DELIGHTFUL DEVILED EGGS RECIPE
Provided by rrxing
Number Of Ingredients 4
Steps:
- Slice eggs in half lengthwise. Place yolks in a small mixing bowl. Mix Thousand Island dressing with egg yolks; salt and pepper to taste. Spoon mixture into egg halves. Sprinkle top of eggs with paprika. Enjoy!
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.
DEVILED EGGS DELIGHT (ATKINS FRIENDLY - LOW CARB)
Make and share this Deviled Eggs Delight (Atkins Friendly - Low Carb) recipe from Food.com.
Provided by mariposa13
Categories < 15 Mins
Time 5m
Yield 8 eggs
Number Of Ingredients 5
Steps:
- Split eggs lengthwise, take out yolk.
- Mix yolk with remaining ingredients except paprika.
- Fill eggs with mixture and sprinkle paprika on top.
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
THE DEVIL'S OWN DEVILED EGGS
A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Provided by Eric Starkey
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
- Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 0.7 g, Cholesterol 187.7 mg, Fat 8.6 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 101 mg, Sugar 0.5 g
DEVILED EGGS
I make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!
Provided by xtine
Categories < 30 Mins
Time 30m
Yield 12 egg halves
Number Of Ingredients 17
Steps:
- Peel & halve hard boiled eggs.
- Put yolks into a bowl, mash & mix well with mayonnaise, mustard, cream cheese, sugar, cumin, pepper, garlic powder, onion powder, green onion & pickles.
- Taste mixture before adding seasoning salt. You may need less than 1/4 teaspoon. Season to taste with seasoning salt & tabasco.
- Stuff egg white halves with yolk mixture. You can do this with a spoon, or you can put the yolk mixture into a quart-size plastic bag & snip off one corner to act as a pastry bag. Or if you want to get really fancy you can use an actual pastry bag with a fancy cake decorating tip on the end.
- Squeeze yolk mixture into egg white halves. Refrigerate before serving to allow yolk mixture to set. Don't garnish until just before you are ready to serve (especially if you are using paprika).
Nutrition Facts : Calories 51, Fat 3.5, SaturatedFat 1.1, Cholesterol 94.9, Sodium 65, Carbohydrate 1.3, Fiber 0.2, Sugar 0.7, Protein 3.4
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DEVILED EGGS RECIPE - EATS DELIGHTFUL
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5/5 (1)Estimated Reading Time 4 minsServings 4
- Cook the eggs: Place 6 large eggs in the bottom of a large saucepan. Fill with cold water, covering the eggs with about 1 inch of water. Place over high heat and bring to a boil. Reduce heat slightly to medium-high so the water is still boiling, but not too vigorously (to prevent cracked eggs). Boil for about 10 minutes. Transfer the eggs to an ice bath or run under cold water to cool enough to handle.
- Peel the eggs, and split them even down the center lengthwise. Carefully remove the egg yolks and set them aside in a small bowl. Give the egg yolks a light mash to break them up slightly.
- Add mayonnaise, mustard, vinegar, and salt to the egg yolks. Using a fork, stir and mash the mix until the egg yolks are fully broken up and you're left with a smooth, creamy mixture.
- Using a spoon or piping bag with the tip sniped off, scoop / pipe the egg yolk mixture back into the space in the egg whites. Serve as is, top with paprika, or add your own favorite toppings!
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