Easy As 1 2 3 Deviled Eggs Recipes

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.

Steps:

• Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

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.

Steps:

• Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs and halve each lengthwise. Remove the yolks from 36 of the egg white halves and transfer the yolks to a food processor. Add the pimentos, Cheddar, half of the cream cheese, 1/2 cup of the mayonnaise, a pinch of salt and a couple dashes of hot sauce. Process until the mixture is smooth and light. Season to taste with additional salt and hot sauce if desired. Transfer the pimento cheese filling to a large resealable plastic bag and refrigerate while you make the second filling.
• Remove the yolks from the remaining 12 egg white halves and transfer to the cleaned food processor. Add the parsley, lemon zest, scallions, a pinch of salt, the remaining cream cheese and remaining 1/4 cup mayonnaise. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a second large resealable plastic bag and refrigerate while you arrange the egg whites.
• Lay a large wooden cutting board (at least 22 inches by 16 inches) in front of you with one of the shorter sides facing toward you. Place 1 egg white (pointed-side up) on the bottom of the board. Arrange 2 egg whites (pointed-side down) directly above the first with the points nestling the point of the first egg, so that there is very little space between the eggs. Continue arranging the eggs in this manner to form 8 rows, working upward and alternating eggs pointed up and pointed down to form the carrot, adding 1 egg to each row (36 egg white halves total).
• Arrange the remaining 12 egg white halves in 3 separate lines at the top of the carrot (4 egg white halves per line). The lines should be slightly angled, so they resemble carrot tops.
• Cut a 1/2-inch-wide opening in one corner of the bag with the pimento cheese filling. Fill the 36 egg white halves that make up the carrot with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Cut a 1/2-inch-wide opening in one corner of the bag with the herb filling. Fill the 12 egg white halves that make up the carrot tops with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Use the tip of the offset spatula to make 4 curved lines in the pimento cheese filling (to mimic the creases found on real carrots). Sprinkle the inside of the lines with paprika. Serve immediately.

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.

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.

Steps:

• Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
• Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
• Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

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; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
• Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
• Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

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, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.

Steps:

• For hard cooked eggs: Put a small pinhole in one end of each egg.
• Place eggs in a pot of water.
• Bring water to a boil.
• When it boils, turn down to simmer.
• Simmer 20 minutes.
• When eggs are done, place immediately in a bowl of ice cubes and water (to keep yolks from turning green).
• Slice eggs in half lengthwise, and carefully remove yolks.
• Mash yolks with mayonnaise (I use a fork).
• Add remaining ingredients except paprika.
• Mix well with hand mixer until nice and smooth.
• Stuff egg whites with yolk mixture.
• Garnish eggs with paprika.

Steps:

• Boil Eggs.
• Peel Eggs.
• Slice lengthwise.
• Remove yolks and put in a bowl.
• Put whites aside.
• Add Mayonnaise, Mustard, Salt and Pepper to yolks and mix until smooth.
• Put yolk mixture into egg whites.
• Sprinkle with Paprika and serve.
• For a bit of a kick add sriracha or cayenne or horseradish to the yolk mixture.