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.
WICKED DEVILED EGGS
When I was younger, Deviled Eggs always showed up at church potlucks or family reunions, and I wasn't a huge fan. But times have changed. Deviled Eggs have made a comeback and are actually a "trending" appetizer at many popular eateries. But you don't have to go out to get yummy Deviled Eggs; you can make them in your...
Provided by Jamie Tarence
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Place eggs in pan; cover eggs completely with water.
- 2. Put lid on pan and bring to boil; immediately remove from heat.
- 3. Let covered pan sit for 17 minutes.
- 4. When timer goes off, immediately pour off hot water.
- 5. Fill pan with cold water and a little ice to stop the cooking process.
- 6. Tap each egg on a hard surface until cracked all over.
- 7. Gently roll the eggs on a hard surface to loosen the shell.
- 8. Hold egg under cold running water while removing shell (this makes it easier).
- 9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
- 10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
- 11. Fill the egg halves with filling, then sprinkle with paprika.
- 12. Arrange Wicked Deviled Eggs on an egg plate.
- 13. Chill 2-3 hours if possible before serving.
PICKLED DEVILED EGGS
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you'll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won't be sorry to have them on hand.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
- Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
- Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
- Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 4 grams, TransFat 0 grams
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
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
WICKED WASABI DEVILED EGGS
Fair warning- these are some powerful little eggs. However, if you still don't find them strong enough you can always add some wasabi powder to the yolk mixture for an even more powerful kick.
Provided by TheHungaryCook
Categories < 60 Mins
Time 35m
Yield 24 egg halves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Hard-boil eggs (about 10 to 15 minutes).
- After eggs are finished boiling, run cold water over them or soak in cool water to stop the cooking process and so they are more easily handled.
- Cut each egg legthwise and remove yolks, setting them aside in a small bowl.
- Mash yolks with a fork.
- Add all other ingredients to mashed yolks, except the egg whites and paprika. Mix together well.
- Fill egg halves with mixture.
- Sprinkle tops with paprika.
- Chill in refrigerator to let set.
Nutrition Facts : Calories 41.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 57.5, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 3.3
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