Deviled Eggs Tried And True Recipes

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SIMPLE DEVILED EGGS



Simple Deviled Eggs image

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Provided by Suzanne EE

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 9

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste

Steps:

  • Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g

DEVILED EGGS- TRIED AND TRUE



Deviled Eggs- Tried and True image

I am ALWAYS asked to bring the Deviled Eggs, these are the easiest to make, and truly taste the best. These are always the first to go at pot lucks, when others bring their version of DEs.

Provided by kchambers

Categories     Brunch

Time 5m

Yield 12 halves

Number Of Ingredients 4

6 hard-boiled eggs
1/3 cup thousand island dressing (fat free, or low fat will work)
1/2 teaspoon dry mustard (crushed) or 1 teaspoon prepared yellow mustard
paprika (to garnish)

Steps:

  • Cut eggs in 1/2.
  • Remove yolks and mash.
  • Blend with yolks the following: Thousand Island and mustard.
  • (+/- the Thousand Island depending on preference - drier or wetter).
  • top with paprika.
  • chill and then serve.

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 25m

Number Of Ingredients 8

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

Steps:

  • Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
  • Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
  • Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
  • Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Nutrition Facts : Calories 108 g, Fat 8 g, Protein 6 g

PERFECT DEVILED EGGS



Perfect Deviled Eggs image

These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.

Provided by Jan Charles

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Spicy Deviled Egg Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 eggs
⅓ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 teaspoon dried parsley flakes, for garnish
1 teaspoon paprika, for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
  • Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Nutrition Facts : Calories 149 calories, Carbohydrate 1.8 g, Cholesterol 191 mg, Fat 13 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 188.8 mg, Sugar 0.9 g

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