DELICIOUS DEVILED EGGS
From holiday parties to warm weather barbeques and potluck suppers, these classic deviled eggs will spice up any occasion.
Provided by Food Network
Categories appetizer
Time 10m
Yield Makes 6 (2 halves) servings
Number Of Ingredients 6
Steps:
- 1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
- 3. Refrigerate 1 hour or until ready to serve.
- Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week.
THE BEST DEVILED EGGS
Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd fave. See notes above for optional add-ins!
Provided by Ali
Time 30m
Number Of Ingredients 7
Steps:
- Slice the hard-boiled eggs in half lengthwise.
- Scoop out the egg yolks and transfer them to a small mixing bowl. Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo (or Greek yogurt), lemon juice, Dijon, garlic powder, a generous pinch of salt and pepper, and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, add in some more mayo or a tiny splash of water.
- Using either a spoon or a small cookie scoop or a piping bag, fill the inside cavities of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
- Serve immediately and enjoy!
DEVILISH DEVILED EGGS
A dash of cayenne pepper in these deviled eggs prevents the creamy mustard-mayo-blue cheese dressing blend from being simply too heavenly to bear.
Provided by My Food and Family
Categories Home
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Stir in mayo, dressing and mustard.
- Spoon or pipe yolk mixture into centers of egg whites; sprinkle with pepper.
Nutrition Facts : Calories 50, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 95 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
DELICIOUS DEVILED EGGS
Make and share this Delicious Deviled Eggs recipe from Food.com.
Provided by Kiwiwife
Categories < 30 Mins
Time 25m
Yield 24 Eggs
Number Of Ingredients 8
Steps:
- Cover eggs with cold water and bring up to a simmer for 3 mins then cover pan and turn off heat let sit for 14 minutes.
- Meanwhile chop chives and shallots.
- Peel eggs and slice lengthwise dropping egg yolks in a bowl.
- Mash yolks and add all ingredients except paprika. Depending on how dry eggs are, adjust mayo & mustard to achieve a consistency of frosting.
- Place in a ziploc, cut tip of & pipe back into egg whites.
- Garnish with paprika and fresh chives.
Nutrition Facts : Calories 43.5, Fat 3, SaturatedFat 0.8, Cholesterol 93.7, Sodium 53.1, Carbohydrate 1.1, Sugar 0.3, Protein 2.9
DEVILISH EGGS
Make and share this Devilish Eggs recipe from Food.com.
Provided by Schutte
Categories < 30 Mins
Time 20m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
- Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
- Spoon mixture back into egg halves.
- Mix paprika and chipotle powder.
- Garnish with extra chopped chives and paprika blend.
DEVILISH EGGS
This recipe is from "My First Cookbook" distributed by the Imperial Sugar Company in 1959. This is the way all my in-laws prepare devilled eggs. They're very good. Can easily be doubled or tripled as needed. Prep time does not include boiling the eggs.
Provided by Nanita
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs in half and remove yolks.
- In medium bowl mash yolks and add remaining ingredients. Mix well.
- Spoon mixture into egg white halves.
- Sprinkle with paprika.
- Refrigerate 1 hour or until time to serve.
Nutrition Facts : Calories 213.7, Fat 15.6, SaturatedFat 4, Cholesterol 427.8, Sodium 634.8, Carbohydrate 4.8, Fiber 0.1, Sugar 2.1, Protein 12.8
DEVILED EGGS - DEVILISHLY DELICIOUS
I've had this recipe,from Food & Drink magazine (the best of) in my pile of recipes to try for ages - now why didn't I make it sooner? I've included tips for making perfect hard boiled eggs! For best results, read the directions one day ahead.
Provided by CountryLady
Categories Kid Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
- The night before cooking the eggs, store them on their side in their container to centre the yolks.
- Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
- Over high heat, heat water & eggs until just fully boiling.
- Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
- Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
- Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
- Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
- Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.
Nutrition Facts : Calories 127, Fat 9.4, SaturatedFat 2.2, Cholesterol 214.9, Sodium 163.1, Carbohydrate 4, Fiber 0.2, Sugar 1.3, Protein 6.5
DELICIOUSLY DEVILISH EGGS
Make and share this Deliciously Devilish Eggs recipe from Food.com.
Provided by Lorac
Categories Pork
Time 20m
Yield 24 halves
Number Of Ingredients 8
Steps:
- Slice eggs lengthwise and scoop out yolks.
- Place yolks and remaining ingredients in a food processor or blender and process until smooth and blended.
- Place mixture in a pastry bag and pipe into the egg white halves.
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14 DELICIOUS DEVILED EGG RECIPES WITH TO-DIE-FOR TOPPINGS
From bhg.com
Occupation Food Editor, Better Homes & GardensPublished Jan 27, 2016Estimated Reading Time 4 mins
- Bacon and Cheese Deviled Eggs. Bacon is sure to amp up your deviled eggs' popularity. To prep this fan-favorite recipe in no time, start with hard-boiled eggs from the supermarket.
- Deviled Eggs. Looking for the classic approach to deviled eggs? This easy deviled egg recipe is spot-on. We stick to the basics with a deviled egg filling made from mayonnaise, mustard, and vinegar.
- Jalapeño Popper Deviled Eggs. These deviled eggs come with a fiery kick that's peppery, crunchy, and oh-so-tasty. Fill the eggs with a heaping mixture of jalapeño, bacon, and green onion, then stick a homemade cheese crisp in the center.
- Deep-Fried Deviled Eggs. Bet you haven't had deviled eggs like this before! Get ready to impress everyone at your next gathering with this indulgent fried deviled egg recipe.
- Pressure Cooker Bacon Deviled Eggs. Yes, you can make hard-cooked eggs in your pressure cooker! After just six minutes of cooking under pressure, you'll be peeling those eggs for your soon-to-be favorite easy deviled egg recipe.
- Paleo Avocado Deviled Eggs. Even if you don't follow a Paleo diet, you're going to love this healthy deviled egg recipe. Vibrant green avocado and Paleo mayonnaise (we've got a homemade recipe for that, too!)
- Perfect Pair Deviled Eggs. Have some picky eaters in the house that only eat deviled eggs with or without relish? This deviled egg recipe from Trisha Yearwood will keep everyone at the Easter table satisfied.
- Blue Cheese, Apple, and Walnut Deviled Eggs. Put a fun spin on deviled eggs by mixing mashed egg yolk with crumbled blue cheese, sliced apple, and toasted walnuts.
- Beet-Dyed Deviled Eggs. These pretty-in-pink eggs stand out on a crowded brunch plate. A quick soak in fresh beet juice infuses each bite with earthy flavor and bold color.
- Sweet Potato Deviled Eggs. Rock your next potluck with this Mexican-inspired deviled eggs recipe. We've kept everything you love about classic deviled eggs but added mix-ins like jalapeño peppers, sweet potato, and Mexican crema.
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