CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
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.
CLASSIC DEVILED EGGS
Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 4 eggs, 4 serving(s)
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 (I used a kitchen towel).
- 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.
Nutrition Facts : Calories 108.3, Fat 7.2, SaturatedFat 2.4, Cholesterol 279, Sodium 193.4, Carbohydrate 0.6, Sugar 0.3, Protein 9.5
KICK-OFF DEVILED EGGS
Provided by Food Network
Categories appetizer
Time 20m
Yield 12 deviled eggs
Number Of Ingredients 8
Steps:
- Boil eggs 10-15 minutes until cooked. Place in ice water. Peel cleanly. Slice eggs lengthwise and place cooked egg yolks in a mixing bowl. Mix in the mayonnaise, dijon mustard, olive juice, salt and pepper into a whipped, smooth paste.
- Fill egg-white halves with the filling. Top with a sprinkling of red pepper seasoning. Garnish with parsley.
CLASSIC (WITH A KICK!) DEVILED EGGS
Deviled eggs are the perfect "bring a dish" dish for any occasion, all year round. These are pretty much the classic version but with a nice kick that comes from the hint of prepared horseradish. Adjust this ingredient depending on your diners' tolerances.
Provided by l0vetw0c00k
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix yolks with all other ingredients and taste to adjust seasonings.
- Use more or less of any to suit your taste.
- Sprinkle lightly with paprika.
- Chill thoroughly and serve.
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 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
More about "classic with a kick deviled eggs recipes"
CLASSIC DEVILED EGGS RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)
- Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
- Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
DEVILED EGGS WITH A KICK RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (6)Category Side DishServings 12Total Time 50 mins
- In 2-quart saucepan, place eggs in single layer. Add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
- To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. (For a different twist, eggs can be cut crosswise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over.) Transfer yolks to small bowl; mash with fork. Set egg whites aside.
- Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. (Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites.) Cover and refrigerate up to 24 hours.
WASABI GINGER DEVILED EGGS ⋆ SPICY WASABI KICK TO …
From forkintheroad.co
5/5 (4)Total Time 1 hrCategory Breakfast + BrunchCalories 98 per serving
- Hardboiled eggs: Place eggs in a large pot or dutch oven and add water until it is one inch above the top of the eggs. Bring to a rolling boil for 5 minutes and then remove from heat and cover with a lead, letting them sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool them down, then dry and peel. Eggs can be stored for up to 5-6 days before using.
- For filling: Half boiled eggs (careful not to tear whites) and remove yolks to a small bowl. Add mayonnaise, wasabi paste, minced ginger, vinegar, and salt and mix well with a fork or pulse in a food processor until mixed.
- To serve: Scoop filling into the egg halves (I used a ½ teaspoon measuring spoon) and top with slices of pickled ginger. Sprinkle with black sesame seeds and serve.
CLASSIC DEVILED EGGS RECIPE - THE RECIPE CRITIC
From therecipecritic.com
4.3/5 (3)Calories 145 per servingCategory Appetizer
- Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes. Drain off hot water and immediately submerge eggs into ice water. Ensure there’s enough ice so that it doesn’t all melt. Allow to sit in ice water for at least 15 minutes.
- Cook on low pressure with eggs on rack and 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.
CLASSIC DEVILED EGGS RECIPE - TERRY SWEETLAND | FOOD & …
From foodandwine.com
Category AppetizersTotal Time 30 mins
- In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
- Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
- Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
- Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.
BEST DEVILED EGGS RECIPE - HOW TO MAKE DEVILED EGGS ...
From downshiftology.com
Ratings 209Calories 125 per servingCategory Appetizer, Snack
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
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CLASSIC DEVILED EGGS - FEAST AND FARM
From feastandfarm.com
5/5 (5)Total Time 10 minsCategory Side DishCalories 61 per serving
- With a fork, mash the yolks with the other ingredients until smooth. (You can also do this with a hand mixer if you wish).
BEST DEVILED EGGS {CLASSIC} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 1Category AppetizerCuisine AmericanTotal Time 30 mins
- Fill a large saucepan with about 3 inches of water. Bring to a slow boil over medium-high heat. Using a ladle or large spoon, gently lower the eggs into the pan, making sure they are in a single layer and not crowded. Bring the water back to a slow boil and cook for 10 minutes.
