Devilish Deviled Eggs Recipes

DEVILISH EGGS

Steps:

• Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
• When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
• Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
• Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

DEVILISH DEVILED EGGS

Steps:

• In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
• Meanwhile, in a food processor, combine red peppers, mayonnaise, mustard, and hot sauce and process until smooth, about 1 minute. Peel eggs and halve lengthwise; remove yolks, leaving whites intact. Add yolks to food processor with red-pepper mixture and process until mixture is smooth, scraping down side as needed. Season to taste with pepper. Pipe or spoon yolk mixture into whites. Sprinkle with poppy seeds before serving.

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.

DEVILISH DEVILED EGGS

Steps:

• Peel and cut the eggs in two.
• Place the yolks in a small bowl and set the whites aside.
• Smash the yolks and whisk in the mayonnaise and mustard until smooth.
• Add the onions and pickles and whisk until combined.
• Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika.

SUNNY'S DEVILISH EGGS

Steps:

• Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
• In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve.

NOT-SO-DEVILISH DEVILED EGGS

Steps:

• Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
• Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.

DEVILISH EGGS

Steps:

• Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
• Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
• Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
• Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.

DEVILISH DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Stir in mayo, dressing and mustard.
• Spoon or pipe yolk mixture into centers of egg whites; sprinkle with pepper.

DI'S DELICIOUS DELUXE DEVILED EGGS

Steps:

• Place eggs in a medium 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.
• Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
• Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

DEVILISH EGGS

Steps:

• Cut eggs in half and remove yolks.
• In medium bowl mash yolks and add remaining ingredients. Mix well.
• Spoon mixture into egg white halves.
• Sprinkle with paprika.
• Refrigerate 1 hour or until time to serve.

KAREN'S DEVILISH DEVILED EGGS

Steps:

• Cut eggs in half lengthwise and put yolks in a medium bowl.
• Place whites on serving platter.
• Mash yolks with a fork, potato masher or process in food processor until finely mashed.
• Add paprika, salt and pepper and stir until mixed.
• Add mayo and and mustard and stir until well combined.
• If mixture is too stiff or dry looking, add a little more mustard (or mayo if that is what you prefer).
• It should hold its shape, but not be so thick that it is"moldable".
• With a teaspoon, fill egg whites with the egg yolk mixture.
• If you want to get fancy, you can do this with a pastry bag or decorator fitted with a star tip.
• Sprinkle tops of finished eggs lightly with paprika.
• Chill until serving time.

SIMPLE DEVILED EGGS

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.

DEVILISH EGGS

Steps:

• Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
• Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
• Spoon mixture back into egg halves.
• Mix paprika and chipotle powder.
• Garnish with extra chopped chives and paprika blend.

EMERIL"S DEVILISH EGGS

Steps:

• Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
• Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

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!

THE PERFECT DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.