Deviled Scrambled Eggs Recipes

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

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:

• beat eggs, mayonnaise, mustard and pickles together.
• Melt butter in fry pan, add eggs and stir to desired doneness. Serve with toast or muffins.

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Steps:

• Peel eggs, slice in half lengthwise and remove yolks.
• In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well.
• Stir in mayonnaise and mustard until well mixed.
• If mixture is too dry, add additional mayonnaise or a small amount of cream.
• Season with salt and pepper.
• Pipe or spoon egg yolk mixture into egg white halves.
• Press olive slice onto top of egg and sprinkle lightly with paprika.
• Serve immediately or refrigerate.

Steps:

• Place eggs in medium saucepan.
• Cover eggs with water.
• Boil eggs for 3-4 minutes.
• Cool & peel eggs.
• Slice eggs in half. Scoop yolk into bowl. Place whites aside.
• Mash yolks WITH sugar, salt & pepper.
• Blend yolks, miracle whip & mustard to smooth.
• Fill whites with yolk filling.
• Cover & chill in refrig. for 2 hours.