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.
JENNY'S DEVILED EGGS
Through many trial and errors I created this recipe. Other recipes always seemed to miss the mark for me. Sorry Maw Maw no offense meant. :D Obviously, taste is subjective. I hope you enjoy. :) Recipe is okay to double.
Provided by Jencathen
Categories Weeknight
Time 30m
Yield 24 Deviled Eggs, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs in a single layer in a large pot. Put just enough cold water in the pot to cover the eggs. Bring to a rapid boil. Remove from burner and cover and let sit in hot water for 20 minutes.
- Drain eggs and remove shell under cold water.
- Cut the boiled egg in half lengthwise and remove the yolks and place yolks in a mixing bowl.
- Reserve your egg halves on an egg tray or platter.
- Combine all ingredients EXCEPT dill relish with an electric mixer, blender or processor. Stir in the relish.
- Either spoon the mixture into the egg whites or pipe it in using a pastry bag or place in a ziploc baggie and snip a corner and squeeze into egg white. Garnish with Paprika, parsley or anything else you like.
SUNNY'S DEVILED EGGS
Provided by Sunny Anderson
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter 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.
JENNY'S MEATY DEVILED EGGS
The inspiration behind this recipe is my love of bacon and my love of deviled eggs! Put the two together and it is M-A-G-I-C! The recipe makes quite a bit of filling. Even with generous applications to the eggs, there should still be some left over.
Provided by Jenny Glenn
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
- 2. Mince the Spam and bacon bits, then brown in skillet or pan; blot excess grease. To the bowl with the yolks, add the meat mixture and mayonnaise. With a pastry knife or the back of a fork, mash all ingredients together until the mixture is relatively smooth.
- 3. Add the liquid smoke, lemon juice and honey mustard. Mix well, adding a little salt and pepper to your liking. If the mixture is too stiff, add small amounts of mayo and honey mustard to achieve desired taste & consistency.
- 4. Spoon or pipe the filling back into the egg whites. For decoration, place a large bacon bit piece on top of each egg. Or, if you prefer, dust the tops of the eggs with paprika or pico de gallo.
- 5. Cover and refrigerate, ideally, for at least 2 hours before serving.
CLASSIC DEVILLED EGGS
Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like
Provided by Esther Clark
Time 30m
Number Of Ingredients 8
Steps:
- Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
- Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium
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