Bedeviled Eggs Recipes

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

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

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

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

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

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

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

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

CLASSIC DEVILED EGGS RECIPE BY TASTY



Classic Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Provided by Vaughn Vreeland

Categories     Appetizers

Time 30m

Yield 24 servings

Number Of Ingredients 8

12 eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon pepper
paprika
1 tablespoon fresh parsley leaves

Steps:

  • Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  • Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  • Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  • Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  • Enjoy!

Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

BEDEVILED EGGS



Bedeviled Eggs image

Categories     Egg     Appetizer     Halloween     Fall     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 5

8 hard-boiled large eggs, peeled
1/4 cup purchased tartar sauce
1 tablespoon spicy brown mustard (such as Guldens)
1 1/4 teaspoons Tabasco or other hot pepper sauce
Paprika

Steps:

  • Cut eggs in half lengthwise. Scoop out yolks; place in small bowl. Add tartar sauce, mustard and Tabasco; mash with fork. Season with salt and pepper. Spoon mixture into egg white halves, dividing equally. Sprinkle with paprika. (Can be made 6 hours ahead. Cover; chill.)

BEDEVILED EGGS



Bedeviled Eggs image

Make and share this Bedeviled Eggs recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

8 large hard-boiled eggs, peeled
1/4 cup tartar sauce
1 tablespoon spicy brown mustard
1 1/4 teaspoons Tabasco sauce
paprika

Steps:

  • Cut eggs in half lengthwise.
  • Scoop out yolks; place in small bowl.
  • Add tartar sauce, mustard and Tabasco; mash with fork.
  • Season with salt and pepper.
  • Spoon mixture into egg white halves, dividing equally.
  • Sprinkle with paprika.
  • Can be made 6 hours ahead.
  • Cover; chill.

Nutrition Facts : Calories 78.8, Fat 5.4, SaturatedFat 1.6, Cholesterol 212, Sodium 87.7, Carbohydrate 0.7, Fiber 0.1, Sugar 0.6, Protein 6.4

YELLOW RICE AND SOFRITO BEANS WITH JAMMY EGGS



Yellow Rice and Sofrito Beans with Jammy Eggs image

Jammy eggs are a delicious addition to this dish of yellow rice and sofrito beans.

Provided by dinehaus

Categories     Beans and Rice

Time 40m

Yield 6

Number Of Ingredients 11

2 cups water
1 cup long-grain white rice, rinsed
1 teaspoon sazon seasoning with coriander and annatto (such as Goya®)
1 (15 ounce) can hominy, drained
¼ cup chopped fresh cilantro
¼ cup sliced green onions
6 large eggs
2 (15 ounce) cans black beans, drained
½ cup sofrito
¼ teaspoon salt
cracked black pepper

Steps:

  • Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
  • Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
  • Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
  • Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

Nutrition Facts : Calories 302 calories, Carbohydrate 43.1 g, Cholesterol 186 mg, Fat 7.5 g, Fiber 6.9 g, Protein 15.1 g, SaturatedFat 1.7 g, Sodium 660.3 mg

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