RICH DEVILED EGGS
When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.
Provided by Shira Bocar
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
- Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.
DEVILED GUACAMOLE EGGS
We're combining our two favorite appetizers into one: Deviled Guacamole Eggs! These deviled eggs have all the flavor and pizazz of regular deviled eggs, plus a little guacamole kick. They are mayonnaise free, so healthy to boot!
Provided by Karen
Categories Appetizer
Time 22m
Number Of Ingredients 8
Steps:
- Fill a pot with a steamer attachment with about 3 inches of water. Bring water to a boil over high heat. Place the eggs in the steamer and set over the boiling water with a lid for 12 minutes. Immediately plunge eggs into ice water and cool completely. (You can boil them for 12 minutes directly in the water if you don't have a steamer.)
- Peel the cooled eggs and cut in half. Put the yolks into the bowl of a food processor, blender, or bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash with a fork.
- Stir in the tomatoes and cilantro, and season with salt and pepper.
- Spoon the filing into the whites and garnish with extra cilantro. Serve immediately. If you are serving them later, store them in the fridge but let come to room temperature for 30 minutes before serving.
Nutrition Facts : ServingSize 1 egg, Calories 50 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 32 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
DEVILED EGGS
My favorite way to make deviled eggs! Includes a rich and creamy filling and they're finished with crisp bacon and flavorful chives! Mix up the fillings and toppings to suite your taste (see notes).
Provided by Jaclyn
Categories Appetizer
Number Of Ingredients 9
Steps:
- Peel eggs, then slice into halves.
- Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
- Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
- Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
- Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
- Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.
Nutrition Facts : Calories 167 kcal, Carbohydrate 1 g, Protein 8 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 225 mg, Sodium 289 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DEVILED EGG SPREAD
Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients-boiled egg yolks, mayo, and Dijon mustard-for a smooth spread that's perfect for slathering onto toast.
Provided by Todd Richards
Categories Egg snack Lunch Appetizer Quick & Easy Mustard Celery Boil Vegetarian Soy Free Tree Nut Free Summer Dairy Free Condiment/Spread
Yield Makes about 1 ½ cups
Number Of Ingredients 11
Steps:
- Fill a large bowl with ice and water.
- Bring 6 cups water and 2 tablespoons salt to a boil in a deep saucepan over high heat. Add the peeled celery stalk to the boiled water, and cook for 2 minutes. Remove from the pan, and plunge in the ice bath.
- Remove the outer stringy layer of the celery with a vegetable peeler and discard.
- Add the vinegar to the water, and return to a boil. Add the eggs to the pan, and cook for 8 minutes. Remove the eggs from the pan, and plunge in the ice bath.
- When the eggs are cool enough to handle, peel them and separate the whites from the yolks. Chop the egg whites to equal ½ cup, and reserve for Smoked Oysters on Toast if desired. Reserve the remaining whites for another use.
- Combine the egg yolks, mayonnaise, Dijon, red wine vinegar, and hot sauce in a medium bowl.
- Dice the celery and fold half into the egg yolk mixture. (Reserve the remaining celery for Smoked Oysters on Toast if desired.) Stir in the chives, black pepper, and remaining ½ teaspoon salt.
CT'S RICH DEVILED EGGS - EASY
I created this recipe because my daughter loves deviled eggs & I like strong seasonings. Can make 3 days ahead of time, see notes below. So here it is!
Provided by ct in ut
Categories For Large Groups
Time 1h15m
Yield 36 egg halves, 18 serving(s)
Number Of Ingredients 9
Steps:
- Peel the shells off the cooled hard boiled eggs.
- Cut eggs lengthwise, put only the yolks into a medium bowl & smash with a fork.
- Add sour cream, mustard, vinegar, onion, parsley, dill & lemon pepper into the yolk bowl & mix until smooth.
- Put yolk mix into a gallon zip top bag (or a pipping bag with fancy tip), cut 1/4in off corner of bag.
- Squeeze (or pipe) the yolk mix out of the cut bag's corner into the egg halves.
- Sprinkle the tops of the deviled eggs with the paprika.
- Chill in fridge 1 hr & now serve.
