DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
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.
DEVILED EGGS
I make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!
Provided by xtine
Categories < 30 Mins
Time 30m
Yield 12 egg halves
Number Of Ingredients 17
Steps:
- Peel & halve hard boiled eggs.
- Put yolks into a bowl, mash & mix well with mayonnaise, mustard, cream cheese, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles.
- Taste mixture before adding seasoning salt. You may need less than 1/4 teaspoon. Season to taste with seasoning salt & tabasco.
- Stuff egg white halves with yolk mixture. You can do this with a spoon, or you can put the yolk mixture into a quart-size plastic bag & snip off one corner to act as a pastry bag. Or if you want to get really fancy you can use an actual pastry bag with a fancy cake decorating tip on the end.
- Squeeze yolk mixture into egg white halves. Refrigerate before serving to allow yolk mixture to set. Don't garnish until just before you are ready to serve (especially if you are using paprika).
Nutrition Facts : Calories 51, Fat 3.5, SaturatedFat 1.1, Cholesterol 94.9, Sodium 65, Carbohydrate 1.3, Fiber 0.2, Sugar 0.7, Protein 3.4
DEVILED CRAB CAKES
Make and share this Deviled Crab Cakes recipe from Food.com.
Provided by CookinNEatinGal
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a med-sized saucepan.
- Sauté celery, onion, and green pepper, until tender.
- Add mustard and Worcestershire sauce.
- Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
- Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
- Mold with medium ice cream scoop into crab cakes.
- Sprinkle with remaining breadcrumbs.
- Broil to cook 30 minutes.
- •To prepare these deep-fried:
- Beat 2 eggs with 1/2 cup milk.
- Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
- Deep fry at 375°F, until golden brown.
DEVILED EGGS
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
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.
EASY DEVILED EGGS
This adopted recipe has already received many good reviews and is the way I have always fixed deviled eggs. Since these are just basic deviled eggs, use your imagination and add anything you want. Double or triple the recipe if desired. Cooking time includes time to cook the eggs.
Provided by GrandmaIsCooking
Categories < 15 Mins
Time 15m
Yield 6 deviled eggs, 3 serving(s)
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise into halves.
- Slip out yolks and mash well with a fork.
- Mix in remaining ingredients.
- Fill whites with yolk mixture, heaping it up lightly.
Nutrition Facts : Calories 72.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
THE BEST DEVILED EGGS (DIVINE EGGS)
Learn how to master a crowd favorite by taking a page from my Auntie Rose's recipe book. Made with creamy Miracle Whip, tangy mustard and sweet relish, these Classic Deviled Eggs are sure to impress!
Provided by Jocelyn Delk Adams
Categories Appetizer
Time 34m
Number Of Ingredients 8
Steps:
- Use a separate pan or bowl and add ice and water for an ice bath. This will be use later to cool the eggs after they have cooked. Select a pot that is large enough for the eggs to move freely while cooking, then place the eggs into the pot.
- Place salt in the pan and enough water to cover the eggs (about 4-5 cups is what we used but it will depend on the size of your pot.
- Turn on heat and bring water to a boil.
- Once the water starts boiling, lower the heat until the water is no longer boiling.
- Use an open tea strainer to lower the eggs into the hot water. Once the eggs have been placed into the water, turn the heat back up to boiling and boil for about 14 minutes.
- After the timer goes off, take the eggs out of the water and place in the cold water that was prepared earlier.
- Leave the eggs in the cold water until the eggs are completely cooled. Give it 10 to 15 minutes and check to make sure the eggs are completely cooled.
- Carefully peel each of the eggs insuring no shells are left.
- Place them on a plate, take a sharp knife and cup the eggs length wise (the long way) and remove the yolk from the center.
- Next take the yolk and mash very well then add your Miracle Whip, vinegar, mustard and sugar and blend until smooth. Add the relish and pepper.
- Next using a piping bag with a large star tip, add egg mixture and pipe into egg white. (OR you can use a small spoon to place the yolk mixture into the egg white).
- Garnish with the paprika and chives and place them in the refrigerator in a covered dish.
Nutrition Facts : Calories 38 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 1245 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CLASSIC DEVILED EGGS
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
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
DEVILED EGG BREAKFAST BAKE
This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.
Provided by Crazycook in PA
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise.
- Remove yolks and put in a bowl and mash with a fork.
- Set egg whites aside.
- To the egg yolks, add sour cream, mustard and salt and mix till creamy.
- Fill the egg whites with this mixture and set aside.
- In a small saucepan, saute the onions in the butter until tender.
- Add the soup and sour cream and mix well.
- Pour half of soup into an ungreased, shallow baking dish.
- Arrange stuffed eggs over the sauce.
- Spoon remaining sauce on top and sprinkle with the cheese and paprika.
- Cover and refrigerate overnight.
- The next morning take dish out of refrigerator for at least 30 minutes before baking.
- Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.
Nutrition Facts : Calories 254.1, Fat 20.1, SaturatedFat 9.8, Cholesterol 245.5, Sodium 738.7, Carbohydrate 6, Fiber 0.3, Sugar 2, Protein 12.3
DEVILED EGG CAKE
Dress up your Easter table with a giant egg cake.
Provided by Food Network Kitchen
Time 2h
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
- Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
- Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
- Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height.
- Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
- Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
- Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
- Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
- Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives."
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Egg Salad
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
BEST DEVILED EGGS
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Categories Egg Appetizer Cocktail Party Super Bowl Vegetarian Quick & Easy Halloween Summer Poker/Game Night Shower Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 hors d'oeuvre servings
Number Of Ingredients 7
Steps:
- Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
- Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.
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