Easy Classic 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:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

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:

• 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 the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!

Steps:

• Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve whites. Mash yolks with fork. Add cheese, mayonnaise, sour cream, and green onions; mix well. Spoon 1 heaping tablespoon yolk mixture into each egg white half. Refrigerate, covered, to blend flavors.

Steps:

• Boil the eggs.Bring water to a boil and add the eggs.Cook for 12 minutes( water should cover eggs)
• Place the eggs in ice bath or simply cold water and let chill 5 minutes.
• Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
• Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
• Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! - to make it look extra nice you can use a pastry bag to fill the eggs.

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 (I used a kitchen towel).
• 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:

• Cut eggs lengthwise in half. Remove yolks to small bowl. Reserve whites.
• Mash yolks with fork. Add cheese, mayonnaise, sour cream and green onions; mix well.
• Spoon 1 heaping Tbsp. yolk mixture into each egg white half. Refrigerate, covered, to blend flavors.