Deviled Egg Cake Recipes

EASY DEVILED EGGS

This adopted recipe has already received many good reviews and is the way I have always fixed deviled eggs. Since these are just basic deviled eggs, use your imagination and add anything you want. Double or triple the recipe if desired. Cooking time includes time to cook the eggs.

Provided by GrandmaIsCooking

Categories < 15 Mins

Time 15m

Yield 6 deviled eggs, 3 serving(s)

Number Of Ingredients 4

Easy Deviled Eggs image

Steps:

Cut eggs lengthwise into halves.
Slip out yolks and mash well with a fork.
Mix in remaining ingredients.
Fill whites with yolk mixture, heaping it up lightly.

Nutrition Facts : Calories 72.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

Ingredients

3 large eggs, hard-cooked
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
1 dash pepper

BEST DEVILED EGGS

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Categories Egg Appetizer Cocktail Party Super Bowl Vegetarian Quick & Easy Halloween Summer Poker/Game Night Shower Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 7

Best Deviled Eggs image

Steps:

Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne
Garnishes: paprika and chopped fresh chives
Special Equipment
Pastry bag fitted with 1/2-inch star tip (optional)

SLIM CRAB CAKE DEVILED EGGS

When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

Slim Crab Cake Deviled Eggs image

Steps:

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, crab, sweet red pepper, relish, seafood seasoning, salt, pepper and celery seed. Stuff or pipe into egg whites. If desired, garnish with sweet red pepper. Chill until serving.

Nutrition Facts : Calories 42 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 112mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons crabmeat, drained, flaked and cartilage removed
1 tablespoon minced sweet red pepper
2 teaspoons sweet pickle relish
1/2 teaspoon reduced-sodium seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
Additional sweet red pepper, optional

DEVILED EGG BREAKFAST BAKE

This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.

Provided by Crazycook in PA

Categories Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Deviled Egg Breakfast Bake image

Steps:

Slice eggs in half lengthwise.
Remove yolks and put in a bowl and mash with a fork.
Set egg whites aside.
To the egg yolks, add sour cream, mustard and salt and mix till creamy.
Fill the egg whites with this mixture and set aside.
In a small saucepan, saute the onions in the butter until tender.
Add the soup and sour cream and mix well.
Pour half of soup into an ungreased, shallow baking dish.
Arrange stuffed eggs over the sauce.
Spoon remaining sauce on top and sprinkle with the cheese and paprika.
Cover and refrigerate overnight.
The next morning take dish out of refrigerator for at least 30 minutes before baking.
Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.

Nutrition Facts : Calories 254.1, Fat 20.1, SaturatedFat 9.8, Cholesterol 245.5, Sodium 738.7, Carbohydrate 6, Fiber 0.3, Sugar 2, Protein 12.3

Ingredients

6 hard-boiled eggs
4 tablespoons sour cream
2 teaspoons yellow mustard
1/2 teaspoon salt
2 tablespoons butter
1/2 cup onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup cheddar cheese, shredded
1/2 teaspoon paprika

SPECIAL DEVILED EGGS

Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!

Provided by Sara

Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes

Time 22m

Yield 6

Number Of Ingredients 8

Special Deviled Eggs image

Steps:

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 4 g, Cholesterol 189.5 mg, Fat 12.4 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 220 mg, Sugar 3 g

Ingredients

6 eggs
¼ cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste

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