Deviled Eggs Done Bobbys Way 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

DEVILED EGGS - (DONE BOBBY'S WAY)

Deviled Eggs, my brother would always make the deviled eggs for all the holidays. They were always the best. Although he ate more then he made, the treat of having him there was PRICELESS.

Provided by litldarlin

Categories     < 30 Mins

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 6



Deviled Eggs - (Done Bobby's Way) image

Steps:

  • Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
  • Remove yolks from whites and set aside in a small round bowl and mash with a fork into fine pieces.
  • Add 2½ tablespoons Miracle Whip, 1 teaspoon prepared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste.
  • Stir mixture until creamy.
  • Spoon mixture into a zip-locked sandwich bag, snip off one corner of bag.
  • Squeeze mixture out of corner of bag into each white egg half.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1-2 hours or until cold before serving.

6 large hard-boiled eggs
2 1/2 tablespoons Miracle Whip
1 teaspoon prepared yellow mustard
2 tablespoons sweet pickle relish
salt & pepper
paprika

CLASSIC DEVILED EGGS

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7



Classic Deviled Eggs image

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.

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

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