- Notes: Add 30min to total time if you don't have eggs already hard boiled & cooled. You can use fresh herbs in place of the dried it's delicious too! You can make the deviled eggs 3 days ahead stored on a platter in a zip top bag in the fridge.
Nutrition Facts : Calories 127.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 191, Sodium 543.4, Carbohydrate 4.7, Fiber 1.7, Sugar 1.2, Protein 8.8
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BEST DEVILED EGGS RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.8/5 (5)Servings 8Cuisine AmericanCategory Appetizer, Breakfast/Snack
- In a small food processor, combine the egg yolks, mayo, yogurt, relish, and mustard and pulse until smooth. Season to taste with salt.
- Scoop the mixture into the egg white halves (or use a piping bag, if you prefer). Sprinkle with desired toppings.
RICHARD BLAIS’ DEVILED EGGS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- To a vitaprep or standard blender, add egg whites and lemon juice, and blend until incorporated
- Working in 1 cup batches, place mixture in a stand mixer fitted with a whisk attachment and whip until mixture is quadrupled in volume and appears light and airy
WHAT TO SERVE WITH DEVILED EGGS? (18 LISTED OPTIONS)
From thecoldwire.com
Estimated Reading Time 7 mins
- Soup/Chowder. You know when you make a soup, and it feels like you are still missing something? Sometimes that something is a food you can chew. With soups being rather liquidy and soft, having food you can chew that goes along with the soup is a nice pairing.
- Sandwiches. Many times, deviled eggs are thought of as lunch food. They have just the right flavor and size to make lunch much more upscale. If you are having a gathering and want to serve something much nicer than potato chips on the side of the sandwich, the deviled eggs are a great choice.
- Steak. If you are a fan of steak, you know that almost anything can be served with a steak. When you learn to perfect the seasoning and the marinade on a great steak, you can turn it into any type of meal.
- Ham. Ham and deviled eggs are actually one of our favorite combinations. Ham is a prevalent Easter food, and so are deviled eggs. The flavors of the deviled egg and the ham will complement each other, and you will get a very nice upscale holiday meal.
- Egg Noodles. Egg noodles are another traditional holiday meal. Egg noodles can get a bit heavy, and people like to break them up with other foods as they have their meal.
- Asparagus. Not all vegetables pair well with deviled eggs. One of the better choices is asparagus. You can grill the asparagus or do a light fry on them and keep the spices a bit on the mild side.
- Stuffing. Stuffing is a very traditional side for a holiday meal. If you are serving an entire turkey dinner with stuffing, vegetables, potatoes, and more, don’t worry about putting deviled eggs on the table.
- Bread or Rolls. If you live in the south, you know that a warm biscuit goes with pretty much anything. The deviled egg is no exception. If you serve deviled eggs as a breakfast dish, it makes quite a bit of sense to serve them with some warm biscuits.
- Coleslaw. Since deviled eggs are a great treat to bring along to a picnic, you may see them served with some coleslaw. Coleslaw is a nice combination with the deviled eggs because it is usually served at about the same temperature, and it has a pleasing flavor to it.
- Potato Salad. Eggs and potatoes go quite well together. When you think about the most famous breakfast dishes, there are usually some eggs and potatoes involved.
BEST 5 DEVILED EGG RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
- Traditional Southern Deviled Eggs — Made with just a handful of everyday ingredients, these signature eggs (pictured above) come together in only 25 minutes and boast a duo of garnishes, including sweet pickles and pimentos.
- Lighter Southern Deviled Eggs — To balance the decadence of classic deviled eggs, Bobby Deen mixes creamy Greek yogurt with just a small scoop of mayonnaise, but he maintains tried-and-true flavors by including a bold spice blend and chopped pickles in the filling.
- Ranch Deviled Eggs — Save time in the kitchen by relying on store-bought salad dressing to offer a classic ranch taste to Melissa's easy appetizer, finished with a drizzle of barbecue sauce and chopped fresh scallions.
- Crunchy Deviled Eggs — After stuffing the egg whites with a tangy combination of lemon juice, mustard and pickled jalapenos, Sunny adorns each egg with canned fried onions for a crispy textured bite.
