Deviled Eggs Ii Recipes

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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.

DEVILED EGGS II



Deviled Eggs II image

This recipe is the result of years of trial and error. It is an Easter tradition in our house. CAUTION: Very slippery. If carrying over carpet they will always land yolk-side down. Adjust the vinegar to taste.

Provided by Mary Brotherton

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 7

6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
¼ teaspoon prepared mustard
salt and pepper to taste
1 teaspoon paprika
2 leaves of lettuce

Steps:

  • Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
  • Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  • Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 0.8 g, Cholesterol 186.9 mg, Fat 6.9 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 86.1 mg, Sugar 0.5 g

DEVILED EGGS



Deviled Eggs image

Provided by Sandra Lee

Categories     appetizer

Time 37m

Yield 24 servings

Number Of Ingredients 7

12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting

Steps:

  • Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

BEST DEVILED EGGS



Best Deviled Eggs image

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Categories     Egg     Appetizer     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Halloween     Summer     Poker/Game Night     Shower     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 7

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne
Garnishes: paprika and chopped fresh chives
Special Equipment
Pastry bag fitted with 1/2-inch star tip (optional)

Steps:

  • Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
  • Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

CLASSIC DEVILED EGGS



Classic Deviled Eggs image

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 6

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Paprika, if desired

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.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 0 g

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