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.
CALIFORNIA ROLL DEVILED EGGS
This is one daring deviled egg recipe from Kathy Casey's D'Lish Deviled Eggs. Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. It boasts a red-orange color, a mild smoky or salty taste and a crunchy texture. Nori Komi Furikake can be purchased at any Asian market or even Amazon.
Provided by gailanng
Categories Japanese
Time 30m
Yield 24 egg halves
Number Of Ingredients 9
Steps:
- Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
- In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
- Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
- Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".
Nutrition Facts : Calories 60.3, Fat 4.2, SaturatedFat 1.1, Cholesterol 102.8, Sodium 114.1, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 4.1
EASY DEVILED EGGS
After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CLASSIC DEVILED EGGS
Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g
FULLY LOADED DEVILED EGGS
My children and husband go nuts over these. I made them for a potluck at work and have been asked for them ever since. (If you can keep people out of them, you're doing better than I ever could.) The time that I spend prepping this depends on how fast you shell your eggs. I have two girls so we knock this out in about 30 minutes (minus cooking time).
Provided by mommyof3
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 2h25m
Yield 24
Number Of Ingredients 13
Steps:
- Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3 minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15 minutes. Peel eggs.
- Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Remove from heat and let cool.
- Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits and Cheddar cheese.
- Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until chilled before serving.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 0.8 g, Cholesterol 99.8 mg, Fat 6 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 97.6 mg, Sugar 0.4 g
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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.
CALIFORNIA DEVILED EGGS RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
3/5 (4)Category Deviled EggsServings 12
- Slice eggs in half lengthwise, remove yolks and set whites aside. Press yolks through a fine mesh strainer into a small bowl. In another small bowl, combine mayonnaise, wasabi paste and salt and mix well. Pipe the yolk mixture into the well of each egg white. Garnish with avocado, cucumber, tobiko and masago.
- Tobiko and masago are two kinds of salty fish roe commonly used to make sushi. They can be found at most any Asian or international market, and might also be purchased from a local sushi restaurant.
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