Bobs Baked Deviled Eggs Recipes

SQUARE DEVILED EGGS

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
• Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.
• While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
• Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.
• Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT)

Steps:

• Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
• Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

MUFFIN TIN DEVILED EGGS RECIPE BY TASTY

Steps:

• Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
• Preheat oven to 300°F (150°C).
• Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
• Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
• Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
• Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
• Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
• Remove foil and muffin tin from baking dish and let cool.
• With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
• In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
• Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
• Enjoy!

BUFFALO DEVILED EGGS

Steps:

• Hard-boil a dozen eggs, let cool, then peel and halve lengthwise. Scoop out the yolks; mash with 1/4 cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves.

DEVILED EGGS - (DONE BOBBY'S WAY)

Steps:

• Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.
• Remove yolks from whites and set aside in a small round bowl and mash with a fork into fine pieces.
• Add 2½ tablespoons Miracle Whip, 1 teaspoon prepared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-locked sandwich bag, snip off one corner of bag.
• Squeeze mixture out of corner of bag into each white egg half.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1-2 hours or until cold before serving.