OLD FASHION DEVILED EGGS
Make and share this Old Fashion Deviled Eggs recipe from Food.com.
Provided by drhousespcatcher
Categories Potluck
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs in single layer in saucepan and cover with 3 inches water. Bring to boil, cover and remove from heat.
- Let stand 15 minutes. Drain and fill pan with cold water. Peel eggs under cold, running water.
- Halve eggs lengthwise and scoop yolks into mixing bowl.
- Add mayonnaise, pickle relish, mustard, salt and pepper. Mash thoroughly.
- Use spoon or pastry bag to fill egg halves with yolk mixture.
- Garnish with paprika. Chill.
OLD STAND-BY DEVILED EGGS
Make and share this Old Stand-by Deviled Eggs recipe from Food.com.
Provided by LorenLou
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the boiled eggs lengthwise and gently remove the yolks.
- Mash the yolks with a fork, but do not pack.
- Add remaining ingredients.
- Replace the filling, back into the egg whites.
- You can do it with a spoon, or decoratively with a cake decorating/icing pump.
- Sprinkle with extra paprika and garnish as desired with olives, pimentos, etc.
Nutrition Facts : Calories 55.4, Fat 3.9, SaturatedFat 1, Cholesterol 107, Sodium 70.8, Carbohydrate 1.7, Sugar 0.8, Protein 3.2
CLASSIC DEVILED EGGS
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
Provided by Alex Witchel
Categories easy, appetizer
Time 45m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
OLD BAY DEVILED EGGS
Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl.
- Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving.
Nutrition Facts : Calories 55 g, Fat 5 g, Protein 3 g
CLASSIC DEVILED EGGS
An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.
Provided by Kristina
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g
More about "old stand by deviled eggs recipes"
OLD BAY DEVILED EGGS - EASY RECIPE - SAVORY SIMPLE
From savorysimple.net
5/5 (4)Total Time 25 minsCategory AppetizerCalories 59 per serving
- Place the eggs in a large pot and cover with cold water by at least 2 inches. Bring the water to a boil, and then remove the pot from the heat and cover. Let stand for 12-15 minutes and then transfer to an ice bath to halt the cooking process.
- Peel the eggs (I find this easiest to do under cold running water) and slice them in half using a sharp knife. Scoop the yolks into a medium-sized bowl.
- Add the mayonnaise, mustard, 3 tablespoons heavy cream, 1 1/2 teaspoons Old Bay, black pepper and sweet paprika. Mash the ingredients together using a fork at first, and then switch to a spatula, pressing firmly down to blend any pieces of yolk. If desired, add some additional heavy cream for a smoother consistency.
- Taste for seasoning. Add an additional 1/2 teaspoon of Old Bay if desired (Old Bay is very flavorful but very salty, so it's best to add in stages).
CLASSIC DEVILED EGGS - CAFE DELITES
From cafedelites.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 56 per serving
- Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
- Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
- Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
20 BEST DEVILED EGG RECIPES | HOW TO MAKE DEVILED …
From foodnetwork.com
Author By
GRANDMA'S DEVILED EGGS WITHOUT RELISH - THESE OLD …
From theseoldcookbooks.com
4.7/5 (3)Total Time 35 minsCategory Appetizer, Side DishCalories 40 per serving
BEST-EVER DEVILED EGGS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CLASSIC DEVILED EGGS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
DEVILED EGGS WITH OLD BAY SHRIMP RECIPE - SWEET AND …
From sweetandsavorymeals.com
DEVILED EGGS RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC DEVILED EGGS - PERFECT FOR POTLUCKS - GONNA …
From gonnawantseconds.com
MOM’S CLASSIC SOUTHERN DEVILED EGGS - FAMILY FOOD ON …
From familyfoodonthetable.com
DEVILED EGGS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 40 minsCategory AppetizersCalories 58 per serving
- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes them much easier to mash without getting lumps but if you don’t want to bother, you can mix the yolks with the other filling ingredients - minus the herbs - in a food processor.) Taste and adjust seasoning, if necessary.
- Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to gently push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and more fresh herbs.
- Make-Ahead: The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
CLASSIC DEVILED EGG RECIPE - VINTAGE COOKING
From vintagecooking.com
PIONEER WOMAN DEVILED EGGS - INSANELY GOOD
From insanelygoodrecipes.com
EGG-CELLENT RECIPES WITH EGGS | MCCORMICK
From mccormick.com
THE BEST DEVILED EGG RECIPES - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO MAKE DEVILED EGGS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
CLASSIC DEVILED EGGS RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
CLASSIC DEVILED EGGS RECIPE - SOUTHERN LIVING
From southernliving.com
DEVILED EGG BASE - RECIPE - COOKS.COM
From cooks.com
CLASSIC DEVILED EGGS | FOODIECRUSH.COM
From foodiecrush.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #eggs-dairy #finger-food #eggs #dietary #presentation #served-cold
You'll also love