KATIE'S DEVILED EGGS
Steps:
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.
DEVILED EGGS - (DONE BOBBY'S WAY)
Deviled Eggs, my brother would always make the deviled eggs for all the holidays. They were always the best. Although he ate more then he made, the treat of having him there was PRICELESS.
Provided by litldarlin
Categories < 30 Mins
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
- Remove yolks from whites and set aside in a small round bowl and mash with a fork into fine pieces.
- Add 2½ tablespoons Miracle Whip, 1 teaspoon prepared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-locked sandwich bag, snip off one corner of bag.
- Squeeze mixture out of corner of bag into each white egg half.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1-2 hours or until cold before serving.
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
DEVILED EGGS
This is possibly the best deviled eggs, I have ever had. I make them alot, and the recipe is thanks to my mom.
Provided by KittyKitty
Categories Summer
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayo. Add relish, mustard, salt and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with Paprika.
- Tips; for pretty eggs, pipe yolk mixture into egg whites with a decorative pastry tip.
- If you want your eggs, to stand up on the plate, and not wobble around, slice off a very small bit on the bottom of the white, so they sit flat.
Nutrition Facts : Calories 117.2, Fat 8.3, SaturatedFat 2, Cholesterol 214.1, Sodium 227.8, Carbohydrate 4.1, Fiber 0.1, Sugar 1.6, Protein 6.4
BLT DEVILED EGGS
Bacon, tomatoes, and parsley add just a little twist to regular deviled eggs.
Provided by shaunahaile
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble bacon when cool enough to handle.
- Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with salt and pepper.
- Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 0.6 g, Cholesterol 97.2 mg, Fat 7.1 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 113.8 mg, Sugar 0.3 g
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