Cheater Deviled Eggs Recipes

CLASSIC DEVILED EGGS

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.

CHEATER'S DEVILED EGGS

Steps:

• Stir together mayonnaise and mustard. With an egg slicer or a sharp knife, slice eggs crosswise. Spread mustard mixture onto rice crackers; top with egg slices. Garnish each egg bite with a pinch of paprika, a sprig of dill, pepper, and flaky salt.

DEVILED EGG SPREAD

Steps:

• Preheat the oven to 450°. In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
• Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet. Toast the bread in the oven for about 6 minutes, turning once, until barely browned.
• Shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into the bowl and blend with the chopped egg whites. Season with salt and pepper.
• Top the toast points with the egg spread and dust lightly with paprika. Arrange the toasts on a platter and serve. Alternatively, serve the egg spread in a bowl with the toast points alongside.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

CHEESY DEVILED EGGS

Steps:

• cut eggs in half lengthwise, scoop out yolks into mixing bowl.
• add cheese, onion,relish, mustard and mayonnaise.
• mix well.
• put mixture in eggs halves and sprinkle with paprika and garnish with parsley.

CLASSIC DEVILED EGGS

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.

CLASSIC DEVILED EGGS RECIPE BY TASTY

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!