark. Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Read the full recipe after the video. Recipe Summary test. hands-on: 10 …
From realsimple.com


HOW TO MAKE CLASSIC DEVILED EGGS – FOOD RECIPE INDUSTRY
This deviled egg recipe is very simple and classic, but who says you can’t have fun with deviled eggs? To jazz up your deviled eggs, make them sweeter, savory or spicy, you can add a whole lot of other ingredients. These include sriracha sauce, bacon, jalapeno, goat cheese, shallots and so on. You can equally add herbs like dill, tarragon and basil. Just get creative and make …
From foodrecipeindustry.com


CLASSIC DEVILED EGGS RECIPE + WONKYWONDERFUL
How To Make Classic Deviled Eggs. Hard boil the eggs using your preferred method. Cool then peel eggs. Slice each egg in half, lengthwise. Transfer yolks to small bowl. Mash yolks into fine crumbles using a fork. Add mayo, mustard, salt and pepper. Mix until smooth and creamy. Add more mayo 1 Tb at a time to reach desired consistency.
From wonkywonderful.com


DEVILED EGG INGREDIENTS - ALL INFORMATION ABOUT HEALTHY ...
Deviled Egg Recipes - Martha Stewart hot www.marthastewart.com. Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres.Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening.Make this creamy deviled egg recipe and get your party started in 30 minutes or less!
From therecipes.info


CLASSIC DEVILED EGGS | HOME COOKING22
Cut the eggs in half, remove the yolks in a medium bowl and place the whites on a serving platter. Cut the yolks with a fork until finely ground. Add mayonnaise, vinegar, mustard, salt and pepper and mix well together properly. Spread the yolk mixture evenly over the egg whites. Sprinkle with paprika and serve.
From homecooking22.com


CLASSIC DEVILED EGGS RECIPE - SLIMFAST
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, 1 chopped shallot, mustard, salt, pepper, and the juice from 1 lime before ...
From slimfast.com


CLASSIC DEVILED EGGS (MAKE-AHEAD) | WHOLE FOOD MAG
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack! Hard boil eggs in an instant pot, air fryer, or on the stove top. Cool eggs completely. Remove the yolks and place in a medium bowl, place the whites on a serving platter. With a fork, mash the yolks into a fine crumble.
From wholefoodmag.com


DEVILED EGG RECIPES - MARTHA STEWART
A classic finger food, deviled eggs are the perfect bites for any event. Whether you go traditional or opt for newfangled toppings, these bite-size appetizers are easy to make and even easier to eat. Most Popular . creamy deviled eggs. Creamy Deviled Eggs . Rating: 3.27 stars 1068 . Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. …
From marthastewart.com


CLASSIC DEVILED EGGS - HAMILTON BEACH BRANDS
Deviled eggs are the edible centerpiece to every party. Popular at summer cookouts, winter holiday parties, and of course, Easter when hard-boiled eggs are so abundant, deviled eggs are a sure bet on the appetizer table. They’re widely considered to be the greatest thing since sliced bread - but in truth, they’ve been around since well before the automatic …
From blog.hamiltonbeach.com


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