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.
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.
DEVILED EGGS WITH ZIP
I've taken these yummy deviled eggs to many events, and folks always enjoy them. They're just a little spicy! Adjust the proportions of the mustards and mayonnaise to taste. I sometimes add a hot Jamaican pepper if I really want to spice them up.
Provided by BONNIE1424
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
- Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 0.5 g, Cholesterol 186.9 mg, Fat 6.8 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 0.4 g
ZIPPY DEVILED EGGS
Make and share this Zippy Deviled Eggs recipe from Food.com.
Provided by JLBurnell
Categories Very Low Carbs
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place eggs in a large saucepan and cover with cold water.
- Bring water to a boil and immediately remove from heat.
- Cover and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool and peel.
- Slice eggs in half lengthwise and remove yolks.
- Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
- Fill the hollowed egg whites with the egg yolk mixture.
- Garnish with paprika.
- Chill in the refrigerator until serving.
Nutrition Facts : Calories 83.2, Fat 5.8, SaturatedFat 1.7, Cholesterol 212.1, Sodium 90.5, Carbohydrate 1, Sugar 0.6, Protein 6.3
CLASSIC DEVILED EGGS
This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
Provided by Alex Witchel
Categories easy, appetizer
Time 45m
Yield 12 halves
Number Of Ingredients 9
Steps:
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
- Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
ZIPPY DEVILED EGGS
A bit of horseradish gives these Zippy Deviled Eggs their kick.
Provided by My Food and Family
Time 40m
Yield Makes 24 servings.
Number Of Ingredients 6
Steps:
- Mix reduced-fat cream cheese, horseradish and 4 egg yolks until well blended. Add ham and peppers; mix well. Refrigerate remaining yolks for another use. (See Tip.)
- Spoon cream cheese mixture into egg white halves; sprinkle with paprika.
- Refrigerate 30 min.
Nutrition Facts : Calories 30, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
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