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.
EAT WELL DEVILED EGGS
I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.
Provided by Sharon123
Categories European
Time 20m
Yield 24 deviled eggs, 12 serving(s)
Number Of Ingredients 8
Steps:
- To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
- Halve eggs lengthwise with a sharp knife.
- Gently remove the yolks.
- Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
- Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
- Spoon about 2 teaspoons yolk mixture into each egg white half.
- Sprinkle with paprika, if desired. Enjoy!
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
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.
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.
More about "eat well deviled eggs recipes"
12 EASY AND UNIQUE DEVILED EGGS RECIPE IDEAS — EAT THIS …
From eatthis.com
3.4/5 (41)Published Nov 2, 2020Author Kiersten Hickman
- Buffalo and blue cheese. Let's start off with a classic food combo—buffalo sauce and blue cheese! To make a dozen of these, mix together 1 tablespoon with the basic deviled eggs mix.
- Ranch and bacon. Who doesn't love a good ranch and bacon combo? This deviled egg is like a cobb salad but without the salad. Mix in 1 tablespoon with the basic deviled eggs mix.
- Dijon mustard and dill. A small twist on the usual classic! Adding mustard to deviled eggs is a common mixture, so let's take it up a notch by bringing some dijon to the mix.
- Sriracha and lime. Who loves spicy? These deviled eggs are great to serve with some chips, salsa, and margaritas, of course! Add 1 tablespoon of Sriracha and the juice of 1 lime.
- Goat cheese. Anyone else a huge goat cheese fan? Add in 2 ounces of goat cheese to the basic deviled eggs mix. You may want to pull out the electric mixer for this again because the cheese is firmer than the other sauces these recipes call for.
CHICKPEA DEVILED EGGS - EATINGWELL
From eatingwell.com
Servings 12Total Time 30 minsAuthor Eatingwell Test KitchenCalories 100 per serving
- Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place three of the egg yolks in a food processor. Discard the other yolks.
- Add garbanzo beans, celery, yogurt, sugar, the 2 tablespoons green onion, the lemon juice, yellow mustard, the water, parsley, salt and celery seeds to the yolks in food processor. Cover and process until smooth.
- If desired, garnish with additional green onion, grape tomatoes and/or cucumber. If desired, serve with pita chips.
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