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, THREE WAYS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 24 deviled eggs (12 servings)
Number Of Ingredients 20
Steps:
- For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
- Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
- Line a large serving platter with the greens.
- For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
- For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
- For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.
TARRAGON AND SPICE DEVILED EGGS
No holiday meal is complete without deviled eggs. These are a great twist on the classic.
Provided by Jason Warne
Categories Appetizers and Snacks Deviled Eggs
Time 1h
Yield 24
Number Of Ingredients 12
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.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash with a fork. Stir mayonnaise, horseradish, Dijon mustard, garlic, pickle juice, and vinegar into egg yolks until smooth; season with salt and pepper. Spoon the yolk filling into a resealable plastic bag; snip off one corner of the bag.
- Place egg whites cut-side up on a serving platter; distribute minced green onion and tarragon evenly over the cavities. Pipe filling into egg white halves, sprinkle with paprika, and garnish with whole tarragon leaves. Cover deviled eggs with plastic wrap; refrigerate until ready to serve.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 1.1 g, Cholesterol 94.2 mg, Fat 4.9 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 82.1 mg, Sugar 0.4 g
DEVILED EGGS WITH CAPERS
Make and share this Deviled Eggs With Capers recipe from Food.com.
Provided by Sweetiebarbara
Categories < 4 Hours
Time 2h
Yield 16 deviled eggs, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice the eggs in half from top to bottom.
- Scoop the yolks into a medium mixing bowl and lay the whites aside.
- Place the peppercorns into a pepper mill and grind fine.
- Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
- Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
- Pipe the mixture into each of the white halves.
- Finish garnish with capers.
- Chill for at least 1 hour in the refrigerator 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.
TARRAGON EGG SALAD
Provided by Food Network
Time 15m
Yield 2-4 servings
Number Of Ingredients 0
Steps:
- Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.
TARRAGON DEVILED EGGS
Provided by Claire Robinson
Categories appetizer
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.
- Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.
DEVILED EGGS WITH FRESH TARRAGON AND CAPERS
From the latest issue of Bon Appetit April 2006. We made this on the weekend but instead of stuffing the half egg slices, the mixture was mashed to make egg salad sandwiches! Just in time for Easter....
Provided by COOKGIRl
Categories Brunch
Time 15m
Yield 6 hard boiled eggs
Number Of Ingredients 11
Steps:
- Boil the eggs, shell and cut in half lengthwise.
- In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
- Stir in the celery, fresh tarragon, capers and the shallots.
- Season to taste with salt and pepper.
- Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
- If not eating immediately, cover well and refrigerate.
Nutrition Facts : Calories 132.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 212.6, Sodium 138.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 6.7
DEVILED EGGS WITH TARRAGON AND CAPERS
Steps:
- Spoon yolks from egg halves into small bowl Mash yolks to smooth paste. Add sour cream, mayonnaise, lemon juice, and mustard. Blend well. Mix in Green onion, capers and tarragon. Season with salt and pepper. Spoon yolk mixture back into whites mounding in center. Can be made 8 hours ahead; Cover, refrigerate
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