Easy Classic Deviled Eggs Recipe 445

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

Classic Deviled Eggs image

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

Ingredients

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

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.

Ingredients

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

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

Classic Deviled Eggs image

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

Ingredients

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

SIMPLE DEVILED EGGS

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Provided by Suzanne EE

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Simple Deviled Eggs image

Steps:

Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g

Ingredients

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste

CLASSIC DEVILLED EGGS

Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

Provided by Esther Clark

Time 30m

Number Of Ingredients 8

Classic devilled eggs image

Steps:

Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.

Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium

Ingredients

6 large eggs
2 tbsp mayonnaise
2 tbsp full-fat Greek yogurt
1 tsp Dijon mustard
2 spring onions, finely chopped
¼ tsp celery salt
pinch of cayenne pepper
chopped chives

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

Easy Deviled Eggs image

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.

Ingredients

6 hard-boiled large eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika

More about "easy classic deviled eggs recipe 445"

DEVILED EGGS - ONCE UPON A CHEF

Web Apr 5, 2023 Instructions. 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 …
From onceuponachef.com
Cuisine American, Southern
Total Time 40 mins
Category Appetizers
Calories 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.

Easy Classic Deviled Eggs Recipe 445

CLASSIC DEVILED EGGS

CLASSIC DEVILED EGGS

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

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.

SIMPLE DEVILED EGGS

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

CLASSIC DEVILLED EGGS

Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

EASY DEVILED EGGS

More about "easy classic deviled eggs recipe 445"

DEVILED EGGS - ONCE UPON A CHEF

DEVILED EGGS RECIPE - SPEND WITH PENNIES

CLASSIC DEVILED EGGS RECIPE | HOW TO MAKE THE BEST …

SUPER EASY CLASSIC DEVILED EGGS RECIPE - SON SHINE KITCHEN

CLASSIC DEVILED EGGS | FOODIECRUSH.COM

CLASSIC DEVILED EGGS RECIPE - KRISTINE'S KITCHEN

EASY CLASSIC DEVILED EGGS - A SIMPLE APPETIZER! - A MODERN …

CLASSIC DEVILED EGGS RECIPE | ALEXANDRA'S KITCHEN

EASY DEVILED EGGS RECIPE - HOW TO MAKE DEVILED EGGS - THE …

EASY CLASSIC DEVILED EGGS {WITH PRO TIPS!} - THE BUSY BAKER

WASABI DEVILED EGGS RECIPE - PUREWOW

HOW TO MAKE DEVILED EGGS EVER: GRANDMA'S CLASSIC RECIPE - GOOD …

CLASSIC DEVILED EGGS - SPEND WITH PENNIES

BEST CLASSIC DEVILED EGGS RECIPE - HOW TO MAKE DEVILED EGGS

EASY CLASSIC DEVILED EGGS - AMERICAN EGG BOARD

THE BEST CLASSIC DEVILED EGGS - DAMN DELICIOUS

DEVILED EGG PASTA SALAD RECIPE - SOUTHERN LIVING

BEST CLASSIC DEVILED EGGS RECIPE - CREME DE LA CRUMB

You'll also love

Related Search