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.
SAVORY DEVILED EGGS
When you're in the mood for some good finger food, turn to this recipe. Fans of mustard, dill and vinegar flavors, my family says these eggs are the best. I like them because they are easy to fill and make a popular contribution to a potluck or brunch.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt. , Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
SAVORY DEVILED EGGS
Good gosh I seriously don't know how to explain how wonderful these are. My husband (48) said they are absolutely the BEST deviled egg he has ever put in his mouth! You will just have to try them and let me know, they really are amazing and different from the normal deviled eggs with mustard and relish (which are wonderful as...
Provided by PJ Humble
Categories Other Appetizers
Time 50m
Number Of Ingredients 11
Steps:
- 1. Cut peeled eggs in half length wise and place yolks in a a mixing bowl.
- 2. Mash the yolks with the back of a fort until large lumps are gone. Add Mayo, milk, parsley, green onion, dijon mustard, dill weed, garlic powder, salt and pepper. Mix well!
- 3. Use icing applicator *I use pampered chef icing kit, looks fancy :) or spoon-put filling into egg whites, sprinkle with alittle paprika just for color.
- 4. Refrigerate until ready to serve.
SIMPLY THE BEST DEVILED EGGS
This is my favorite deviled eggs recipe. Its simplicity makes it so good.
Provided by ctrit
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
- Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
- Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 1.5 g, Cholesterol 308.4 mg, Fat 13.2 g, Fiber 0.2 g, Protein 11.7 g, SaturatedFat 3.8 g, Sodium 275 mg, Sugar 0.9 g
SWEET AND SAVORY DEVILED EGGS
My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. -Adrienne Vradenburg, Bakersfield, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
NOT-SO-DEVILISH DEVILED EGGS
Steps:
- Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
- Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.
GREAT DEVILED EGGS RECIPE
The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.
Provided by J. Kenji López-Alt
Categories Appetizer Snack Appetizers and Hors d'Oeuvres Snacks
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.
- Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary.
- With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.
- Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.
Nutrition Facts : Calories 96 kcal, Carbohydrate 0 g, Cholesterol 140 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, Sodium 192 mg, Sugar 0 g, Fat 8 g, ServingSize Makes 16 deviled egg halves, UnsaturatedFat 0 g
OH SO SAVORY DEVILED EGGS
Make and share this Oh so Savory Deviled Eggs recipe from Food.com.
Provided by JLBurnell
Categories Savory
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside.
- In a small bowl, mash yolks. Add the mayonnaise, vinegar, mustard, dill, garlic powder and salt.
- Spoon into egg whites. Garnish with dill sprigs if desired.
- Refrigerate until serving.
Nutrition Facts : Calories 58.3, Fat 4.3, SaturatedFat 1.1, Cholesterol 107.3, Sodium 94.7, Carbohydrate 1.5, Sugar 0.6, Protein 3.2
CLASSIC DEVILED EGGS
An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.
Provided by Kristina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
- Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
- Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g
SAVORY DEVILED EGGS
Make and share this Savory Deviled Eggs recipe from Food.com.
Provided by taillightsinsightbb
Categories Lunch/Snacks
Time 35m
Yield 12 eggs, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- slice eggs in half lengthwise.
- remove yolks.
- set whites aside.
- in a small bowl, mash yolks.
- add mayonnaise, vinegar, mustard, dill, garlic powder and salt.
- spoon into egg whites.
- garnish with springs, if desired.
- refrigerate until serving.
Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 2.1, Cholesterol 214.6, Sodium 189.4, Carbohydrate 3, Sugar 1.2, Protein 6.4
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
SAVORY DEVILED EGGS
I've never been a fan of the traditional "sweet relish" Deviled Eggs, so I created this recipe over the years. They have a nice savory flavor that's always a big hit. I bring them to all kinds of gatherings - potlucks, work parties, block parties and the like. I generally garnish them with whatever's on hand - capers, olives, pimentos, chives. Once I brought them to a Halloween party and dressed them up using capers for eyes, pimento for a mouth, and chives for horns - they truly were Deviled Eggs! One tip: placing the eggs on a cloth napkin covered platter keeps the slippery buggers from sliding all over the place and it adds a nice, festive touch.
Provided by Jenny BIL
Categories Savory
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise and put yolks in a food processor.
- Add Mayo, Dry Mustard, Paprika, Celery Salt, Pepper and Worcestershire Sauce to food processor and process until mixture is nice and creamy, adjusting the Mayonnaise as necessary and scraping down the sides of the food processor a couple of times to make sure everything is uniformly mixed.
- Place mixture from food processor in a resealable bag, snip off small piece of bag corner, and pipe into egg white sections.
- Garnish eggs as desired - capers, green and/or black olives, pimento, herbs, paprika.
Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 1.9, Cholesterol 224.9, Sodium 116, Carbohydrate 1.9, Fiber 0.1, Sugar 0.8, Protein 6.8
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