Almond Deviled Eggs Recipes

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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



The Best Deviled Eggs image

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.

12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling

ALMOND DEVILED EGGS

I made these for a party and the guests raved about them. Definitely not your typical deviled egg with it's almond flair.

Provided by 3boys4mom

Categories     Lunch/Snacks

Time 20m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 7



Almond Deviled Eggs image

Steps:

  • Slice hard-boiled eggs in half lengthwise; remove yolks and set aside whites. In small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.
  • Evenly fill the egg whites with the mixture. Garnish with one whole almond and sprinkle with parsley.
  • Chill until served.

Nutrition Facts : Calories 71, Fat 5.4, SaturatedFat 1.1, Cholesterol 107.3, Sodium 70.5, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 3.7

6 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon garlic salt
3 tablespoons finely chopped roasted almonds
12 whole roasted almonds
parsley

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