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.
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.
AMAZING DEVILED EGGS
I made this recipe up myself and have perfected it over the years. I've taken these to church potlucks and have beaten out sweet grandmas with the hushed compliments I've received. They always go fast! It's the addition of the sour cream that sets them apart. (Also, I bought an egg cooker, such a great investment.)
Provided by Scotland
Categories < 60 Mins
Time 40m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
- Remove yolks from whites and put into small round bowl and mash yolks with a fork into fine pieces.
- Add next 5 ingredients. Try not to add too much vinegar from the relish.
- Stir mixture until creamy.
- Spoon mixture into egg white halves or pipe.
- Dust the tops of the filled eggs with paprika.
- Chill in fridge for at least 1-2 hours before serving.
CRUNCHY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 1/4 cup mayonnaise, 1 teaspoon dijon mustard, the zest of 1 lemon and 2 teaspoons chopped pickled jalapenos. Season with salt and pepper. Spoon into the egg whites; top with canned fried onions and smoked paprika.
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
DEVILED EGGS WITH LEMON
This is an original recipe based upon tradition, with a twist. I was inspired by a recipe I found on Recipe Zaar that included fresh basil.
Provided by Andrea384
Categories < 60 Mins
Time 45m
Yield 18 Egg halves, 6-9 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs in pot and cover with water. Bring to a rolling boil. When the water reaches the boiling point, turn the flame off and put a lid on the pot and set aside for twenty minutes.
- Peel and discard all of the egg shells. Take 3 of the eggs and remove the yolk and discard the whites. With the remaining hard boiled eggs carefully slice through the eggs length wise and remove the yolks.
- Place all the yolks in a bowl. Finely chop parsley and add all the ingredients to the egg yolks, then combine well with a fork. Consistency should be smooth, add olive oil if needed and taste for seasoning. Transfer egg yolk mixture to a plastic bag, maneuvering to one corner of the bag, twist the excess of the bag pushing the yolks down to the corner.
- With scissors snip a small opening in the corner of the bag. Fill the egg white halves with the yolk mixture.
- Garnish with finely chopped scallions or parsley.
DELICIOUS DEVILED EGGS
I have been making these for years. I have changed a few items to make them healthier. Everone loves them.
Provided by Peggie Reich
Categories Potluck
Time 40m
Yield 24 halves, 24 serving(s)
Number Of Ingredients 6
Steps:
- Peel shells off cooked hard boiled eggs and slice in halves.
- Remove yolks and mash with fork.
- Add remaining ingredients and mix well.
- Fill eggs and chill at least one hour.
- Garnish if you like with capers or small basil leaves and tomato.
Nutrition Facts : Calories 42.5, Fat 3, SaturatedFat 0.9, Cholesterol 106.2, Sodium 48.9, Carbohydrate 0.6, Sugar 0.3, Protein 3.2
TEXAS DEVILED EGGS
Make and share this Texas Deviled Eggs recipe from Food.com.
Provided by roscoe777
Categories Lunch/Snacks
Time 30m
Yield 24 each
Number Of Ingredients 8
Steps:
- Cook eggs in simmering water for 20 minutes, cool under running water.
- Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
- put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
- refrigerate filling and eggs whites seperately. Fill egg whites just before service.
- sprinkle eggs with paprika before service.
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
CLASSIC DEVILED EGGS
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
Provided by Alex Witchel
Categories easy, appetizer
Time 45m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
AUNTIE HINSHAW'S DEVILED EGGS
Make and share this Auntie Hinshaw's Deviled Eggs recipe from Food.com.
Provided by Mountain State Chef
Categories < 30 Mins
Time 30m
Yield 12 Eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil Eggs. After cooled, peel and cut in in half. Remove yellow yolks and place in bowl. Crush with a fork and then with all other ingredients. Stir and then add mixture back to the egg halfs. Start with 3/4 cup of mayonaise and work up to 1 cup depending on how you like your eggs.
Nutrition Facts : Calories 149.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 191.2, Sodium 271.5, Carbohydrate 6.8, Fiber 0.2, Sugar 2.3, Protein 5.8
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- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes them much easier to mash without getting lumps but if you don’t want to bother, you can mix the yolks with the other filling ingredients - minus the herbs - in a food processor.) Taste and adjust seasoning, if necessary.
- Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to gently push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and more fresh herbs.
- Make-Ahead: The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
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