CAESAR DEVILED 6-MINUTE EGGS
Steps:
- Add the eggs to a small pot with cold water to cover. Bring to boil, then lower the heat and simmer gently for 6 minutes. Remove the pot from the heat and use a slotted spoon to transfer the eggs to a bowl of ice water, cracking the eggs slightly to make them easier to peel. When cooled slightly, remove the shells with a spoon, then set the eggs aside to cool completely.
- Meanwhile, combine the mayonnaise, garlic and Parmesan in a small bowl; mix well. Transfer to a pastry bag with the tip cut off.
- Heat 2 tablespoons olive oil in a small sauté pan over medium heat. When the oil is glistening, add the anchovies and capers; sauté until beginning to crisp. Stir in the panko and cook until beginning to toast, about 3 minutes. Remove from the heat and set aside.
- Cut the eggs in half lengthwise. Pipe the desired amount of mayonnaise mixture--1 to 2 tablespoons--onto each egg yolk. Top with the panko mixture, 1 shaving of Parmesan, and some lemon zest and parsley. Serve.
D-SIX DEVILED EGGS
This is a recipe that I created based on my mothers deviled egg recipe. I added a few other ingredients, that I feel gave it a little more flavor.
Provided by D-Six
Categories Brunch
Time 30m
Yield 24 deviled eggs, 24 serving(s)
Number Of Ingredients 8
Steps:
- Boil and peel cooled eggs.
- Cut eggs length ways, and remove yolks, place yolks in bowl.
- Add all ingredients.
- Mash yolks and ingredients together until well blended.
- Fill egg white halves with filling with a teaspoon.
- Sprinkle with paprika.
Nutrition Facts : Calories 48.9, Fat 3.5, SaturatedFat 0.9, Cholesterol 93.9, Sodium 84.8, Carbohydrate 0.9, Sugar 0.4, Protein 3.2
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
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.
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.
CLASSIC DEVILED EGGS
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
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
THE DEVIL MADE ME DO IT DEVILED EGGS
I just got tired of the same old egg recipe. My b/f said his mom added mustard to hers, so I combined hers and mine and this is what I came up with. When I take this anywhere, I come home with an empty plate. It does not include time to boil eggs. Makes 12 egg halves.
Provided by Chef shapeweaver
Categories Cheese
Time 2h10m
Yield 12 halves, 6 serving(s)
Number Of Ingredients 9
Steps:
- Split eggs lengthwise.
- Remove yolks.
- Put yolks into medium bowl.
- With fork mash well.
- Add mustard and mayonnaise.
- Mix well.
- Add bacon, cheese, and relish.
- Mix well--you may need to add a little more mayonnaise.
- Add sugar, salt, and pepper.
- Mix well.
- Divide egg yolk mixture between egg whites.
- Arrange on egg platter or a nice plate.
- Sprinkle with paprika.
- Chill for 2 hours.
THE BEST DEVILED EGGS RECIPE
This simple deviled eggs recipe is our go-to deviled egg recipe.
Provided by Camille Beckstrand
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Peel shells off of the hard boiled eggs and slice in half (lengthwise).
- Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
- Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
- Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
- Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.
Nutrition Facts : Calories 40 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LIL DEVILS DEVILED EGGS
The Lil Devils can be made, of course, with your favorite deviled egg recipe; I'm enclosing the recipe my mother was famous for, and which I've taken over myself. The Lil Devils were first served at a Halloween party for adults in 2007, but these could also be great adapted at a child's party anytime. Also, I'm not great at measuring (nor was she), but the quantities for ingredients are in the right ballpark. As for decorating: let ingredients at hand and your imagination be your guide. In the photo that will be included, I omitted toasting the pine-nuts which is why you can't really see them.
Provided by Diann is Cooking
Categories < 4 Hours
Time 1h15m
Yield 24 Lil Devils
Number Of Ingredients 10
Steps:
- Slice eggs in half, and remove yolks to a separate bowl.
- Combine mustard, mayonnaise, curry powder and salt with yolks, mashing with the flat end of a large spoon. You may have to adjust mustard and mayonnaise quantities to reflect your taste for moisture of the deviling, and the size of the yolks.
- Mix in the chopped dill pickle or the capers (if necessary, drain them first).
- Stuff the egg white "boats" using a spoon. You may stop here and chill in refrigerator until serving, OR you may go on to make the decorated eggs.
- To decorate the Lil Devils: the capers become eyes, the pine nuts and pimento become noses, more pimento for mouths and for devil horns. The dill serves as hair and as beards. Create some Devils as victims, too. Round mouths, the like. Roasted pepper works well as pimento (is really the same thing), just cut or slice it to the shapes you want.
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