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 REAL DEAL DEVILED EGGS
Make and share this The Real Deal Deviled Eggs recipe from Food.com.
Provided by Diana Adcock
Categories < 30 Mins
Time 22m
Yield 16 halves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pop out yolks into a bowl and mash with all the ingredients except the paprika.
- Spoon back into the white egg halves, sprinkle with paprika and chill.
DEVILED EGGS
Make and share this Deviled Eggs recipe from Food.com.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the eggs in a large saucepan with enough water to cover by 2 inches.
- Add some salt.
- Bring to a boil over high heat.
- As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
- Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
- Gently crack the shells under water to loosen, then remove the shells.
- Halve the eggs and scoop out the yolks.
- Mash the yolks well, then add the remaining ingredients except the chervil or chives.
- Mix well.
- Taste, adjust the seasonings.
- Fill the egg halves withe the filling.
- Can be prepared about 4 hours before serving.
- Sprinkle with the chervil or chives just prior to serving.
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
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.
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.
CREAMY DEVILED EGGS
Everyone wants to know what the secret is to making creamy deviled eggs. Can you keep a secret... it's the cream cheese.
Provided by FDADELKARIM
Categories Christmas
Time 10m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Peel the eggs then cut in half lengthwise. Carefully remove the yolks & set aside.
- Place the yolks & remaining ingredients in a food processor & blend until smooth.
- Spoon a heaping amount of the yolk mixture into each of the egg whites. Refrigerate until ready to serve.
Nutrition Facts : Calories 59.1, Fat 4.5, SaturatedFat 1.7, Cholesterol 110.4, Sodium 89.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 3.5
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- In a medium pot, boil enough water to cover the eggs by at least one inch. When the water comes to a boil, reduce the heat so you have a low simmer (just barely bubbling). If the water is bubbling too much, you’ll risk cracking the eggs when you place them in the pot.
- Carefully lower the eggs one at a time into the simmering water with a slotted spoon. Simmer gently for 18 minutes (or 16 minutes if the eggs are starting at room temperature).
- After cooking, remove the eggs from the water and submerge them in a bowl of cold water. Once they’re ready to handle, you can peel them. Tap each egg on the counter, then roll it while pressing gently. This should allow you to remove the peel easily. Rinse the eggs to avoid leaving any little bits of shell on them.
- Cut each egg in half and remove the yolks to a bowl. Add the yogurt, mayonnaise, mustard, and 1 teaspoon of chives to the yolks. Stir to combine evenly. If the mixture is too thick, add a teaspoon or two of water until it’s creamy.
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