- Truffled Deviled Eggs — Fresh truffles are extremely pricey, so Anne opts for truffle oil — an ingredient that's a bit more modest — to add rich flavor to her top-rated eggs.
JALAPENO POPPER DEVILED EGGS - I AM A FOOD BLOG
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Servings 8Total Time 20 minsEstimated Reading Time 3 mins
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DEVILED EGGS - PREPPY KITCHEN
From preppykitchen.com
Ratings 8Calories 58 per servingCategory Appetizer
- Place the eggs in a pot with two teaspoons of salt and two teaspoons of vinegar then fill with enough water until the eggs are covered by 1-2 inches. Bring to a boil over medium-high heat and allow to boil for 7 minutes then transfer to an ice bath to cool.
- Transfer the yolks to a bowl and mix with the mayo, mustard, and vinegar. You can add salt and pepper to taste at this point if desired.
- Either spoon the filling into the eggs or pipe the filling in with a star tip. Sprinkle with paprika and serve. Minced herbs or crumbled bacon can also be added if desired.
VEGAN DEVILED EGGS RECIPE (MADE WITH POTATOES)
From lettucevegout.com
Ratings 2Calories 88 per servingCategory Appetizer
- Wash the mini potatoes and coat with a splash of oil and pinch of salt. Place onto a baking tray and bake for 25 – 30 minutes, until the potatoes are soft through to the centre. Remove from oven and allow to cool until they can be handled.
- While potatoes are cooling, measure the remaining ingredients in a large bowl: ¼ block firm tofu (100 g), 4 tbsp vegan mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp nutritional yeast, ¼ tsp salt, ¼ tsp onion powder, ⅛ tsp ground turmeric powder and ⅛ tsp paprika (can use smoked paprika).
- Once the potatoes are cool enough, carefully slice in half and scoop out the centres. You can use a melon baller if you have one, otherwise, a small spoon works perfectly. I like to scoop out most of the potato so there’s more filling, but do what you prefer!
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.
SPICY CAJUN DEVILED EGGS - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (1)Total Time 20 minsCategory AppetizerCalories 71 per serving
- Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
- In a food processor, add egg yolks, mayonnaise, mustard, hot sauce, cajun seasoning, and salt. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.) Taste and add more hot sauce as desired.
- Pipe filling evenly between eggs and top with green onions and (optionally) more cajun seasoning.
- Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.
SMOKY DEVILED EGGS RECIPE - ASHLEY CHRISTENSEN | FOOD & WINE
From foodandwine.com
4/5 Category Deviled EggsServings 8Total Time 35 mins
- In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
- Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
- Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
- Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.
DEVILED EGGS WITH WHOLE GRAIN MUSTARD - DAILY APPETITE
From dailyappetite.com
5/5 (14)Total Time 17 minsCategory AppetizerCalories 74 per serving
- Slice hard-boiled eggs in half and remove yolks. Place yolks in a mixing bowl. Place egg whites on your serving platter.
- Add mayonnaise, vinegar, whole grain mustard, salt, pepper, and optional bacon bits to the mashed yolks and stir until blended.
DEVILED EGGS - I AM A FOOD BLOG
From iamafoodblog.com
4.5/5 (2)Total Time 27 minsCategory Main CourseCalories 67 per serving
- Gently scoop out the yolks into a food processor. Add the kewpie mayo, yogurt, milk or cream, dijon, and white miso (if using) to the yolks and blend until smooth. Taste and season with salt if needed.
- Use two spoons or a small cookie scoop to scoop out the filling into the egg white halves. Enjoy!
EATINGWELL DEVILED EGGS - WEBMD
From webmd.com
Cuisine AmericanTotal Time 20 minsServings 24Calories 34 per serving
- Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
12 DEVILED EGG RECIPES THAT WILL GET THE PARTY STARTED
From camillestyles.com
- Mayo-Free Deviled Eggs from Minimalist Baker. Why We Love It: If you love the idea of deviled eggs but can’t get on board with the hefty amount of mayo they usually require, here’s your solution.
