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
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.
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.
SIMPLE DEVILED EGGS
The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.
Provided by Suzanne EE
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g
PERFECT DEVILED EGGS
These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.
Provided by Jan Charles
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
- Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g
THE PERFECT DEVILED EGGS
Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!
Provided by NicoleMcmom
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
- Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
- Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 1.4 g, Cholesterol 214.3 mg, Fat 10.2 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 219.1 mg, Sugar 1 g
CLASSIC DEVILED EGGS
An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.
Provided by Kristina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
- Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
- Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g
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 BESTEST DEVILED EGGS EVER!!
My husband LOVES deviled eggs, but he's pretty picky about them too. The best way that I can describe these, is that it took me a lot of trial and error before I finally got them right. If you want more, don't double the recipe (its already doubled, and if you double it again, they just don't turn out right...TRUST ME!!) just make the batch twice. Just go ahead and boil all the eggs at once, and mix the ingredients twice. Enjoy
Provided by Tayders momma
Categories Lunch/Snacks
Time 30m
Yield 24 deviled eggs, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- boil the eggs -- place eggs in enough cold water to cover completely. Bring to a rolling boil over high heat. Reduce heat to a lower medium boil and cook an additional 12 minutes.
- Promptly chill the eggs so that the yolks stay a bright yellow.
- While the eggs are cooling -- in a medium mixing bowl combine the mayo, Splenda, mustard vinegar, relish and salt and pepper.
- Once the eggs are cool, slice them lengthwise, placing the yolks in the bowl with the other ingredients.
- Place the white halves in a deviled egg dish or serving tray.
- Mash the yolks, then blend with the other ingredients with a mixer on a medium speed until mostly smooth.
- Spoon the yolk mixture into the egg white halves. (I use disposable cake icing bags, with no tip in the bag or a large star tip to make them 'pretty').
- Garnish the eggs with a light dusting of paprika with the parsley sprigs on the tray around the whites.You may also garnish the top of the eggs with olive slices too.
Nutrition Facts : Calories 208, Fat 14.5, SaturatedFat 3.9, Cholesterol 375.8, Sodium 279.3, Carbohydrate 6, Fiber 0.1, Sugar 2.8, Protein 12.8
MY BEST EVER DEVILED EGGS!
I get so many compliments on these deviled eggs.....and often left with an empty plate! Enjoy this classic favorite!
Provided by Chef Shannon 4
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To cook perfect hard boiled eggs: Place eggs in a pot of water seasoned with salt, enough to cover the eggs. Bring the water to a rolling boil. Cover the eggs, turn off heat completely and set the timer for 12 minutes. The eggs should be perfectly yellow in the center!
- To make the deviled eggs: Slice eggs in half lengthwise; and carefully remove yolks. Using a fork, mash the yolk with the mayonnaise. Add remaining ingredients (I never use relish, but I know some people like it!) except relish and paprika. Using an electric mixer, start on low speed, then increase to high speed to reach a creamy consistency. Use two spoons to fill each egg with the yolk mixture. Sprinkle a little paprika on each egg, then let set in the refrigerator for about 15 minutes. Eat and enjoy! I often make twelve eggs and double the ingredients.
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