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
EASY CREAMY DEVILED EGGS
Mom's original recipe with a little kick of wasabi mayonnaise to give this classic a more modern edge.
Provided by ShannLeigh
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.
- Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top. Refrigerate until serving.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 1.4 g, Cholesterol 95 mg, Fat 4.3 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 115.4 mg, Sugar 1 g
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
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.
LITTLE DEVIL DEVILED EGGS
Make your deviled eggs devilishly cute with this Little Devil Deviled Eggs recipe. The best part of our Little Devil Deviled Eggs are that they are a Healthy Living recipe so get out the grape tomatoes and olives and let's get started.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add dressing, pickles and hot sauce; mix well.
- Spoon yolk mixture into resealable plastic bag. Cut small corner from bottom of bag; use to pipe yolk mixture into egg white halves. Sprinkle with paprika.
- Decorate with remaining ingredients as shown in photo, trimming olive pieces as needed.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
SPICY LIL-DEVILED EGGS
These lil-deviled eggs pack just enough of a spicy kick to raise eyebrows! Yummy :)
Provided by Holly Grier- Wallace
Categories Other Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- 1. Boil 6 eggs: place cold eggs in a pot, add a pinch of salt and/or tsp of vinegar (to help keep eggs from cracking). Cover the eggs with cold water, cover the pot with a lid and bring to a boil. Turn the burner off & be sure not to remove the lid, then let the pot sit from 10-15 minutes. Drain the hot water and cover with cool water to stop the cooking process. You will want to wait until the eggs have cooled completely before peeling them. Cut the eggs in half lengthwise and remove the yolks.
- 2. In a large bowl, place the egg yolks, along with the rest of the ingredients and mix well.
- 3. You want the mixture to be smooth and creamy.
- 4. Place the yolk mixture in your egg white halves and garnish with a piece of chile pepper and/or a sprig of cilantro.
LIL' DEVIL EGGS
Look out! Hot stuff coming through! These fun and spicy eggs will be the talk of any buffet table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut pepper in half, finely chop one half and set aside. Cut eggs in half widthwise. Cut a thin slice from the bottom of each half so they sit flat. Remove yolks. In a small bowl, mash yolks. Add the chopped pepper, mayonnaise, jalapeno, pepper sauce and salt; mix well. Stuff into egg whites. Sprinkle with paprika. , Cut horns from remaining pepper half and press into filling. Refrigerate until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 118mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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.
SOUTHERN DEVILED EGGS
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
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.
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- Hard boil the eggs. Cover eggs (12) with 1 ½” of water in a large saucepan. Bring water to a boil, then remove pan from heat and cover it with a lid. Set aside, and allow the eggs to cook like this for 18 minutes. While cooking, prepare a large bowl with ice and cold water. Remove eggs from the saucepan into the bowl of ice water with tongs. Once cool enough to handle (a few minutes) peel the eggs.
- Make the filling. Cut each egg in half lengthwise. Carefully remove the yolks and place them inside a food processor (Note 4). Add avocados (2), lime juice (3 tablespoons), minced garlic (2 cloves), minced jalapeno (1/2 deseeded), cayenne pepper (1/2 teaspoon), and salt (1 teaspoon) and process until creamy smooth. Be sure to pause the processor occasionally to clean off the sides to ensure everything incorporates. Add cilantro (1/4 cup), and pulse a few times. Taste the filling and adjust to your liking (Note 3).
- Fill the eggs. Use a spoon, baggie (with a small hole in the tip, see video), or a piping bag to add filling to the center of each egg white. Sprinkle the top of your eggs with additional cilantro and cayenne pepper. Serve immediately (Note 5) and enjoy!
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Estimated Reading Time 5 mins
- Slice the eggs lengthwise in half, using a sharp, non-serrated knife.. Rinsing your knife in cold water between eggs will make slicing easier.
- Put the whites in a container and cover with the beet juice. Let sit for 5 minutes for a light pink color, and up to 24 hours for a dark purple color (I like the longer soak time for more flavor and color, plus a firmer texture).
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4.1/5 (23)Total Time 40 minsCategory AppetizerCalories 45 per serving
- Add six large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice the eggs through the center, then, slice a tiny bit off the bottom so they sit perfectly flat. This will prevent them from sliding around the plate.
- Carefully remove the yolks. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
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5/5 (6)Total Time 20 minsCategory AppetizerCalories 126 per serving
- Separate the egg yolks and place them into a medium bowl. Put the whites on a serving platter and set aside.
- Use a fork or avocado masher to mash the yolks. Add the mayonnaise, vinegar, mustard, Worcestershire, sugar, salt, and pepper.
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5/5 (2)Calories 90 per servingServings 12
- Combine the thoroughly mashed yolks with the butter and crème fraîche — get the mixture as smooth as possible. Add the cocoa, brown sugar, and salt, stirring until well combined.
BEST DEVILED EGGS RECIPE +VIDEO INSTRUCTIONS | LIL' LUNA
From lilluna.com
5/5 (22)Calories 235 per servingCategory Appetizer
- Place eggs in a pot of cold water and cover by 1 inch or so. Add a pinch of salt and cover with a lid.
- Bring water to a boil on high heat. Once it has reached a boil, reduce heat to medium-high heat and boil for 6-7 minutes. When done, remove eggs from pot and pot in a bowl of ice water for a few minutes.
- Carefully cut each egg, lengthwise, removing the yolk to a small bowl. Set the white of egg aside.
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From fannetasticfood.com
4.5/5 (79)Estimated Reading Time 3 minsServings 12Total Time 25 mins
- First you need to hard boil the eggs! Place the eggs in a pot, add just enough cold water so that they are fully covered, and put on high heat. Add a little salt to the pot, too — it’ll make them easier to peel.
- Cover and bring them to a boil, then turn off the heat and let them sit, still covered, for 12 minutes. Then they are ready! I usually rinse them with some cold water and let them sit for a bit to cool them down first. You can also put them in an ice bath.
- Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for the paprika) to the yolks in the bowl, and mash it all together. If you would like the mixture to be smooth, use a blender.
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