Classic Recipe For Deviled Eggs Recipes Recipe For Zucchini

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CLASSIC DEVILED EGGS



Classic Deviled Eggs image

The essential deviled egg recipe for any occasion.

Provided by Southern Living Editors

Time 35m

Yield 6 servings

Number Of Ingredients 7

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: paprika

Steps:

  • 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.
  • Immediately drain and fill the saucepan with cold water and ice.
  • Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.
  • Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add mustard, relish, salt, and pepper. Stir well.
  • Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.

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

CLASSIC SOUTHERN DEVILED EGGS



Classic Southern Deviled Eggs image

This classic Southern recipe has been a favorite in my family for years. It combines the simplest ingredients, including sweet pickle relish, perfectly for a picnic, cookout, or family dinner.

Provided by FoodJunkie

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 12

Number Of Ingredients 8

12 hard-boiled eggs, peeled and halved
¼ cup mayonnaise
3 tablespoons rice wine vinegar
3 tablespoons sweet pickle relish
3 tablespoons yellow mustard, or more to taste
1 tablespoon white sugar
¼ teaspoon cayenne pepper, divided
¼ teaspoon ground black pepper, divided

Steps:

  • Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
  • Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 3.3 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 162.2 mg, Sugar 2.8 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

ZUCCHINI AND EGGS



Zucchini and Eggs image

A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.

Provided by J. Moore

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10m

Yield 1

Number Of Ingredients 4

2 teaspoons olive oil
1 small zucchini, sliced
1 egg, beaten
salt and pepper to taste

Steps:

  • Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

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.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Provided by Kristina

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h

Yield 12

Number Of Ingredients 8

6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Steps:

  • Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
  • Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
  • Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 1.6 g, Cholesterol 100 mg, Fat 17.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 172.6 mg, Sugar 0.6 g

MOM'S DEVILED EGGS



Mom's Deviled Eggs image

A staple of every 4th of July picnic from 1957 until the late 1990s ... I have no idea where Mom got the receipt; I can't believe I couldn't find this recipe here. The secret is the dried onion flakes. (Some recipes shouldn't be made too complicated; for me, potato salad and deviled eggs need to be kept simple, or "classic." This recipe does that.)

Provided by KLHquilts

Categories     Potluck

Time 30m

Yield 12 HALVES, 6 serving(s)

Number Of Ingredients 5

6 eggs, hard-boiled
1/4 cup Miracle Whip
1 teaspoon prepared mustard (French's, of course)
1/4 teaspoon salt
1 tablespoon dried onion flakes

Steps:

  • Cut eggs in half, removing yolks to a mixing bowl.
  • Mix together egg yolks, Miracle Whip, mustard, salt, and dehydrated onion.
  • Spoon back into egg whites and chill.

Nutrition Facts : Calories 99.6, Fat 6.8, SaturatedFat 1.9, Cholesterol 188.8, Sodium 265.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.6, Protein 6.5

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

There is nothing particularly unique about these - I am surprised nothing similar is posted. I am posting it because I have started making this all the time instead of my other recipe, Recipe #64820. I originally got this recipe from 500 Low-Carb Recipes by Dana Carpender. According to the cookbook, each egg half should have a trace of carbohydrates, a trace of fiber, and 3 grams of protein.

Provided by evewitch

Categories     Lactose Free

Time 15m

Yield 12 halves, 12 serving(s)

Number Of Ingredients 5

6 hard-boiled eggs
5 tablespoons mayonnaise
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1/4 teaspoon salt or 1/4 teaspoon vege-sal
paprika

Steps:

  • Slice the eggs in half and carefully remove the yolks into a sieve or fine mesh strainer set over a mixing bowl.
  • Using a spatula or spoon, press the yolks through the holes of the sieve. Stir in the mayonnaise, mustard, and salt and mix until creamy.
  • Spoon the mixture back into the hollows in the egg whites. Sprinkle with a little paprika for color.

Nutrition Facts : Calories 63.2, Fat 4.7, SaturatedFat 1.1, Cholesterol 107.6, Sodium 132.3, Carbohydrate 1.8, Sugar 0.7, Protein 3.2

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy.

Provided by AmyZoe

Categories     < 60 Mins

Time 55m

Yield 4 eggs, 4 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
fresh ground black pepper, to taste
smoked spanish paprika, for garnish

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 (I used a kitchen towel).
  • 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.

Nutrition Facts : Calories 108.3, Fat 7.2, SaturatedFat 2.4, Cholesterol 279, Sodium 193.4, Carbohydrate 0.6, Sugar 0.3, Protein 9.5

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