DEVILED EGGS
This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.
Provided by Nurslinda
Categories < 60 Mins
Time 35m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
- Remove yolks from whites and place in a small round bowl.
- Mash yolks with a fork into fine pieces.
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
- Stir mixture until creamy.
- Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
- Squeeze mixture out of corner of bag into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 81.3, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 261.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.9, Protein 6.5
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.
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.
DEVILED EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 24 halves
Number Of Ingredients 10
Steps:
- Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
- Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
DEVILED EGGS
Make and share this Deviled Eggs recipe from Food.com.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the eggs in a large saucepan with enough water to cover by 2 inches.
- Add some salt.
- Bring to a boil over high heat.
- As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes.
- Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes.
- Gently crack the shells under water to loosen, then remove the shells.
- Halve the eggs and scoop out the yolks.
- Mash the yolks well, then add the remaining ingredients except the chervil or chives.
- Mix well.
- Taste, adjust the seasonings.
- Fill the egg halves withe the filling.
- Can be prepared about 4 hours before serving.
- Sprinkle with the chervil or chives just prior to serving.
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
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
EVERYTHING DEVILED EGGS
Everything seasoning is trending all over the United States. Although it may have made its debut on bagels, it's such a flavorful, multi-purpose blend and tastes so good on just about "everything," including deviled eggs.
Provided by lutzflcat
Categories Appetizers and Snacks Deviled Eggs No Mayo Deviled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and 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.
- Slice eggs in half lengthwise and set the whites aside. Place yolks in a mini blender or food processor; pulse several times until finely chopped. Add yogurt, mustard, vinegar, Worcestershire sauce, and sugar and blend until smooth.
- Transfer yolk mixture to pastry bag fitted with a large star tip and pipe filling into the egg whites (or stuff filling into egg whites with a spoon). Sprinkle with everything bagel seasoning and garnish with sliced scallions. Chill in the refrigerator until ready serve.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 0.4 g, Cholesterol 93.5 mg, Fat 2.7 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 50.2 mg, Sugar 0.4 g
INCREDIBLE DEVILED EGGS
I'm often asked to bring these to potlucks and family get-to-gethers. I always have to make extra, because my kids (even the biggest kid - DH) sneak them before I can get out the door with them. Three of the top U.S. egg producing states are in the midwest. No wonder these little jewels are so popular at those church potlucks in the Midwestern U.S. region.
Provided by PanNan
Categories Potluck
Time 45m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Cut boiled eggs in half, lengthwise.
- Remove yolk and place in medium sized bowl.
- Place egg whites on serving platter.
- Add mayonnaise (or Miracle Whip), mustard, pickle juice, celery seed, salt, pepper, sugar, and 1 tbsp scallions (or chives) to the bowl with the yolks.
- Mix until a creamy consistency.
- Add more mayonnaise, if necessary, for a really creamy texture.
- Spoon or pipe into the hollowed out yolk portion of the egg white.
- Sprinkle with paprika, and the remaining 1 tbsp minced scallion (or chives).
- Chill at least one hour before serving.
Nutrition Facts : Calories 56.8, Fat 4.1, SaturatedFat 1, Cholesterol 94.3, Sodium 126.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 3.2
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
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
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