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.
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.
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.
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
THE BEST DEVILED EGGS
Today we're making the World's Best Deviled Eggs topped with smoked paprika, thinly sliced scallions, and crumbled bacon bits.
Provided by Salima Benkhalti
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- In a large pot add eggs and 8 cups of water and bring to a boil. Bring the heat down and simmer for 12 minutes. Strain the water and move the eggs to an ice bath.
- Once they have cooled completely, peel the eggs, cut in half with a sharp knife to avoid breakage, and remove the yolks into a large mixing bowl. Grate the eggs using a box grater.
- To the grated yolks add mayo, mustard, pickle juice, pepper, and hot sauce. Mix well to combine. Fill a piping bag with the yolk filling. Pipe filling into the egg whites.
- Garnish with bacon bits, cornichon rounds, scallions, and smoked paprika.
BEST DEVILED EGGS
I made these for Christmas and the entire tray was quickly demolished. People chose these over the fancier appetizers and I got compliments all night. They're great for Easter of course, parties, BBQ's picnics etc. There's wiggle room with this recipe depending on your preference & what you have on hand, so play around with it! **NOTE: I like to use medium eggs for a 2-bite finger food but large eggs work fine. I don't recommend larger than that. I buy mine as far in advance as I remember so they peel easily, as fresh eggs are hard to peel. I use Martha Stewart's simple, fool-proof method of boiling the eggs.**
Provided by Suzy_Q
Categories Christmas
Time 20m
Yield 24 deviled eggs
Number Of Ingredients 11
Steps:
- Slice eggs carefully and remove the yolks into a bowl by gently squeezing the egg. Mash the yolks thoroughly with a fork. ***THIS STEP IS VERY IMPORTANT FOR A SMOOTH FILLING. Do not add any ingredients to the yolks until they're finely pulverized or else you'll end up with lumps.***.
- Add remaining ingredients (minus paprika) and mix very well. Taste and adjust ingredients to taste.
- Put filling into an icing bag* and pipe the filling into the center of the eggs pulling a little up toward the top of the white for an evenly distributed filling.
- Garnish with a light sprinkling of paprika. Refrigerate until use.
- * If you don't have an icing bag: take a ziplock bag and cut 3 small slits in one corner with a scissor. Add filling and pipe out of the corner of the bag. (You can also use a small spoon to dollop in the filling if you don't want to get too fancy.).
Nutrition Facts : Calories 33.2, Fat 2.1, SaturatedFat 0.7, Cholesterol 81.8, Sodium 87.1, Carbohydrate 0.5, Sugar 0.3, Protein 2.8
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
HEALTHIER DEVILED EGGS WITHOUT MAYO
These healthy deviled eggs made with Greek yogurt are full of flavor and oh so creamy. Transformed with beautiful pastel colors, they make the perfect secretly healthy appetizer for Easter, baby showers, and birthday parties.
Provided by Anjali Shah
Categories Appetizer Brunch Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Slice each egg in half and remove the yolk.
- Place the yolks of the eggs in a bowl. Use a fork to mash the yolks. Add the Greek yogurt, mustard, vinegar, salt, and pepper to the bowl and stir until well combined.
- To dye the egg whites, fill four small bowls with ½ cup of water. Add two to three drops of food coloring to each bowl and stir to combine. Place one egg white in each bowl and allow to soak for at least five minutes. The longer the egg is left in the water, the brighter the color will be.
- When you're satisfied with the color, remove the egg and place it on a plate to dry. Continue adding more egg whites until all the eggs have been dyed
- When the eggs are dry, spoon or pipe the egg yolk mixture back in and serve.
Nutrition Facts : ServingSize 1 deviled egg, Calories 43 kcal, Carbohydrate 1 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 137 mg, Fiber 1 g, Sugar 1 g
SMOKED SALMON DEVILED EGGS
2010, Barefoot Contessa How Easy is That?, All Rights Reserved.
Provided by Ina Garten
Categories appetizer,eggs and dairy,fish,Party Favourites
Time 30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
- Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
- To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
- When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
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.
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Reviews 4Category Appetizer, Side DishCuisine AmericanTotal Time 20 mins
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5/5 (6)Total Time 45 minsCategory AppetizerCalories 53 per serving
- Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer. Remove the pan from the heat, cover with lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
- Have ready a medium-sized mixing bowl filled with ice water. Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes. To peel the eggs, gently roll on the counter, breaking up the shell on all sides. Under running cool water, peel the eggs and set aside on a kitchen towel to dry.
- Cut the eggs down the middle lengthwise, carefully wiping your knife clean after each cut, if desired. Transfer the egg yolks to a food processor fitted with the blade attachment, add the remaining ingredients and process until smooth. Alternatively, place the yolk in a medium-sized mixing bowl and using a hand mixer on medium-high speed (or a whisk) mix until well-combined and smooth in consistency.
- Spoon a tablespoon of yolk mixture back into egg white crevices. Alternatively, using a pastry bag fitted with a 4B open star piping tip, pipe yolk mixture back into egg whites in a circular motion. Garnish with dill, if desired, and serve immediately.
DEVILED EGGS - I AM A FOOD BLOG
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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!
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5/5 (1)Calories 69 per servingCategory Appetizers
- Select the EGG setting or HIGH PRESSURE and set the timer to 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
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- Place eggs in a pot then pour in water to completely cover the eggs. Once the water comes to a rolling boil, turn off the heat and let the eggs stay covered for 10 minutes. While the eggs stay covered place cold water and ice in a bowl. Remove the eggs from the pot and place in the cold water and ice. Let them cool for about 5 minutes. Remove the eggs and pat dry with paper towel. Gently crack the eggs and peel them.
- Cut the hardboiled eggs into halves. Wet a paper towel or clean kitchen towel then wipe your knife on the towel after cutting each egg.
- With the help of a butter knife or spoon, gently separate the yolks from the egg whites. Place all the yolks in a large bowl.
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5/5 (2)Calories 52 per servingCategory Appetizer
- Fill a large pot halfway with water and bring it to a boil. Very gently add one egg at a time, taking care not to let it bounce or accidentally crack. Bring back to a low boil.
- Cover and cook on low boil for 12 1/2 minutes. Carefully transfer eggs to a large bowl of ice + water. Let eggs sit in ice bath for 15 minutes. Crack egg shells all around; the more well-cracked an egg is, the easier you’ll be able to peel it. While keeping the eggs submerged in cool water, gently peel cracked shell off.
- Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks well with a fork until smooth. Add mayo, mustard, relish, and Old Bay seasoning. Continue mashing until well combined and mixture is as smooth as possible.
- Spoon egg mixture into a Ziploc bag and snip off a tiny bit of the corner (can also use a piping bag fitted with a tip with large opening.) Pipe desired amount of egg yolk mixture into the egg white halves.
THE BEST DEVILED EGGS RECIPE WITH BACON - CHEF BILLY PARISI
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- Slice the hard-boiled eggs ¾ of the way up towards the top pointy end and gently remove the yolks and place them into a medium-size bowl and the whites on your serving dish, hole side up.
- Add the yolks, mayonnaise, mustards, vinegar, hot sauce, salt, and pepper to a food processor and process at high speed until smooth.
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BEST DEVILED EGGS - FOOD FOLKS AND FUN
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