BEST DEVILED EGGS
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.-Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 81mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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.
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
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
TAS-TEE DEVILED EGGS
My Grandma, whom with my Uncle's family raises thousands of chickens to sell their eggs, got this recipe from an egg customer. It uses Henri's Classic Private Blend Tas-tee salad dressing. You can't find it at every grocery store. She uses this recipe now instead of her usual Miracle Whip and mustard based recipe. It still has a tangy flavor but it is sweeter than the Miracle Whip versions. I searched all over Recipezaar for this but could not find it.
Provided by mrsmeduck
Categories Brunch
Time 25m
Yield 24 Deviled Eggs, 12-24 serving(s)
Number Of Ingredients 2
Steps:
- Hard boil eggs, I recommend recipe # 24799, or use an egg cooker. Also do not use fresh eggs. Use eggs at least one week old eggs. Eggs will keep for a month in the frig.
- Cut eggs in half using a wet knife. Dip in glass of water before cutting each egg.
- Pop out yolks into bowl and set aside whites on a platter.
- Mash yolks using a fork or spoon until in fine crumbs.
- Add Tas-tee salad dressing and mix well.
- Spoon mixture into set aside egg whites.
- Sprinkle on desired topping, I like Season salt or just keeping it plain.
Nutrition Facts : Calories 81.4, Fat 5.4, SaturatedFat 1.7, Cholesterol 192.2, Sodium 139.6, Carbohydrate 1.9, Sugar 1.3, Protein 6
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.
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
SLIM ITALIAN DEVILED EGGS
When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash the 4 yolks. Stir in mayonnaise, basil, oregano, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with cheese and fresh oregano leaves. Chill until serving.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 72mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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