- Classic Deviled Eggs from Downshiftology. Why We Love It: I’m of the opinion that classics need to be celebrated—and this recipe agrees. While I love all the creative spins that can be made to deviled eggs, sometimes, you just need to go with what you know works.
- Healthier Deviled Eggs from Live Eat Learn. Why We Love It: Deviled eggs, but with a modern twist. This lightened-up version swaps in Greek yogurt for mayonnaise for an extra boost of protein while adding a little taste of tang that I can always get on board with.
- Pimento Cheese Deviled Eggs from Pizzazzerie. Why We Love It: This recipe is an ode to the classics. Pimento cheese is game-changing in all sorts of recipes (macaroni and cheese, biscuits, and your favorite sandwich will all benefit), but it really shines in these deviled eggs.
- Spicy Deviled Eggs from Pinch and Swirl. Why We Love It: I often see deviled egg recipes opting for cayenne or any generic hot sauce to bring the heat. This take on the old favorite changes things up with sriracha.
- Deviled Eggs from The Modern Proper. Why We Love It: These are a choose-your-own-adventure sort of deviled egg. Four ingredients (plus salt and pepper) create a basic deviled egg that perfectly welcomes any array of toppings and mix-ins.
- Deviled Eggs with Brisket and Herbs. Why We Love It: These are the deviled eggs you didn’t know you needed in your life. On the list of things I’d happily eat all day, every day (soup, cake, creamy and comforting pasta, and a few salads in between) these rank first.
- Loaded Deviled Eggs from The Cookie Rookie. Why We Love It: The ultimate combo of toppings makes for crowd-pleasing deviled eggs. And when the recipe takes inspiration from a classic baked potato (sour cream, bacon, cheese, and chives), you know you’re in for a treat.
- Chipotle Deviled Eggs from The Perks of Being Us. Why We Love It: Fun fact I learned while rounding up these recipes: “Deviled” in the name has nothing to do with these beauties being devilishly delicious (though delicious, they are).
- Bacon Deviled Eggs from Dinner at the Zoo. Why We Love It: When you’re going for rich flavor, I recommend going all in. There’s a reason bacon and eggs are a breakfast staple—the pairing is what hearty, first-meal-of-the-day dreams are made of.
5 BEST MUSTARDS FOR DEVILED EGGS (REVIEWS UPDATED 2022 ...
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- French’s Classic Yellow Mustard. This mustard has a classic yellow color and is produced by French’s. This product comes in a squeezable yellow bottle, has an authentic flavor and natural ingredients.
- Grey Poupon Dijon Mustard. Dijon produces this mustard; it comes in a large glass bottle and has a white color. The ingredients of this mustard are vinegar, water, mustard seed salt, white wine, tartaric acid, citric acid, spice, sugar, fruit pectin, and much more.
- Woeber’s Sandwich Pal Sweet and Spicy Mustard. This mustard is manufactured by Woeber’s and has a yellow color. This product is made from crushed mustard seeds, and it comes in a large bottle.
- Herlocher’s Dipping Mustard. This mustard by Herlocher’s has a dark yellow color and a thick texture. This product comes in a glass bottle and is made from fresh and pure ingredients.
- Helga Gourmet Mustard. The flavor of this mustard is roasted garlic and is produced by Helga. This product is made from 100 % fresh garlic, and all its ingredients are natural as well.
BEST DEVILED EGGS RECIPE (WITH TONS OF MIX-IN IDEAS!)
From carlsbadcravings.com
- Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a food processor or mixing bowl if you don’t have a processor; set the egg whites aside.
- If using a mixing bowl, mash the egg yolks completely until they form a fine powder before adding the rest of the ingredients and mixing until smooth. If using a food processor, add all of the ingredients to the egg yolks (no need to process first), then process until smooth. If the mixture seems too thick, add a drizzle of olive oil. Taste and adjust seasonings as desired. If refrigerating at this point, keep in mind the flavors will mellow once refrigerated.
- Use a piping bag with a large tip or a plastic bag with the corner snipped to fill the egg white cavity with the yolk mixture. Chill for 30 minutes, time permitting.
- Sprinkle each deviled egg with crumbled bacon, chives and optional paprika or Cajun seasoning. Serve immediately.
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