Chef Johns Deviled Eggs Recipes

CHEF JOHN'S DEVILED EGGS

My deviled eggs recipe is fairly standard, except I like to add a little cream cheese. Unlike mayonnaise, cream cheese firms up when chilled, and provides a little more luxurious texture.

Provided by Chef John

Categories Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Chef John's Deviled Eggs image

Steps:

Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
Pipe filling into the egg shells.
Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.1 g, Cholesterol 191 mg, Fat 10.7 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 180.9 mg, Sugar 3.6 g

Ingredients

12 large eggs
3 tablespoons white sugar
3 tablespoons water
1 red jalapeno pepper, sliced into thin rings
2 tablespoons cream cheese
⅓ cup mayonnaise
½ teaspoon Sriracha or to taste
2 teaspoons Dijon mustard
1 tablespoon rice vinegar
salt and ground black pepper to taste
¼ cup chopped chives

DEVILED EGG NOODLE SALAD

Just so everybody's clear, we are not making deviled eggs and then turning them into a noodle salad. We are actually making a salad with the same flavors, using egg noodles. Because we use so many ingredients that typically are used for deviled eggs, this salad really did have a similar flavor profile, and tastes amazing. Garnish the salad with freshly chopped chives and green onions.

Provided by Chef John

Categories Salad 100+ Pasta Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

Deviled Egg Noodle Salad image

Steps:

Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
Toss before serving and adjust seasonings if needed.

Nutrition Facts : Calories 257 calories, Carbohydrate 24.3 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.5 g

Ingredients

⅔ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 teaspoons hot sauce, or to taste
½ teaspoon Worcestershire sauce
1 teaspoon white sugar
1 (8 ounce) package egg noodles
¾ cup thinly sliced red bell pepper
½ cup thinly sliced celery
¼ cup thinly sliced green onion, white and light green parts only
½ cup peeled carrot strips
1 teaspoon kosher salt, or more to taste