- Meanwhile, prepare a bowl of ice water. When the eggs are done cooking, carefully transfer them to the ice water and let them cool for 15 minutes.
- Remove the eggs from the ice bath and carefully peel them. Slice in half lengthwise. Scoop the egg yolks into a bowl and arrange the egg whites on a plate or platter.
- Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the egg yolks and mash together with the back of a fork until smooth.
CLASSIC DEVILED EGGS - HOW TO MAKE SOUTHERN DEVILED EGGS
From savoryexperiments.com
Ratings 7Calories 70 per servingCategory Appetizer
- Cut your hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
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CLASSIC DEVILED EGGS - AHEAD OF THYME
From aheadofthyme.com
5/5 (5)Total Time 20 minsCategory Appetizer
- Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Heat on high and bring to a boil. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute. Carefully peel eggs and slice lengthwise.
- Remove yolks and place in a medium bowl. Set egg whites aside. Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt and pepper. Add red pepper powder for a kick. Mix together.
THE BEST DEVILED EGGS RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (22)Total Time 30 minsServings 12
- Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a small mixing bowl*.
- Using a fork, mash the egg yolks completely until they form a fine powder. Add in the Greek yogurt (or mayo), lemon juice, Dijon, garlic powder, and a generous pinch of salt and pepper and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, just add in some more Greek yogurt or a tiny splash of water.
- Either using a spoon or a small cookie scoop or a piping bag, fill the inside of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives, and serve immediately.
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From farmwifefeeds.com
Estimated Reading Time 2 mins
- Place eggs in a pan. Make sure the pan fits the number of eggs in the pan-this will stop eggs from cracking during boiling.
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From apinchofhealthy.com
5/5 (1)Total Time 24 minsCategory Appetizer, Side DishCalories 73 per serving
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From downshiftology.com
4.7/5 (9)Total Time 34 minsCategory Appetizer, SnackCalories 56 per serving
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
CLASSIC DEVILED EGGS + VIDEO - THE BEARD AND THE BAKER
From thebeardandthebaker.com
5/5 (3)Category AppetizerCuisine AmericanTotal Time 25 mins
- Place eggs in a large empty pot. Cover with 8 cups of cold water. Add 1 Tablespoon of vinegar.
- Turn heat to high and bring to a boil. Once it starts boiling, turn off heat and cover. Don't remove from the stove - the residual heat helps cook the eggs.
- Cook for 13 minutes. At 12 minutes, grab a large bowl and fill with ice water. When eggs are finished cooking, remove eggs 1 or 2 at a time with a slotted spoon and place in ice water.
- Let the eggs cool for a minute or two in the ice bath then drain. Dry off the eggs and then peel them, one by one.
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From onceuponachef.com
Cuisine American, SouthernTotal Time 40 minsCategory AppetizersCalories 58 per serving
- 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.
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CLASSIC DEVILED EGGS - HOW TO MAKE ... - FOODOLOGY GEEK
From foodologygeek.com
Ratings 14Category AppetizerCuisine AmericanTotal Time 30 mins
- Smash yolks, add the remaining ingredients. My grandma always just used a fork to do this. Mix until smooth.
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From laurenslatest.com
4.9/5 (12)Total Time 20 minsCategory AppetizerCalories 71 per serving
- Peel hard-boiled eggs and slice in half. Pop-out egg yolks into a medium bowl and place the whites onto a serving platter.
- To the egg yolks, add in mayonnaise, pickles, pickle juice, chives, tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.)
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CLASSIC DEVILED EGGS (GLUTEN-FREE) - REBECCA TAIG
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4.5/5 (2)Total Time 35 minsCategory AppetizerCalories 60 per serving
- While the eggs are cooking, prepare an ice bath. Fill a large bowl with cool water and ice, and set it aside.
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CLASSIC DEVILED EGGS - CAFE DELITES
From cafedelites.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 56 per serving
- Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
- Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
- Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
EASY CLASSIC DEVILED EGGS - SIMPLY DELICIOUS
From simply-delicious-food.com
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- Fill a large pot with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon then reduce the heat.
- Once the eggs are boiled, carefully remove with a slotted spoon and place into the bowl of ice water. Allow to cool completely, approximately 15 minutes.
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