CHEF JOHN'S DEVILED EGGS
My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.
Provided by Chef John
Categories Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
- Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
- Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
- Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
- Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
- Pipe filling into the egg shells.
- Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.1 g, Cholesterol 191 mg, Fat 10.7 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 180.9 mg, Sugar 3.6 g
PERFECT DEVILED EGGS
These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.
Provided by Jan Charles
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
- Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 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.
MY BEST EVER DEVILED EGGS!
I get so many compliments on these deviled eggs.....and often left with an empty plate! Enjoy this classic favorite!
Provided by Chef Shannon 4
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To cook perfect hard boiled eggs: Place eggs in a pot of water seasoned with salt, enough to cover the eggs. Bring the water to a rolling boil. Cover the eggs, turn off heat completely and set the timer for 12 minutes. The eggs should be perfectly yellow in the center!
- To make the deviled eggs: Slice eggs in half lengthwise; and carefully remove yolks. Using a fork, mash the yolk with the mayonnaise. Add remaining ingredients (I never use relish, but I know some people like it!) except relish and paprika. Using an electric mixer, start on low speed, then increase to high speed to reach a creamy consistency. Use two spoons to fill each egg with the yolk mixture. Sprinkle a little paprika on each egg, then let set in the refrigerator for about 15 minutes. Eat and enjoy! I often make twelve eggs and double the ingredients.
MY DEVILED EGGS (YUMMY)
Tired of the standard deviled eggs, I combined quite a few recipes to create my own recipe. If you like a little sweetness in your deviled eggs, then this one is for you. Time involved includes 1 hour chill time.
Provided by Chippie1
Categories Kid Friendly
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Hard Boiling the Eggs:.
- Place eggs in saucepan and cover with water 1 inch above the top of the eggs.
- Bring to a boil.
- Turn off heat and cover for 20 minutes.
- Remove shells, halve the eggs, and remove yolks to a bowl.
- Deviled Eggs Filling:.
- Mash yolks with a fork.
- Add remaining ingredients.
- Mix either by hand or hand mixer.
- Spoon or pipe filling into egg whites.
- Garnish with sprinkled paprika.
- Chill 1 hour before serving.
Nutrition Facts : Calories 60.8, Fat 4.2, SaturatedFat 1, Cholesterol 107, Sodium 132.3, Carbohydrate 2.5, Sugar 1.6, Protein 3.2
THE BESTEST DEVILED EGGS EVER!!
My husband LOVES deviled eggs, but he's pretty picky about them too. The best way that I can describe these, is that it took me a lot of trial and error before I finally got them right. If you want more, don't double the recipe (its already doubled, and if you double it again, they just don't turn out right...TRUST ME!!) just make the batch twice. Just go ahead and boil all the eggs at once, and mix the ingredients twice. Enjoy
Provided by Tayders momma
Categories Lunch/Snacks
Time 30m
Yield 24 deviled eggs, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- boil the eggs -- place eggs in enough cold water to cover completely. Bring to a rolling boil over high heat. Reduce heat to a lower medium boil and cook an additional 12 minutes.
- Promptly chill the eggs so that the yolks stay a bright yellow.
- While the eggs are cooling -- in a medium mixing bowl combine the mayo, Splenda, mustard vinegar, relish and salt and pepper.
- Once the eggs are cool, slice them lengthwise, placing the yolks in the bowl with the other ingredients.
- Place the white halves in a deviled egg dish or serving tray.
- Mash the yolks, then blend with the other ingredients with a mixer on a medium speed until mostly smooth.
- Spoon the yolk mixture into the egg white halves. (I use disposable cake icing bags, with no tip in the bag or a large star tip to make them 'pretty').
- Garnish the eggs with a light dusting of paprika with the parsley sprigs on the tray around the whites.You may also garnish the top of the eggs with olive slices too.
Nutrition Facts : Calories 208, Fat 14.5, SaturatedFat 3.9, Cholesterol 375.8, Sodium 279.3, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 12.8
THE BEST DEVILED EGGS RECIPE
Get great flavor with The Best Deviled Eggs Recipe. The Best Deviled Eggs Recipe will be a simple yet scrumptious addition to the menu tonight.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Mash egg yolks in medium bowl with fork.
- Add sour cream, mayo, relish and mustard; mix well.
- Spoon into centers of whites; sprinkle with pepper.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 190 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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