CREAMY DEVILED EGGS
These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. , In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.
Nutrition Facts : Calories 172 calories, Fat 15g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 254mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CREAMY DEVILED EGG RECIPE
Check out our Creamy Deviled Egg Recipe. You'll quickly discover the need to double this recipe the next time you make it since we found our first batch to quickly disappear.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half; reserve for later use.
- Remove yolks; mash in medium bowl. Add mayo, relish, mustard and pepper; mix well.
- Spoon or pipe yolk mixture evenly into centers of reserved egg whites.
- Sprinkle with paprika.
Nutrition Facts : Calories 190, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CREAMY CAJUN DEVILED EGGS
The secret ingredient in these creamy eggs is the cream cheese. 'C'est bon,' meaning 'It's so good!'
Provided by Melissa Dommert
Categories Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs.
- Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 1.8 g, Cholesterol 198.9 mg, Fat 9.6 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 183.9 mg, Sugar 1.4 g
CREAMY DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.
INSTANT POT DEVILED EGGS
Steps:
- Pour water and vinegar in the Instant Pot insert. Next, place eggs into an egg steamer basket and place the basket inside the insert.
- Close lid, lock and turn the valve to the sealing position. Press manual high pressure, and set timer for 5 minutes.
- When cook time is complete, perform a quick pressure release. Then carefully remove the egg steamer basket, and transfer the eggs into a bowl filled with ice and water.
- After 2 minutes, remove the eggs from the ice bath, then gently roll and peel each one.
- Cut each of the eggs in half, scoop out the yolk and place in a small bowl. Set the egg white halves aside.
- Add the remaining ingredients to the bowl with the yolks and mix to combine.
- Then, pace the egg yolk mixture into a plastic bag and seal. Cut off one corner, and gently pipe the mixture into the cavity of each egg white.
- Top your Instant Pot Deviled Eggs with chopped chives, sprinkle with Everything Bagel seasoning, and then serve immediately.
Nutrition Facts : Calories 37 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 37 mg, Sugar 1 g, ServingSize 1 serving
DEVILED EGGS EXTRAORDINAIRE
"For adult occasions, tiny amounts of red or black caviar may be appropriate garnish on top for variety." This creamy, mild deviled egg boasts a pleasant, mustard flavor, as well. -Carol Ross, Anchorage, Alaska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 70mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CREAMY DEVILED EGGS
A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!
Provided by Robin Gibson
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 5
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. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
- Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 1.8 g, Cholesterol 198.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 231.1 mg, Sugar 1 g
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- Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.
- Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.
- Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
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Estimated Reading Time 4 mins
- Start by Steaming or boiling one dozen eggs; I Highly recommend Steaming which will work even for farm fresh eggs! * I steam my eggs for about 13 minutes.
- Once all egg are steamed/boiled, allow to cool in cold water then carefully pill; ensuring not to mess up the eggs.
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Estimated Reading Time 6 mins
- Add the mayonnaise and mustard to egg yolk mixture. Season with salt and pepper (add a bit at a time... season to taste)
- Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.
- Spoon or pipe mixture into eggs. Sprinkle with paprika and dried parsley flakes for garnish. Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve. Enjoy!
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Estimated Reading Time 3 mins
- Using a sharp knife, slice each cooled, cooked egg in half. Place the yolks in a small mixing bowl. Place the white halves into a container until you are ready to complete the appetizer for serving.
- To the yolks, add all of the ingredients. Use your hand mixer to beat the mixture. Add salt and pepper to taste.
- If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves, so the eggs don’t slide around.
- Scoop the mixture into the eggs (or use piping or a ziplock bag with the corner snipped). Garnish with chives (optional); serve!
CLASSIC AND EASY DEVILED EGGS RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory Deviled EggsServings 12Total Time 15 mins
- In a large mixing bowl, mash the yolks into a fine crumble using a whisk or a fork. Add mayonnaise, vinegar, and mustard in a bowl. Stir the mixture until smooth. Season with salt and pepper.
- Now that you have the filling, transfer the mixture to a pastry bag with a 5-inch plain tip. Fill the whites with the mixture and serve on a plate. Garnish with green onions and paprika for presentation.
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Cuisine AmericanTotal Time 25 minsCategory Breakfast
- You will need a pot or saucepan that has a lid. Fill the pot with an inch or two of cold water. Add the eggs to the pot. Then add more cold water to the pot until the water is ¾ to 1 inch above the eggs.
- Put the pot on the stove over high heat and bring to a rolling boil. As soon as the water comes to a rolling boil, immediately remove the pot from the heat and cover the pot.
- Let the eggs sit in the hot water, without taking the lid off, for 8 to 12 minutes, depending on how cooked you want your eggs. (For soft boiled eggs, cook for 4 to 6 minutes.)
- Immediately transfer the cooked eggs to a boil of ice water. Let the eggs sit in the ice bath for 5 minutes and then peel (this is the point at which they are usually easiest to peel).
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